FEBRUARY 28, 2026: Pizza Date Night (Partner Class)
$250.00
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.
Date: Saturday, February 28, 2026
Grab your friend, lover, neighbor, secret crush, mama, papa... and come make pizza with us in our Gozney ovens as they make their comeback from a short summer break!!
Frida Silva-Carreira and Nadia Rodriguez, Co-Directors of the Education department at Barton Springs Mill in Dripping Springs, TX, are inviting you to the mill to teach y'all about what makes them enthusiastic about pizza! And, as a special bonus, we'll have some of our favorite adult beverage ferments for you to enjoy (for those of you who are 21+).
In this class, Frida and Nadia will take you through a top-to-bottom look at making a scratch-made sourdough pizza. You will get an in-depth look at the nuances of stone-milled flour as it applies to pizza, and how different varietals and combinations of stone-milled wheat lend different flavors and textures to your dough. They will teach you how to make and shape your own dough, you will get to top your own pizza with a medley of expertly selected toppings, and cook in our outdoor Gozney pizza ovens! You will also take home recipes for your own sourdough pizza dough to make at home, as well as your own pizza doughs ready to be stretched and baked later on during your weekend. And, of course, you'll be able to eat delicious pizza in class!
Beginners are welcome, and encouraged to attend!
Things to look forward to:
- Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
- Learn tips and tricks for making, stretching and baking pizza dough
- Take fresh dough home with you
- Eat fresh-out-of-the-oven pizza
- Enjoy seasonal chef-inspired toppings prepared fresh in house
- Purchase BSM products at an exclusive 15% class discount
BYOB is fine by us for participants 21+ 🥂
About your Instructors:
Frida, our head education director, has spent the past 8 years refining and improving her techniques, skills, and recipes from her beginnings as a home baker to her professional experience as the former bread-head of Sour Duck, and working at various other places around Austin. She has worked with Barton Springs Mill flour from the start, and can (and will) nerd out with you about flour. She is so excited to welcome you to this sourdough pizza class and share her wealth of knowledge with you.
Nadia: I got my culinary degree in 2018 but have been working in the culinary industry for 10 years now, with both savory and pastry experience. My passion for cooking started early with my grandmother, and I believe cooking is sharing love. I adore Italian, Asian and Latin cuisines. I love to curate flavors for individuals and make something unique and one of a kind. I love sharing the knowledge I have gained and showing how amazing ingredients such as Barton Springs Mill flour and the attitude you bring toward those ingredients can truly transform food into an experience. My ethos is have fun, do it with love, and you can't go wrong. :)
Class Policies:
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).
By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release.
Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions.
In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.
In the event of class cancellation, we will email you to notify you of a canceled class.