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How to make pizza like a Neapolitan Pro!

ENJOY Professional or Amatorial PIZZA CLASSES
with CHEF CAPORUSCIO

Amatorial Pizza Making Classes

Join Us
with friends and family
to learn how to make
the best Pizza in New York City,
with Roberto Caporuscio
as your teacher!

Professional Pizza Making Classes

10 Days

Neapolitan pizza making class

Course duration
Total of 10 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 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

DAY 1
• Intro to the GLUTEN FREE Pizza.
• Dough: fermentation, leavening techniques; 24 hours / 48 hours.
• Dough making, kneading, sectioning and dough ball formation.
DAY 2
• Dough stretching technique.
• Adding toppings and dressing the pizza.
DAY3
• Baking Gluten Free pizza and the most common mistakes.
• Course summary.
• Certificate.

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