$1 Oysters
1/2 Off Draft Beers
1/2 Off Wine by the Glass
1/2 Off Well Drinks
$10 Margherita Pizza

3 ThingsYou Didn’t Know About PIZZA!
• Pizzerias account for 17% of all U.S. restaurants
• Pepperoni is the most popular pizza topping in the U.S.
• October is National Pizza Month

Syllabus for AOA Bar and Grill Pizza Making Class
Course Objective: On a first-name basis with the pizza delivery guy? The pros at AOA will reveal the tips and tricks behind making mouth watering pies, focaccia bread, and mini calzones, from the dough up.
Location: Main dining hall at AOA Bar and Grill. Rustic, reclaimed wood paneled walls, 20-foot ceilings, 20 hi-def TVs, and a wood-fire brick oven will serve as course backdrop.

Class Description
This two-hour course will guide students through the process of proper thin-crust pizza craftsmanship. Learn to knead and stretch dough like a pro, and form a crust of ideal texture and chewiness (read: zero cardboard factor). Students will master the proper ratio of dough to sauce; sauce to cheese; and cheese to toppings (creative combos permitted at discretion of instructor),with emphasis on proportion and order of execution. Final exam will take place at the end of the course, and will involve baking and sampling the day’s creations.

Extra Credit
Awarded to pies that:
1) Have some semblance of a circle
2) Have not been subjected to the “five second rule”
3) Maintain edibility. 


Brick Oven Pizza Making Class for 1 Person:
Try your hand at making thin-crust pizza, focaccia bread, and mini calzones in AOA’s wood-fire brick oven.


Brick Oven Pizza Making Class for 2 People:
Bring a friend, grab an apron, and learn to make one of Italy’s most beloved exports.

•  Soho/Tribeca | 35 Sixth Ave. (map)
• 212-925-1600
• aoabarandgrill.com
• Classes take place Sat. & Sun., 11am - 1pm, 1:30pm - 3:30pm.

Available dates & times are posted on our schedule.
• Get saucy.

• Cannot be combined with any other offer.
• Reservations are required and subject to availability.

Pizza sauce
Five Minute Tomato Sauce

I'm very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say "with added puree" - this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across the Muir Glen brand, it has added basil in it - that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days.

1/4 cup extra virgin olive oil

1 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon fine grain sea salt

3 medium cloves of garlic, finely chopped

1 28-ounce can crushed red tomatoes

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

Makes about a quart of tomato sauce.

Dough Recipe:

3cups all-purpose flour, plus more for dusting

1 teaspoon active dry yeast

11oz cup of warm water or room temp (not hot)

1 or 1 1/2tablespoons extra-virgin olive oil

1 teaspoon salt

Pizza Class

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