This winter, we traded the Saratoga chill for the glow of the pizza oven. Forno Bistro opened its doors for two hands-on Pizza Masterclasses, turning our dining room into a flour-dusted workshop for aspiring pizzaiolos.
From perfecting the stretch to mastering the bake, here’s how we spent our Saturdays.
Mastering the Dough with Chef Alex
There’s a big difference between reading a recipe and feeling the dough change texture under your palms. Chef Alex led both sessions, breaking down the science of the perfect crust into simple, approachable steps.
Our goal wasn’t just to make lunch; it was to give our guests the “dough-how” to recreate the Forno experience in their own home kitchens. The atmosphere was exactly what a weekend should be: relaxed, interactive, and filled with plenty of “aha!” moments.
The Secret is in the Toppings
A great crust deserves world-class cheese, so we invited the experts to share their secrets:
- In January: We were joined by Franco Abballe from BelGioioso Cheese. Franco took us on a journey through the history of BelGioioso, proving that heritage and quality are the most important ingredients in any recipe.
- In February: Chef Tim Warnock of US Foods took the stage. Tim dove deep into the art of cheese selection, teaching us which varieties melt best and how to pair flavors for a true gourmet finish.
Naturally, “research” involved plenty of tastings. Between the fresh mozzarella and the wood-fired slices, no one left hungry.
With Gratitude
A huge thank you to BelGioioso Cheese (especially Crystal and Franco) for the incredible samples and inspiration, and to US Foods and Chef Tim Warnock for their expertise and continued support.
Most importantly, thank you to everyone who donned an apron and joined us!
Check out the gallery below to see our students in action!
