Learn to make authentic pizza napoletana from dough to oven with a Neapolitan pizza master. Class covers the dough fermentation, shaping, topping, and wood-oven cooking. Includes dinner.
Classic Neapolitan Pizza Making is a three-hour hands-on cooking class in which participants learn to produce authentic pizza napoletana from dough to wood-fired oven under the guidance of a Neapolitan pizza master (pizzaiolo). Held in a Naples kitchen in the Campania region, the class treats pizza not as a casual recipe but as a craft governed by the strict standards of pizza napoletana STG and the Associazione Verace Pizza Napoletana, which dictate ingredients, dough hydration, and cooking method. The session opens with the science of the dough: participants work with type 00 flour, water, salt, and a small quantity of fresh yeast, learning the long, slow fermentation that gives the crust its characteristic light, airy structure. The pizzaiolo demonstrates how to knead, portion, and form the dough into balls (panetti) before they are left to prove. Participants then learn the hand-shaping technique used to stretch each panetto into a disc with a raised border (cornicione), without a rolling pin, followed by topping with San Marzano tomatoes, fior di latte or buffalo mozzarella, fresh basil, and a drizzle of olive oil for a classic Margherita. The highlight is cooking each pizza in a wood-fired oven heated to around 430–480°C, where a true Neapolitan pizza bakes in 60 to 90 seconds. Participants then sit down to eat the pizzas they have made, the class concluding with a shared dinner. The price of €60–90 covers all ingredients, the instruction, the use of equipment, and the meal; beverages such as wine or beer may carry an additional charge. Classes are typically small and conducted in English, with hands-on stations for each participant. Vegetarians are easily accommodated, as the classic Margherita and Marinara are meat-free; gluten-free flour is rarely available and should be requested well in advance. Aprons are provided, and no prior cooking experience is required. The class suits visitors who want a practical, repeatable skill and a deeper understanding of why Neapolitan pizza is recognised by UNESCO as an intangible cultural heritage.
| Price | €60-90 |
|---|---|
| Duration | 3 hours |
Weather through the year in Campania
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Campania.
Highlights
- Hand-stretching dough the Neapolitan way, without a rolling pin
- Long-fermented type 00 dough made from scratch
- Cooking in a wood-fired oven at over 430°C
- Topping a classic Margherita with San Marzano and fior di latte
- Sit-down dinner of the pizzas participants make
Tips for visiting
- Come hungry—the class finishes with a full pizza dinner of everything participants have made.
- Wear clothes that can handle flour and tomato; aprons are provided but dough work is messy.
- Request gluten-free flour at booking, well in advance, as it is rarely kept on hand at traditional schools.
- Ask the pizzaiolo about dough fermentation times so the technique can be reproduced at home.
- Arrive on time, as the dough proving and oven schedule are timed and difficult to pause for latecomers.
Frequently asked questions
Do participants need prior cooking experience?
No. The class is designed for all levels, and the pizzaiolo guides each step from dough to oven. No prior experience is required, and aprons and equipment are provided.
What is included in the price?
The price of €60–90 covers all ingredients, hands-on instruction, use of equipment, and the dinner of pizzas made during the class. Wine, beer, or other drinks may be charged separately.
Can vegetarians take part?
Yes. The classic Margherita and Marinara pizzas are both vegetarian, so vegetarians are easily accommodated. Vegan or gluten-free needs should be raised at booking, as alternatives are limited.
How hot is the oven and how long does the pizza cook?
A true Neapolitan wood-fired oven runs at roughly 430–480°C, cooking each pizza in only 60 to 90 seconds. This high heat produces the signature blistered, leopard-spotted crust.
Do participants eat the pizza they make?
Yes. The class concludes with a sit-down meal where participants eat the pizzas they have shaped and baked, making it both a lesson and a dinner.