It’s A Woman’s World: Pizzaiolo Alexandra Castro of Everything Dough
You’re visiting your favorite Neapolitan pizzeria. Almost always, the person “manning” the wood-fired oven is, well, a man. Shattering that mold is Alexandra Castro, whose love story with pizza began when she was a kid in her home country of Colombia.
Making pizza in her youth, must have sparked something, because Castro went to culinary school, worked her way through the industry, and ultimately landed her locally at The Inn at Pound Ridge by Jean-Georges, and after that, as head chef at Pizzeria Magpie in Montreal, known for its Neapolitan pizza.
These days, there’s a strong chance you’ve seen Castro on your Instagram feed as she hosts interactive pizza making classes in Stamford at CoCreate and pizza pop ups at places like Hudson Table and Half Full Third Place, and if you attended the 2024 edition of the Hey Stamford! Food Festival, you may have caught her pizza demo. And if you’ve been to Darien’s branch of Sur La Table, you’ve probably seen her doing her thing there, too, as she’s their culinary lead.
We recently caught up with Castro to talk about how she fell in love with pizza, her pizza journey, what you can expect from her classes, and what’s in the future for her business, Everything Dough.
Take us on your pizza journey. How did you fall in love with pizza growing up in Colombia?
Like in many countries, pizza is incredibly popular in Colombia. Some of my earliest memories with pizza go back to my childhood, when my mom would rent a pizzeria for my birthday parties. The coolest part? We got to make our own pizzas! Maybe, without realizing it, that planted a seed in me.
However, if I had to pinpoint the exact moment I truly fell in love with pizza, it would be after graduating from culinary school. During my internship in 2012, I worked at a place that used sourdough for their bread and pizza. At that time, sourdough wasn’t as trendy as it is today—especially in a small Colombian city—so it was a completely new world for me. I was fascinated by the process, the flavor, and the aroma of every loaf and pizza that came out of the oven. I remember mixing the dough, shaping it, and falling in love with how a few simple ingredients could transform into something so complex yet incredibly delicious. That experience ignited my passion for pizza, and I haven’t looked back since.
Why Neapolitan pizza? And tell us what it was like learning the ins and outs of that style? I don’t think most people know that working with dough and a wood fired oven isn’t the easiest.
Neapolitan pizza holds a special place for me because it's all about tradition, simplicity, and the beauty of creating something with just a few high-quality ingredients—flour, water, yeast, salt, fresh tomatoes, mozzarella, and basil. It's not just about the taste but the entire experience, from crafting the dough to working with the wood-fired oven.
Learning the ins and outs of Neapolitan pizza was definitely a process! I remember the first time I made my dough, and it felt like a challenge to get the perfect balance of hydration and fermentation. It took time to figure out how to work with the dough so it’s stretchy yet strong enough to handle the toppings without tearing. And of course, the wood-fired oven? It’s a whole other story! The heat, the timing, the way the fire affects the pizza—it took a lot of trial and error to get the right technique for baking. But once I got it, there's something so rewarding about pulling a pizza out of that oven with that signature char and texture.
I think what most people don’t realize is how much precision and attention to detail it takes, especially when you're working with a live fire. There’s no turning down the oven temperature or adjusting it easily, so it’s about getting in sync with the heat and the dough. But that’s what makes Neapolitan pizza such a unique and satisfying skill to master.
You do a few different things with your pizza business—classes, pop-ups, catering, and more. How did you start your business?
Yes! We have two main lines of business. On the public side, we offer pizza-making classes and our newest addition—pizza dinners or lunches, where we serve a fixed menu and people can attend by buying tickets from our website. On the private side, we provide custom experiences like private pizza-making parties, pizza cooking parties, and our pizza bar or catering services.
We started in 2024 after I left my position as a head pizza chef in Montreal. I wanted to keep my pizza dream alive but without the constraints of working in a restaurant. I’ve always believed that once you have a strong concept, you can create multiple business opportunities around it. We launched with pizza-making classes in May, then expanded into farmers markets and private catering events throughout the summer.
