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Pizza Masterclass with award-winning Chef Enrico Sgarbossa & Breville

Enrico 1st Place
Enrico Sgarbossa Al Taglio Pizzaiolo
Enrico Sgarbossa Al Taglio Pizzaiolo
Enrico Sgarbossa Pizza
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About this class

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!

Description

About 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)

Cooking

with VIVE.

Holistic Cooking

A truly unique experience to share with your friends

Lifetime Skills

Cooking Skills that will last you a lifetime

Amazing Meals

Delicious dishes to enjoy with your fellow classmates during the class

Take Recipes Home

The recipes for all the dishes prepared during the class

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Empowering your inner-chef

Sydney’s hottest Cooking School, for passionate foodies who are searching for a deeper connection with how they shop, source, prepare and share food. VIVE is a place to Nourish, Inspire and Share.

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What to bring

  • Your love of beautiful Italian pizza and your appetite.

Useful Information

  • Cooking is all about team-work and sharing a good time, so the workstations are designed for two people. Therefore, if you have purchased one ticket only for this class and are coming by yourself, you will be paired with another guest. A great way to make new friends!

  • The VIVE Experience is best appreciated with a minimum of 6 guests in the kitchen. If this number hasn’t been reached 7 days prior to the class, VIVE Cooking School reserves the right to cancel it.

Important COVID-19 Update

  • Hand-sanitizer will be made available.
  • You will need to register your details on the Service NSW Safe Check-in app.
  • One of our team member will check your temperature.
  • You are encouraged to wear face mask during the class.
  • Disposable food-grade gloves will be made available.
  • Individual eating-ware, drinking glass, water jugs will be provided at each workstation.

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.

Common Questions

Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.

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.

Yes, you can, we have wine glasses for your convenience. 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.

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.

Getting Here

Terms & Conditions

Allergy Policy

Our students say it best

Don’t take our words for granted, see what our past students are saying about their experience at VIVE, and more on Google or Facebook.

Nicole Parker
★★★★★
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We've been to two classes now at VIVE and we can't wait to attend more. Love learning and trying to cook new cuisines. Especially love the new appreciation of food that we have!
Erwin Simon
★★★★★
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We did the French cooking class and really enjoyed it. The class was fun, engaging and very organised. All of the ingredients were fresh and the food were delicious. Chef Julien was very helpful throughout the class and he would make sure that everyone knows what they were doing. Also, he was entertaining thus making the whole class very enjoyable. I would definitely recommend Vive Cooking School!
Jessica Golino
★★★★★
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We attended one of the corporate events at VIVE and it was fantastic. The whole group was able to get involved and the demonstrations were clear and easy to follow. Jean-Luc was extremely helpful and accommodating through the planning process and Jodie our chef was brilliant on the day. Highly recommend
Kas Sweeney
★★★★★
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What a fantastic experience! We did the Asian Steet food class and had a brilliant time. Jean-Luc was a wonderful teacher, and the class was super fun and easy to follow. Shout out to Marguerita for being the real MVP of the night, facilitating the class and helping us navigate the equipment. We can't wait to come back and do another class soon!
Rido Yanto
★★★★★
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I came from Singapore for a holiday and i found out about their molecular cuisine class. It was very informative and fun! The result was yummy, especially the chocolate ice cream!
Anthony L
★★★★★
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There's a good reason why this cooking school has such good reviews. We went in with high expectations and they were exceeded. The Ramen Masterclass was hands-on, fun and relaxing – Chef Steffen taught valuable kitchen skills and kept the class going at a good pace. Recipes were emailed at the end of the class and there were plenty of leftovers to take home. Due to the intimate class size, I recommend this cooking school over many other highly commercialised classes in Sydney. Looking forward to the next class!
Lucille Pierucci
★★★★★
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We attended the "raviolis" class on Saturday and we loved everything! The place, Jodie our chef, the quality of ingredients and the final tasting all together... We can't stop sharing our photos to everyone and encourage our friends to book too! Thank you to the amazing team, it was one of the best gift I could have and now we will cook raviolis for the next diner at home :)
Kathleen Konarew
★★★★★
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Attended the Spanish Tapas class yesterday. Fantastic day with yummy food and great hosts. Thank you Iris, Martine and Jean-Luc. It was relaxing and educational. The space and people made you fell very special. The take home food was a bonus.
Torsten Willms
★★★★★
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Had a great time on a Saturday doing the Mexican cooking class. The food was absolutely amazing; you will fall in love with the pulled pork.

Also lots of tips and tricks on cutting and preparing food on the way.

Highly recommend.
Catherine and Libby
★★★★★
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We attended the 'Cooking delicious ravioli' course on the weekend at VIVE Cooking School in Rosebery and it was fantastic! A extraordinary birthday gift and celebration :) We had a great time and we will always appreciate a chef's effort in presenting home-made ravioli on a menu from now on! Keep up the good work!
Nicci Peverill
★★★★★
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I bought 14 ladies in from Camden to attend a Paella and Churros Spanish Cooking Class. The cooking space was beautiful clean and so well organised. Our Chef was amazing and really engaged our group. Your class was excellent and every guest raved about their dish...and all the little details!. The Paella was incredible. Thank you so much for the most enjoyable Saturday with your team. We will be back shortly! Nicci Made in Macarthur Food Tours.
Fennalia Carle
★★★★★
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I attended the Lousiana cooking class yesterday - where I learnt to cook seafood gumbo, dirty rice and okra chips. This is hands down the best cooking class I have ever attended (I've been to 4 in sydney). Chef Julien was very entertaining and informative - not only I got to learn to cook, but I also learnt how to fillet a snapper (first time in my life), how to cut veggies properly, and various other useful tips!!! The cooking school itself is modern, clean, and decorative. Overall it was a fun class to do and I thoroughly enjoyed it. Highly recommended..
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