Pizza Masterclass with Sage


Master the art of pizza making, customise with your favourite toppings, then reward your creativity with a crisp glass of prosecco.

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6:00 pm
7:00 pm
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Waitrose Cookery School
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14 Jan
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In this course, you’ll learn each step of making a pizza to rival those of Napoli. We have provided a video tutorial on how to prepare and prove your dough ready for the class. During the session we’ll make a classic tomato sauce, before shaping and finishing your pizza base with your choice of toppings. To finish, a glass of prosecco is the perfect way to toast a well-earned Italian night in.

What you’ll learn:

  • How to make a classic and versatile dough
  • How to shape your pizza base like a pizzaiolo
  • How to get the most from your toppings

Makes: 2 large pizzas

Duration: This class will last approximately 1 hour

Prepare ahead instructions: Please make your dough at least 60 minutes in advance of the class by following the instructions in steps 1-3 of the recipe. Alternatively, you can make it up to 4 hours in advance and place it in the fridge once risen. Bring the dough back out of the fridge at least 60 minutes before the course starts. Please click here for video instructions on how to make the pizza dough.

Shopping list (makes 2 large pizzas)

Ingredients for the make ahead pizza dough:

Store cupboard

  • 7g dried active yeast
  • 500g strong white bread flour
  • ½ tbsp fine sea salt
  • ½ tbsp caster sugar
  • 2 tbsp extra virgin olive oil

Ingredients for the pizza cook along:

Fruit & Veg

  • 1 garlic clove
  • 2 large sprigs of fresh basil (optional, we recommend for a margherita pizza)


  • 125g grated mozzarella
  • 150g fresh mozzarella (optional, perfect for a margherita pizza)

Store cupboard

  • A large handful of semolina, for dusting (or some extra bread flour)
  • 1 tsp caster sugar
  • 400g tin of chopped tomatoes
  • 2 tbsp olive oil

Any toppings of your choice (why not try Anchovy Fillets, Kalamata Tapenade or ‘Nduja Paste for something zingy, or dollops of Artichoke Puree, Porcini Paste or Torta di Gorgonzola for something rich!)

Any prosecco of your choice (we’d recommend Valdo Oro Puro Prosecco)

Equipment for the make ahead pizza dough:

  • 1 large bowl
  • 1 medium bowl or 2 lidded containers
  • Jug
  • Digital scales
  • Dough scraper
  • Spoons for mixing

Equipment for the pizza cook along:

  • Wide saucepan or frying pan
  • 2 baking trays approximately 30 x 30cms (rectangle baking trays will work, you will simply have less of a circular shape pizza)
  • If you’re cooking with the Sage Pizzaiolo, preheat to WOOD FIRE setting 5 minutes before the class. Or if using a domestic oven, preheat to 220°C fan, 240°C conventional, gas mark 8
  • Chopping board
  • Knife
  • Pizza cutter (optional)
  • Wooden spoon
  • Ladle
  • Rolling pin (optional)
  • 2 serving plates

About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.

  • Joining an online experience: Our online experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your online experience, we’ll send you full details on how to join.
  • Please note we may record this session for internal purposes.
  • Please note T&Cs apply.


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