Roll up your sleeves and join Chef Garrison Hernandez for a hands-on dive into the craft of pizza making. You’ll start by mixing your own dough using flour from Washington’s own Cairnspring Mills, learning how proper kneading and cold fermentation unlock incredible flavor and texture.
 

We will then craft bold seasonal pizzas such as: fresh summer nectarines and mortadella with whipped ricotta and basil, salami with leeks and capers on Bianca tomato sauce with smoked mozzarella, and onion cream sauce with home cheeses and fresh made tahini pesto (as well as traditional classics and personalized pies!).
 

Along the way, we’ll explore the fundamentals of wood-fired cooking—from building and managing the fire to mastering temperature zones and timing for that perfect char. Each participant will bake pizzas in the wood oven to share with the class, as we gather for a relaxed farm lunch featuring a garden salad, Norcino salumi, Bellsong cheeses, wine, and a sweet finish. Everyone will leave with a ball of house-made dough and the know-how to re-create the magic at home.

At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.