Pizza Making Class with Demian Repucci & Bruno Pizza, 12/13/18

Pizza Making Class with Demian Repucci & Bruno Pizza, 12/13/18

115.00

tuesday, december 13th, 2018

6:00 pm - 8:00 pm

bruno pizza (map)

Quantity:
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Join two-time James Beard Award Winner, Demian Repucci, at his restaurant Bruno Pizza, for a night of delicious custom pizza, wine & beer, and making a mess with flour. We’ll take an in-depth look at the pizza process from how Demian makes their fresh, house-milled organic flour to skills you can use to make pizza at home!

Once you arrive, get comfortable at the bar with a drink - each ticket includes an open bar so choose from any beer or wine on Bruno’s 'by the glass’ list. We’ll start by discussing the concepts behind dough making and follow the recipe to make a batch of dough. After learning to ball your own dough, you’ll stretch it and top it with whichever ingredients you’d like to make your own custom pizza. After only a couple of minutes in their hot wood-burning oven, we’ll eat our custom pizza creations together!

Leave with another round of freshly balled dough, a bag of freshly-ground flour, Bruno Pizza’s pizza dough recipe, a bit of Bruno’s natural yeast starter, and an understanding of how to make great pizza - perfect for at-home experimentation!

The Steps:

  • Flour Mill 

    • Check out Bruno’s In-House Flour Mill (used to grind fresh, organic flour)

    • Types of Flour & Flour Production Processes

  • Dough Making

    • Steps of Making Dough & Why

  • Dough Fermentation

    • Bulk Fermentation

    • Dough Folding

    • Temperatures & Time

  • Dough Balling

    • Dough Balling Technique

    • Dough Resting

  • Dough Stretching

    • Dough Stretching Techniques to Shape Dough for Pizza

  • Wood Oven

    • Wood Oven Cooking Method

    • Home Oven Adaptation

On the Menu:

  • Pizza!

  • Tickets include open bar drinks from Bruno’s ‘by the glass’ wine list and selection of beers for the duration of the event.

*Bruno Pizza NYC is a no-tipping restaurant so don’t worry about adding an extra tip!

About Demian & Bruno Pizza

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The Bruno concept, space, logo, graphics and furniture were designed by owner Demian Repucci. After studying architecture, Demian got into restaurant design with a few restaurants in Chicago, most notably by designing the private dining room, new fixtures and graphics of Blackbird Restaurant. In 2002, he was a winner of the James Beard Foundation award for Outstanding Restaurant Design for his work on Blackbird. Before relocating to New York, he wrote the business plan for Avec with Donnie Madia, one of Blackbird's owners.

In New York, Demian designed and consulted on many restaurant projects including Fiamma, Las Vegas, Shibuya, Las Vegas, the MGM Grand Hotel, Sushi Samba and Carrabba's Italian Grill. Temporarily moving to London in 2006 Demian did 'stage' internships in the kitchens of Fergus Henderson's St. John Restaurant and the River Cafe, owned by Ruth Rogers and Rose Grey. Upon returning to New York, Demian continued to gain restaurant back-of-house experience with internships in the kitchens of Blue Hill, Dovetail, Prune and Donatella.

Finally taking the plunge in 2012, Demian began the long process of designing and opening his own restaurant. Bruno Restaurant grew out this. Opened in July of 2015, Bruno gave Demian a crash course in the controlled-mayhem management that running a restaurant can be.  But Bruno also finally gave him the opportunity to get back to the James Beard awards. In 2016 he again won the Outstanding Restaurant Design award for Bruno. 

While he feels he has enough drama-filled stories about building, opening and running a restaurant to write a book, Demian's days are mostly taken up with simply running Bruno [BRUNO PIZZA].