Pizza Masterclass by award-winning Chef Enrico Sgarbossa & Breville
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If you are serious about Pizza, and you know that it is all about mastering the dough and using high quality ingredients, then this is the class for you! This is probably one of the best Pizza Masterclass on the market and it's only made possible as we have partnered with world renowned award-winning Master Pizzaiolo, Enrico Sgarbossa who will bring his expertise, and Breville who has made an impressive compact pizza oven capable of making outstanding restaurant quality pizza. Enrico will be doing something a little different compared to others, as his philosophy and approach to pizza highlights sustainability and making use of the best local and seasonal ingredients that everyone can enjoy. You will be taken on a culinary journey of mastering the art of making your own pizza dough at home and exploring all the types of classic Italian toppings. Seats are strictly limited for this exclusive experience. Book today to secure your spot!
What you’ll learn
How to make your very own artisanal Pizza using the Breville’s Smart Oven Pizzaiolo (The Pizzaiolo is the first domestic benchtop oven to hit 400-degrees Celsius and cook an authentic wood fired style pizza in 2 minutes).
Expert knowledge and insights from Enrico himself on how to make the perfect pizza.
What you’ll get
- Pizza dough to take home, so that you can make more pizza to share with your friends and family.
- A unique opportunity to cook with the first gourmet pizza owner in Sydney who has Massimo Bottura’s seal of approval.
- Expert knowledge on how to make restaurant quality pizza from one of the world’s best Master Pizzaiolo.
- New skills that you will keep for the rest of your life which will help you create amazing pizza at home!
What to bring
- Your love of beautiful Italian pizza and your appetite.
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We recommend you wear comfortable closed-toe shoes as you will be standing for most of the time.
This class is not suitable for gluten intolerant and Coeliac. Unfortunately, we are not able to cater for a substitute for this particular class.
Do I get to eat the food I make?
Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.
Do you cater for people who have allergies?
In most cases we can, however as our number one priority is our students’ safety, we will advise you what precaution we will need to take. Please let us know your allergy once you reach the check-out page.
Can I drink during the class?
Yes, you can, we are fully licensed. You can purchase your drinks from us on the day. Please keep in mind that we will be using sharp tools and exposed to hot surfaces, and we reserve the right to refuse entry or ask students to leave the school if the staffs feel the person(s) is/are intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.
What is the minimum age to attend a class?
Our adult classes are reserved for people above the age of 16. We permit children of 12 years old to 15 years old to attend our adult class so long as each child will be accompanied and cooking with a responsible adult. Please kindly inform us in the note section (no. of children & ages) when making the booking.
Upon your arrival to VIVE Cooking School venue
- Hand-sanitizer will be made available.
- We recommend you to wear a face mask during the class.
During the cooking class session
- Disposable food-grade gloves will be made available.
- Individual eating-ware, drinking glass, water jugs will be provided at each workstation.
What is expected from our students
To combat the spread of the virus and to keep everyone safe, we can’t do it all alone, and we need your help. This is why we ask our students for the following:
- Please respect the social distancing rules, and stay at your allocated workstations.
- If you feel unwell before the class, please stay home and get in touch with us via email.
- Please refer to our COVID-19 update page for more information.
Maximum tickets 8 at a time.
For more than 8, please book a private
event.
About the Guest Chef : Enrico Sgarbossa
Originally from Bassano Del Grappa, Enrico began his career as an apprentice pizza maker under the famous Italian pizza chef Valerio Valle at Compagnia della Pizza, who taught him the art of pizza and trained him to be a pizzaiolo. In 2014, he was employed by an Italian flour mill as a technician where he extended his knowledge of different types of flour. Enrico was able to work and learn from some of the best pizza chefs, pastry chefs and bakers among the hospitality businesses in Italy. Then in 2016 he opened “Al Taglio, The Art of Pizza”, a unique and gourmet pizzeria in Australia, a combination between the art of food and baking to provide a light, innovative, healthy and new pizza. He loved the way Agugiaro & Figna started with a new “Integrated Grinding” (a grain grinding model), which combines two types of grinding and is the best way to maintain the quality of the single grain. Chef Accolades: 2014: 1st place in Giro Pizza d’europa (European championship) 2014: Head flour technician and global consultant for leading Italian flour mill Molino Dalla Giovanna. 2015: 11th place at the Pizza World Championship in Parma (Italy) 2016: 3rd place in Giro Pizza d’Europa (European championship)
Trevor Vyner
06/11/2023
Thank you for a wonderful experience and for helping us create a great shared memory for our Christmas Party. We had fun, learned some great cooking tips and shared a wonderful meal. Jodie and Serta were very engaging, professional, helpful and fun.
We would recommend this event to anyone looking for something a little different and with an interest in food and cooking.
Lauren Basi
28/10/2023
Such an enjoyable experience this evening for the cooking Italian class. Miyoki was a wonderful, personable teacher with so much knowledge. Santa seamlessly arranged, organised and tidied behind the scenes. The class really exceeded our expectations. We’ll be back again
Thank you
Justynka Lesniak
28/10/2023
Great experience for our family of 4.
Highly recommend!
Micael Boucard
26/10/2023
Fantastically organised, good numbers and superb venue.
And obviously an amazing and memorable experience thanks to our Chef and team!
Carmelle
17/10/2023
We did a Mexican cooking class as part of a team building event a few days ago and it was great. We learnt how to make ceviche, pulled pork tacos and the best guacamole I've ever tasted. We all had a fun time and and are keen to try the recipes at home. Huge thanks to Mikiko and Jean-Luc.
sabrina smith
12/10/2023
Took my team here for a work bonding event and we had the best time. The setup is amazing and perfect that we all surround each other as we’re cooking. The teacher was knowledgeable and organisation was like clockwork. One of the best bowls of Ramen I have ever had too!
Harman Johnston
30/09/2023
A remarkable cooking class! Engaging, delicious, and educational. The instructor's expertise and hands-on approach made it exceptional. Highly recommend for culinary enthusiasts. Can't wait to return!
Scott Davidson
17/09/2023
What a great experience. Great set up, great chef and assistants, lots of fun.
Fiona Agostini
05/09/2023
My experience attending the Molecular cuisine class with Jodie & Michelin was nothing short of brilliant. The class was well-organized, informative, and fun. We learned about the science behind molecular gastronomy and got to experiment with new techniques and ingredients. Jodie and Michelin were excellent instructors, answering all our questions and providing helpful tips along the way. I would highly recommend this class to anyone who is interested in exploring the fascinating world of molecular cuisine.
Paul Clayton (digiDirect)
30/08/2023
We held a corporate event at VIVE and the afternoon was a roaring success, Chef Jodie was amazing and was so patient with our large group of staff. I would highly recommend the VIVE team, they were on the ball, attentive and helped us produce two great dishes.