Wood Fired Pizza with Chef Nicco Muratore (September)
Saturday, September 13th
3:00-6:00pm
Join us on the farm for another engaging, hands-on woodfired pizza class where you'll roll up your sleeves and dive into the art of pizza making, guided by Chef Nicco Muratore. Learn to create delicious , wholesome pizza from scratch, starting with the basics and culminating with a shared pizza feast. A delicious way to learn while celebrating the summer solstice and local food!
Begin by making your own pizza dough using freshly stonemilled flour from Chimacum Valley Grainery. Learn the secrets to achieving the perfect texture and flavor through proper kneading and cold fermentation of the dough. Prepare a delicious tomato sauce using Bianco Dinapoli tomatoes and for toppings, we will get creative with a selection of locally sourced vegetables, local cheeses and meat options.
We will also learn the basics of cooking in a woodfired oven, from how to start the fire, to fire management and temperature zones, as well as how to best cook pizzas in a wood oven. Enjoy your pizzas while enjoying samples of the Grainery’s organically homegrown, traditionally floor malted and farm brewed beers.
Participants will learn about the Grainery’s uniquely diversified grain processing philosophy and facilities along the way. And everyone will get to bake pizzas and share them with the class, as well as take home some of the dough we make together.
Nicco is offering several of these sessions throughout the summer and fall (June 21, August 23, September 13) and you can find them among our workshop offerings.
Instructor bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.
Saturday, September 13th
3:00-6:00pm
Join us on the farm for another engaging, hands-on woodfired pizza class where you'll roll up your sleeves and dive into the art of pizza making, guided by Chef Nicco Muratore. Learn to create delicious , wholesome pizza from scratch, starting with the basics and culminating with a shared pizza feast. A delicious way to learn while celebrating the summer solstice and local food!
Begin by making your own pizza dough using freshly stonemilled flour from Chimacum Valley Grainery. Learn the secrets to achieving the perfect texture and flavor through proper kneading and cold fermentation of the dough. Prepare a delicious tomato sauce using Bianco Dinapoli tomatoes and for toppings, we will get creative with a selection of locally sourced vegetables, local cheeses and meat options.
We will also learn the basics of cooking in a woodfired oven, from how to start the fire, to fire management and temperature zones, as well as how to best cook pizzas in a wood oven. Enjoy your pizzas while enjoying samples of the Grainery’s organically homegrown, traditionally floor malted and farm brewed beers.
Participants will learn about the Grainery’s uniquely diversified grain processing philosophy and facilities along the way. And everyone will get to bake pizzas and share them with the class, as well as take home some of the dough we make together.
Nicco is offering several of these sessions throughout the summer and fall (June 21, August 23, September 13) and you can find them among our workshop offerings.
Instructor bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.
Saturday, September 13th
3:00-6:00pm
Join us on the farm for another engaging, hands-on woodfired pizza class where you'll roll up your sleeves and dive into the art of pizza making, guided by Chef Nicco Muratore. Learn to create delicious , wholesome pizza from scratch, starting with the basics and culminating with a shared pizza feast. A delicious way to learn while celebrating the summer solstice and local food!
Begin by making your own pizza dough using freshly stonemilled flour from Chimacum Valley Grainery. Learn the secrets to achieving the perfect texture and flavor through proper kneading and cold fermentation of the dough. Prepare a delicious tomato sauce using Bianco Dinapoli tomatoes and for toppings, we will get creative with a selection of locally sourced vegetables, local cheeses and meat options.
We will also learn the basics of cooking in a woodfired oven, from how to start the fire, to fire management and temperature zones, as well as how to best cook pizzas in a wood oven. Enjoy your pizzas while enjoying samples of the Grainery’s organically homegrown, traditionally floor malted and farm brewed beers.
Participants will learn about the Grainery’s uniquely diversified grain processing philosophy and facilities along the way. And everyone will get to bake pizzas and share them with the class, as well as take home some of the dough we make together.
Nicco is offering several of these sessions throughout the summer and fall (June 21, August 23, September 13) and you can find them among our workshop offerings.
Instructor bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.