The Workshops
Neapolitan/ Contemporary
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New York Style
Focused, approachable, and driven by results, our sales manager is all about building strong relationships. They help connect people to the right solutions—with clarity and care.
Pan Pizzas
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In- Home Pizza Making Classes in Hamilton with Chef Clay Smith
Your Dough. Your Oven. Your Pizza.
Learn the craft of exceptional pizza making from scratch with Chef Clay Smith through hands-on workshops in your own home.
Designed for curious food lovers, home cooks, and anyone looking to elevate their pizza game, these classes go far beyond simply making dough — they’re built around understanding the why behind every style.
No experience necessary. Whether you’ve never made dough in your life or you’re looking to refine your home pizza technique, these classes are designed to meet you where you are. With small groups, personal guidance, and a highly hands-on approach, you’ll leave with the confidence to recreate restaurant-quality pizza in your own oven.
Pizza Workshops
Neapolitan/ Contemporary
Experience the magic of a beautifully blistered, leopard-spotted crust with a soft, airy interior and dramatic rise. This workshop focuses on high-hydration doughs, long fermentation, gentle hand-stretching, and mastering heat for that signature light, open crumb and pillowy edge. Perfect for those who love artisanal, restaurant-quality pizza with a modern elevated touch.
Pan Pizzas
From classic square pies and Detroit-inspired variations, Roman styles to more modern pan-baked styles, you’ll learn how dough structure, sauce placement, cheese layering, and topping application change depending on the style you want to achieve. Whether you’re after a crisp, cheesy edge, a softer focaccia-like crumb, or a more traditional pan-baked slice, this class gives you the tools to recreate a variety of pizzas confidently at home.
New York Style
Bring the classic New York slice experience into your own kitchen with techniques adapted for the home environment. This workshop focuses on dough recipes that create the signature chew and crispness associated with the style, along with sauce preparation, cheese balance, and topping application that captures the feel of an iconic New York slice. Designed specifically for in-home ovens and practical home pizza setups.
Gluten-Free
A workshop designed to prove that gluten-free pizza can be every bit as exciting as traditional dough. After more than six years of carefully developing and refining this recipe, I’ve finally brought it to a place where I feel it’s ready to share in people’s homes through these classes. This workshop focuses on building structure, chew, and crispness without compromise, using a thoughtfully balanced flour blend and technique-driven approach that delivers a crust full of flavour and character.
What You’ll Learn
From mixing and fermenting your own dough to stretching, topping, and baking, each workshop walks you through the full process from start to finish. We dive into flour selection, hydration percentages, fermentation timelines, and how different hydration levels shape the final texture — from the airy rise of Neapolitan and contemporary styles to the structured chew of New York-inspired dough and the crisp, caramelized edges of Detroit.
You’ll also learn how topping application changes depending on the style: sauce layering, cheese placement, topping ratios, and finishing techniques that bring out the best in each pizza. Whether it’s a classic pepperoni New York-inspired pie, a blistered margherita, a loaded Detroit square, or a refined gluten-free crust, the focus is on creating pizzas that are balanced, intentional, and repeatable at home.
