Pizza A Modo Mio Hands-On Pizza Class

Overview

In this fully hands-on workshop, every participant will craft their own 16-inch pizza under the guidance of Michael Pitera, owner and operator of Pizza A Modo Mio — one of Charleston’s fastest-growing and most recognized pizzerias. Mike brings New York–rooted technique, mentorship, and an award-winning competitive career to the classroom, offering an insider look at what makes truly exceptional pizza.

Throughout the class, Mike will walk you through the why and when of proper dough stretching, how different cheeses behave in high heat, the fundamentals of balanced sauce, and the role fermentation plays in texture and flavor. You’ll work hands-on, taste as you go, and head home with dough and sauce recipes. While there will be plenty of sampling, this experience is focused on technique rather than a full dinner service.

What We’ll Cover

• Stretching techniques: when and why to use each
• Crafting a balanced 16-inch pizza
• Cheese varieties and how they melt & brown
• Pizza sauce fundamentals
• Fermentation basics and dough management at home
• Cooking methods for wood-fired and home ovens