THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn sourdough pizza techniques in a small Brooklyn class where commercial ovens and hands-on instruction turn wild starter into crisp, chewy pies. Perfect for home cooks who want the skills and take-home starter to recreate the process.
Learn sourdough pizza techniques in a small Brooklyn class where commercial ovens and hands-on instruction turn wild starter into crisp, chewy pies. Perfect for home cooks who want the skills and take-home starter to recreate the process.
Step into a warm, active kitchen where flour dust hangs in the light and commercial ovens hum like hungry companions. In a private event space on Bridge Street, small-group classes invite participants to mix a living sourdough starter, knead and shape dough, top pies, and slide them into hot ovens that take charge of the final transformation.
Verified experiences and guided adventures in the surrounding area.
Operated by Chef Chris of Bad Cholesterol · Brooklyn, New York
Step into a warm, active kitchen where flour dust hangs in the light and commercial ovens hum like hungry companions. In a private event space on Bridge Street, small-group classes invite participants to mix a living sourdough starter, knead and shape dough, top pies, and slide them into hot ovens that take charge of the final transformation.
Sourdough is an ancient technique that relies on wild yeast and long fermentation rather than instant yeast; its presence in Brooklyn trades on both the city’s craft-food renaissance and the deep Italian-American pizza tradition nearby. The class sits a short walk from Brooklyn Bridge and DUMBO cobblestones—areas that carried 19th-century industry into 20th-century neighborhoods, and now house kitchens repurposed for modern foodcraft.
Expect a focused, hands-on evening: an introduction to starter maintenance and dough hydration; tactile lessons in balling, stretching, and launching a pizza into a commercial oven; then a shared meal where technique meets taste. The instructor demonstrates oven behavior and topping balance, explaining how fermentation affects chew and crust color.
Practically, this is a seated, indoor activity that runs around 2.5 hours, suitable for most ages (21+ to receive alcohol). Bring curiosity, an appetite, and comfortable shoes—you’ll stand and work at benches. The class provides recipe cards, take-home starter and dough, drinks and snacks; give advance notice for allergies. For travelers, combine the class with an evening walk along the East River to compare the city’s grit with the gentle art of bread-making.
easy.
2–3 hours.
Minimal fitness required—participants should be able to stand and work at a counter for the session.
No—this class cannot accommodate gluten-free diets or gluten allergies; the curriculum centers on wheat-based sourdough.
Minors may attend, but alcoholic beverages are served only to guests 21 and older; notify organizers about underage attendees.
Yes—participants receive recipe cards and take-home dough and starter to continue baking at home.
The private event space is wheelchair accessible and is reachable via nearby public transportation; follow on-site signage upon arrival.
Brooklyn’s pizza story blends Italian-American neighborhood pizzerias with a recent artisanal wave; sourdough techniques reflect a revival of long-fermentation baking.
The class uses a commercial kitchen that often sources local ingredients; students are encouraged to minimize waste and reuse starters rather than single-use baking starters.
Chef Chris of Bad Cholesterol operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Step into a warm, active kitchen where flour dust hangs in the light and commercial ovens hum like hungry companions. In a private event space on Bridge Street, small-group classes invite participants to mix a living sourdough starter, knead and shape dough, top pies, and slide them into hot ovens that take charge of the final transformation.
Step into a warm, active kitchen where flour dust hangs in the light and commercial ovens hum like hungry companions. In a private event space on Bridge Street, small-group classes invite participants to mix a living sourdough starter, knead and shape dough, top pies, and slide them into hot ovens that take charge of the final transformation.
Sourdough is an ancient technique that relies on wild yeast and long fermentation rather than instant yeast; its presence in Brooklyn trades on both the city’s craft-food renaissance and the deep Italian-American pizza tradition nearby. The class sits a short walk from Brooklyn Bridge and DUMBO cobblestones—areas that carried 19th-century industry into 20th-century neighborhoods, and now house kitchens repurposed for modern foodcraft.
Expect a focused, hands-on evening: an introduction to starter maintenance and dough hydration; tactile lessons in balling, stretching, and launching a pizza into a commercial oven; then a shared meal where technique meets taste. The instructor demonstrates oven behavior and topping balance, explaining how fermentation affects chew and crust color.
Practically, this is a seated, indoor activity that runs around 2.5 hours, suitable for most ages (21+ to receive alcohol). Bring curiosity, an appetite, and comfortable shoes—you’ll stand and work at benches. The class provides recipe cards, take-home starter and dough, drinks and snacks; give advance notice for allergies. For travelers, combine the class with an evening walk along the East River to compare the city’s grit with the gentle art of bread-making.