Michael Kalanty
In-Person Cooking Class
Friday Night Pizza
Fri | Mar 20, 2026 | 6–10P PT
Teacher Michael Kalanty
Can you really make restaurant-quality pizza at home? With dough guru Michael Kalanty’s help, you’ll be planning a pizza party in your own kitchen before you even leave the class!
Chef Michael knows pizza. He designed the Pane alla Pala table bread for Delfina’s 18th Street location and helped to amp up the crust for their house pizzas, too. He will work side by side with you to master his techniques for baking beautiful pies in your home oven.
Our menu is uncluttered, focusing on technique and execution. All students in the class will make artisan Pizza Dough, learning to handle and bake it with confidence. We’ll top our pies with four easy sauces: Jersey Marinara, Quick Tomato and Olive Oil, Pesto, and Garlic-Infused Cream, along with a special blend of cheeses to balance browning with gooey stretch.
The class will gather together for a pizza feast, served up with Michael’s epic Pizza Class Salad and selected wines, chilled beers, and non-alcoholic beverages.
Menu | Recipes
Best Home Pizza Dough
Michael's Pizza Class Salad
Quick Tomato & Olive Oil Sauce
Jersey Boardwalk Marinara
Garlic-Infused Cream Sauce
Pesto Sauce
Handouts
Notes for Pizza Success
Ratios for Dough, Sauce & Cheese
Shaping, Topping & Baking your Pizza
Other Dates for this Class
Fri | Sep 18 | 6:00–10:00P
About the teacher
Michael Kalanty
MICHAEL KALANTY is a professional bread baking instructor and writer. His curricula and baking talents have built baking programs at many of the country’s most prestigious institutions, including the California Culinary Academy, Le Cordon Bleu SF, and the Art Institute. His textbooks have won awards like “Best Bread Book in the World” at the Gourmand Awards in Paris, have been translated into many languages, and are used in professional baking programs worldwide.
Michael is also a seasoned culinary instructor. He was awarded “Best Instructor of the Year" as Executive Pastry Chef for the California Culinary Academy in San Francisco before serving as the Director of Boulangerie for North American Le Cordon Bleu schools. You can find him teaching in person at The Civic Kitchen in San Francisco, and online at TheGreatCourses.com, Craftsy.com, and the Artisan Baking Center at Central Milling in Petaluma, CA.
Most recently, Michael’s breads won two first place prizes at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas.
Other Classes taught by Michael
Friday Night Pizza
Fri | Sep 18, 2026 | 6P
Japanese Breads
Sun | Oct 18, 2026 | 12P
