Why choose one style when you can master two? In this high-energy, hands-on workshop at Mise en Place, we are diving deep into the world of pan pizzas. You’ll learn the art of Handmade Yeast Dough and how to adapt it for two legendary styles: the buttery, golden Personal Pan Pizza and the iconic, thick-crust Detroit Style. From the “frico” (that crispy cheese edge!) to the perfect crumb, you’ll leave with the skills to turn your home kitchen into a professional pizzeria

The Menu

• The Foundation (Handmade):
  • Our Signature “Cold-Ferment” Pizza Dough: You’ll mix, knead, and proof your own dough from scratch to take home, while using our studio-prepped dough to bake in class!
• Pizza Style #1 (The Personal Pan):
  • Classic “Herb & Oil” Personal Pan Pizza: A buttery, thick-crust individual pie with a golden bottom, topped with a bright herb-infused tomato sauce and gooey mozzarella.
• Pizza Style #2 (The Detroit Deep Dish):
  • The “Motor City” Classic: A rectangular deep-dish masterpiece. We’ll layer the cheese all the way to the edges of the pan to create that famous caramelized cheese crust, topped with “racing stripes” of savory red sauce and pepperoni.
• The “Easy” Side:
  • Crispy Romaine & Shaved Parmesan Salad: A bright, acidic lemon-garlic vinaigrette to cut through the richness of the cheesy pan pizzas.
• The Dessert:
  • Warm Cinnamon-Sugar Dough Bites: Using our versatile pizza dough, we’ll toss golden fried (or baked) bites in cinnamon sugar and serve them with a simple Vanilla Bean Glaze.

What You’ll Master:

• Dough Hydration: Understanding how much water to use for a light, airy pan crust.
• The “Dimple” Technique: How to properly press dough into a pan without popping the air bubbles.
• The “Frico” Edge: The secret to getting that crispy, burnt-cheese perimeter on a Detroit pie.
• Yeast Management: How to proof dough for maximum flavor.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water, soda or 2 glasses of wine with your meal.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.