Masks must be worn by everyone over the age of 2, regardless of vaccination status.
Adults and children age 12+ must show proof of vaccination upon arrival at 92Y.
Exceptions include patrons with a medical condition or closely held religious belief that prevents vaccination. Please contact your program center or Customer Care if you fall into this category.
If you are currently enrolled in a class, or if your child is about to turn 12 and is not yet vaccinated, please contact your program center for more information.
Thank you for doing your part in helping to keep everyone in our community safe.
Learn to make the ultimate homemade pizza – the result of more than 500 experiments and years of study – with master chef Francisco Migoya.
The head chef and co-author behind the James Beard Award-winning Modernist Bread and brand-new culinary bible Modernist Pizza, and whose baking elevated the kitchens of restaurants including The French Laundry, Bouchon Bakery and The River Café, joins us to teach you the secrets to making the definitive version of the world’s best-loved food.
With Migoya in his kitchen and you in yours, you’ll learn how to prepare and work with the perfect thin-crust pizza dough, make simple but sublime homemade ricotta and more, for the thin crust, cheesy homemade pizza of your dreams.
This class will take place on Tuesday, November 30 from 7-8 pm ET and recorded for later viewing by patrons.
Class with books option available for domestic shipping only. If the shipping address is different from the billing address, please email.
Purchase Modernist Pizza.
Online programs:An access link will be emailed to you after purchase
In-person programs:
Adults must show proof of vaccination in order to:
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and B ...
Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
Four-Cheese Thin Crust Pizza with Francisco Migoya
Cooking Class
Live online cooking instruction from today’s most exciting culinary figures