Online Class

King Arthur Flour's Mastering the Art of Pizza

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Bake a variety of artisanal pizzas in your own home oven.

Skill Level


What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Downloadable class resources, including nine printable recipes, plus tips and tricks
  • Hours of close-up instruction
  • Answers to student questions from instructor Richard Miscovich

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Making mouthwatering pizza is something any home cook can do! Join baker Richard Miscovich as he takes you through the pizza-making process. You’ll master essential techniques for baking artisan-style pizza as you learn to make five unique doughs, including a four-hour classic dough; whole-grain; deep-dish variations; and more. With Richard’s expert guidance, you’ll be well on your way to shaping signature pies that every pizza fanatic will love.

Lesson Breakdown

1. Pizza-Baking Basics: Oven Setup & Tools
Meet Richard Miscovich and begin class by learning about the hallmarks of artisan-style pizza, then go over the tools you'll need to get started.
2. Mixing & Fermenting Simple Dough
3. Shaping the Dough & Pizza Margherita
4. Pre-Fermented Dough
5. Whole Grain Dough
6. Deep-Dish Pies
7. Bonus: Farinata
8. Bonus: Uses for Leftover Pizza Dough

Taught by

Richard Miscovich
Richard Miscovich
Richard Miscovich is a baking instructor at King Arthur Flour's Baking School and author of the cookbook "From The Wood-Fired Oven." He specializes in artisan baking and wood-fired ovens, and currently teaches artisan bread-baking techniques at Johnson & Wales University. Richard is a two-time winner of the Baking & Pastry Service Award. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was inducted into the International Les Amis d'Escoffier Society.

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