Public Class: Regional American Pizza with Chef Dave Leyva

Take a culinary road trip exploring different styles of pizza from across the country. With guidance from Chef Dave Leyva, make a sampling of regional pizzas that vary in crust, sauce and toppings. Your class moves from classic Neapolitan with a light-as-air crust to Detroit's hefty deep-dish version to crispy tavern pizza invented as a bar snack. Learn the tricks of producing pizzeria-quality pies in your home oven and end the class with a pizza buffet paired with California red wines.   

What You’ll Make and Take Home:    

• Make pizza dough, tomato sauce and bake pies with a variety of toppings to enjoy in class 

• Take-home portions of par-baked dough and sauce ready to finish and share  

About the instructor: Chef Dave worked as chef and pastry chef in several notable restaurants before starting his journey as an instructor in the Wine Country. He has taught and mentored rising chefs at The Culinary Institute of America, Copia, and the original Williams-Sonoma store. He now takes pride in overseeing our Community Teaching Kitchen. 

Reservations close May 14, 2026.

*We are not able to accommodate dietary requests for hands-on events. Please read the menu carefully and contact us with any questions at events@hbofm.org.