DAY 1 • Apparel distribution (hats, aprons and t-shirts).
• Intro to the Neapolitan Pizza: history and traditions of pizza, the profession of the pizza maker.
• Food ingredients (tomato, flour …).
• Equipment and utensils. DAY 2 • Flour: types, quality, uses, distinction between domestic and Italian flour.
• Dough: fermentation, leavening techniques.
• Prepare your first dough, kneading, sectioning and dough ball formation.
DAY 3 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching technique.
• Adding toppings and dressing the pizza.
• Light the oven for the first time. DAY 4 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking pizza.
DAY 5> • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking the pizza; the most common mistakes.
• Oven maintenance and skills.
DAY 6 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking pizza: the most common mistakes.
• Oven maintenance and skills.
DAY 7 • Introduction to Gluten Free Pizza.
• Dough and pizza making techniques.
• Adding toppings and bake Gluten Free Pizza.
DAY 8 • Dough stretching.
• Adding toppings and dressing the pizza.
• Bake two or more pizzas at a time.
• The roles and processes of the Pizzaiuolo and Fornaio.
• Prepare the ingredients (mozzarella, tomatoes, sausage, crème sauces, etc.).
DAY 9 • Dough stretching.
• Adding toppings and dressing the pizza.
• Bake two or more pizzas at a time.
• The roles and processes of the Pizzaiuolo and Fornaio.
• Prepare the ingredients (mozzarella, tomatoes, sausage, crème sauces, etc.).
DAY 10 • Course summary
• Certificate
7 Days
Neapolitan pizza making class
Course duration
Total of 7 days, 6 hours per day Attendees per Course
5 MAX
DAY 1 • Apparel distribution (hats, aprons and t-shirts).
• Intro to the Neapolitan Pizza: history and traditions of pizza, the profession of the pizza maker.
• Food ingredients (tomato, flour …).
• Equipment and utensils. DAY 2 • Flour: types, quality, uses, distinction between domestic and Italian flour.
• Dough: fermentation, leavening techniques.
• Prepare your first dough, kneading, sectioning and dough ball formation.
DAY 3 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching technique.
• Adding toppings and dressing the pizza.
• Light the oven for the first time. DAY 4 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking pizza.
DAY 5 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking the pizza; the most common mistakes.
• Oven maintenance and skills.
DAY 6 • Dough stretching.
• Adding toppings and dressing the pizza.
• Bake two or more pizzas at a time.
• The roles and processes of the Pizzaiuolo and Fornaio
DAY 7 • Course summary
• Certificate
5 Days
Neapolitan pizza making class
Course duration
Total of 5 days, 6 hours per day Attendees per Course
3 MAX
DAY 1 • Intro to the Neapolitan Pizza food ingredients (tomato, flour …).
• Equipment and utensils.
• Flour: types, quality, uses, distinction between domestic and Italian flour.
• Dough: fermentation, leavening techniques.
• Prepare your first dough, kneading, sectioning and dough ball formation. DAY 2 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching technique.
• Adding toppings and dressing the pizza.
• Light the oven for the first time.
DAY3 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking pizza. DAY 4 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking the pizza; the most common mistakes.
• Oven maintenance and skills.
DAY 5> • Dough stretching.
• Adding toppings and dressing the pizza.
• Bake two or more pizzas at a time.
• The roles and processes of the Pizzaiuolo and Fornaio.
• Prepare the ingredients (mozzarella, tomatoes, sausage, crème sauces, etc.).
• Course summary.
• Certificate.
5 Days
American pizza making class
Course duration
Total of 5 days, 6 hours per day Attendees per Course
5 MAX
DAY 1 • Intro to the AMERICANA Pizza.
• Food ingredients (tomato, flour …), equipment and utensils.
• Dough: fermentation, leavening techniques; 24 hours / 48 hours.
• Prepare your first dough, kneading, sectioning and dough ball formation. DAY 2 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching technique.
• Adding toppings and dressing the pizza.
• Light the oven for the first time.
DAY3 • Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Marinara sauce.
• Baking pizza. DAY 4 • Preparing the traditional New York Style Pizza.
• Adding toppings and dressing the pizza; pepperoni, white sauce, ricotta & spinach.
• Baking the pizza and the most common mistakes.
DAY 5 • Dough making, kneading, sectioning and dough ball formation.
3 Days
Gluten-free pizza making class
Course duration
Total of 3 days, 3 hours per day Attendees per Course
5 MAX
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