Starting out, I wasn't sure if I could actually make authentic pizza. The dough scared me honestly. But the hands-on approach here changed everything. Now I'm running weekend pop-ups and people keep coming back.

I've taken cooking classes before but this was different. Real kitchens, real problems to solve, real feedback from someone who's been there. My family restaurant added three pizza options last month and they're outselling everything else.

The instructor didn't just show us techniques. They explained why each step matters, what happens when you skip something, how to fix mistakes. That kind of knowledge is worth so much more than following a recipe.

I was stuck making the same mediocre pizza for two years. Couldn't figure out what was wrong. Turns out my fermentation timing was completely off and I was overworking the dough. Fixed both issues in one session here.

Best part was learning with other people who actually cared about getting it right. We still message each other when we try new flour blends or topping combinations. Built a whole network from one class.

My teenage son and I took the class together last summer. Now Friday night is pizza night at our house and he's gotten really good at stretching dough. Wasn't expecting it to become a family thing but I'm glad it did.