Pizza At Home Weekend Cooking Course in San Francisco

September 22-23, 2012
US $875.00 SOLD OUT
All students in this class will receive a special gift from Anolon!

Course Description

Joanne Weir Pizza DoughWho doesn’t love pizza? I promise you, it will be my last meal on earth! In this weekend hands-on cooking course, I will teach you my secret tricks to making the perfect homemade pizza dough and incredible toppings with lots of variations. My Weir Dough for Pizza is pretty spectacular, and I’ll share my latest technique for achieving the best crust possible in your home oven. We’ll also make some flatbreads and focaccia using similar techniques. I’m all about seasonal toppings, and early fall is perfect for my Pizza with Cherry Tomatoes and Basil, Calzone with Oven-Dried Tomatoes and Herbed Goat Cheese, Wine Country Flatbread with Grapes and Walnuts, and Focaccia with Creamy Taleggio – it is truly the most delicious focaccia ever! We’ll round our pizza and menus out with some delicious antipasti, soups, salads, and of course dessert!

Our hands-on “Pizza at Home” weekend workshop begins on Saturday and Sunday morning and each class is followed by a sit-down lunch in my dining room featuring the recipes we’ve prepared together and of course some fabulous wine pairings.

In addition to the menus below, I always sneak in a few extra recipes throughout the weekend. Of course, the menus are subject to seasonality and availability of ingredients, so you might see a couple of changes to recipes along the way.


Roasted Butternut Squash and Carrot Soup with Coriander Oil
Wine Country Flatbread with Grapes and Walnuts
Pizza with Cherry Tomatoes and Basil
Pizza with Butternut Squash, Bacon and Smoked Mozzarella
Butter Lettuce with Green Goddess Dressing
Caramel Gelato

Bagna Cauda – A Warm Italian Bath for Vegetables
Calzone with Oven-Dried Tomatoes and Herbed Goat Cheese
Pizza with Arugula and Fiore Sardo
Focaccia with Creamy Taleggio
Spinach and Fennel Salad with Prosciutto
Warm Chocolate Walnut Tart


Each hands-on cooking class will include recipes designed to highlight the typical dishes of a particular region, theme and/or cooking technique. After reviewing the recipes together, students will divide into teams to work on recipes together.

When we arefinished cooking each day, we'll sit down in my spacious dining room and enjoy hand-selected wine pairings with each of the dishes we've prepared.

Wine Pairings

You know how I feel about wine so a delicious meal is not complete without the perfect pairing of wine! At the end of each class and paired with the meal we have prepared, we'll taste a variety of wines whose flavors and acidity have been selected to match those of each dish, and we'll learn about the grape varietals and origin of each wine and discuss them together. Wine tasting notes will be provided. We will also have a very special guest(s) pouring wines at some of our meals!


After cooking during the day, you will still have plenty of time to enjoy San Francisco and all of its wonderful views and sights. We can provide a list of nearby hotels and bed & breakfasts to choose from for your stay. We can also arrange for car or taxi service from/to your hotel to Joanne's home. We are also happy to provide a list of Joanne's favorite San Francisco restaurants, tequila bars, cafes, wine bars, shops, and farmer's market locations.

You can find some of her local favorites here.

Course Details

This weekend course costs $875.00 per person. The cost includes hands-on cooking instruction, copies of all recipes, an apron, and a multi-course lunch each class day complete with wine pairings. Full payment for the course must be included with your completed reservation form. Due to limited availability we cannot provide any refunds for cancellations.

*Note: Course fee does not include accommodations or transportation to the cooking school location.

Classes begin at 10am and finish at approximately 3pm. Classes are limited to 10 students so everyone gets lots of personal attention and a real hands-on experience. We recommend wearing closed-toe, rubber-soled shoes and comfortable clothes for the cooking classes.

Questions? Contact us.