At the end of the year, we took a step back to restructure and refine our offerings. Now, Everything Dough provides a variety of experiences for every pizza lover—hands-on classes, pizza dinners, catering, kids' pizza playdates, team-building events, frozen pizzas, and seasonal farmers market appearances. My goal has always been to share great pizza in different ways, making it accessible and fun for everyone!
If someone has not taken your pizza class before, what can they expect?
A hands-on, fun experience where you’ll learn how to make authentic Neapolitan pizza from scratch! I provide everything needed—ingredients, equipment, and, most importantly, the knowledge to make great Neapolitan-style pizza. Whether it’s a private class at someone's house or a group session at my venue, we cover dough-making, stretching techniques, proper toppings, and how to use a high-heat oven to get that perfect, leopard-spotted crust. It’s an interactive class, so everyone gets to make and eat their own pizza. They don’t worry if they’ve never worked with dough before—I guide everyone through each step and make sure you leave feeling confident.
What’s in the future for Everything Dough?
I’m always looking for ways to grow and bring new experiences to pizza lovers. Right now, I’m focusing on expanding my private pizza classes and making them more accessible to different groups, whether it’s families, kids, corporate teams, or food enthusiasts. I also want to continue refining my pop-ups and possibly explore new pizza styles beyond Neapolitan. Long-term, I’d love to create a dedicated space for Everything Dough—somewhere people can come not just for classes, but for great pizza, community events, and collaborations with other food lovers. There’s so much ahead, and I’m excited for what’s next!
This is a question we used to ask everyone, but I feel like it applies to you big time, being that you’re one of the few, maybe the only, Latina that I know that’s making waves in the pizza industry, so…how, and in what ways are you a pioneer?
Wow, I love that question! I’d say that being a pioneer in this space, especially as a Latina, is about bringing a fresh perspective and breaking through the traditional boundaries of the pizza industry. For me, it's not just about making pizza but also about sharing the story behind it—the history, the tradition, and how it connects with my roots. I’ve always felt that food, especially pizza, can be a bridge between cultures, and I’m using that to carve out my own path.
I’m proud to say that, as one of the few Latinas in this space, I’m showing people that the pizza world isn't just dominated by one type of person or one type of tradition. While Neapolitan pizza is deeply Italian, I’m infusing my own unique point of view into the pizza biz, drawing from both my Latina heritage and my passion for authentic, high-quality pizza-dough.
I’ve also embraced the idea of creating accessible yet elevated experiences, like offering private classes and even hosting pizza pop-ups, which bring people together to learn and connect over something delicious. I want people to be able to enjoy pizza in all its expressions, Pizza isn’t just a single dish—it’s a canvas, and there’s so much room for interpretation and personal touch. From classic Neapolitan to New York-style, deep-dish, Roman, Brazilian or even unique creations with non-traditional toppings, it’s all about exploring different ways to enjoy this iconic food.
For me, that means introducing people to the authentic, traditional side of pizza while also celebrating the fun and innovation that come with experimenting. Whether it’s showing them how to make the perfect Neapolitan pizza or letting them play with flavors at a private event, I want people to feel empowered to find their own favorite version of pizza.
I see pizza as a way to connect with people, bring joy, and create shared experiences. That’s why I’m so passionate about showing all the ways pizza can be enjoyed—because there’s no wrong way, just delicious possibilities!
And I think it’s about being bold enough to stand out, push past expectations, and stay true to who I am—whether it’s hosting outdoor pizza events or serving up creative twists on classic dishes, I feel like I’m reshaping how people think about pizza in a way that’s authentic to me. By embracing both my background and my love for this craft, I’m carving out a space where others can see the possibilities too.
Give Alexandra a follow on Instagram @pizzawithale + @byeverythingdough
And you can find her classes and more on her websites pizzawithale.com + everythingdough.com
