Learn authentic Neapolitan pizza-making from a pizzaiolo trained in the AVPN (True Neapolitan Pizza Association) tradition — proper dough stretching, sauce application, and wood-fired oven technique. Keep your apron as souvenir.
Don Antonio by Starita is a Neapolitan pizzeria operating from the historic Materdei neighbourhood in Naples, run by the Starita family whose pizzeria on Via Materdei has been in continuous operation since 1901. The pizzeria school attached to the restaurant offers hands-on pizza-making classes taught by AVPN-certified pizzaioli — trained under the Associazione Verace Pizza Napoletana, the Naples-based body that defines and protects production standards for authentic Neapolitan pizza.
The two-hour class covers the complete process of making a Neapolitan pizza from dough to finished product. The instructor introduces the dough composition — Italian '00' flour, water, sea salt, and fresh yeast — and the 24-to-48-hour cold fermentation that gives authentic Neapolitan pizza its distinctive flavour and texture. Participants then work through the hand-stretching technique (schiaffo) used to shape the dough disc without a rolling pin, developing the characteristic raised crust that defines the Neapolitan style.
Topping sessions cover the three traditional varieties: marinara (tomato, garlic, oregano, olive oil), margherita (tomato, fior di latte mozzarella, basil), and a seasonal variation depending on the day's ingredients. The instructor explains why AVPN standards require San Marzano tomatoes from the volcanic soil of the Agro Sarnese-Nocerino and mozzarella di bufala from Campania. The pizzas are then baked in a wood-fired domed oven at around 450–480°C for the 60–90 seconds characteristic of Neapolitan pizza, and participants eat the pizzas they have made.
The class is conducted in English and Italian; a bilingual instructor is standard. Groups are kept small — typically up to twelve participants — and all aprons are provided with a souvenir apron to take home. The price covers instruction, all ingredients, the baked pizzas eaten at the end, and a soft drink or espresso.
| Price | €50-65/person |
|---|---|
| Duration | 2h |
Good to know
- Operator
- Don Antonio by Starita
Weather through the year in Italy
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Italy.
Highlights
- Instruction from AVPN-certified pizzaioli trained in the authentic Neapolitan pizza tradition at a family pizzeria since 1901
- Hands-on dough preparation including the hand-stretching schiaffo technique
- Wood-fired oven baking at 450–480°C with the 60–90 second cook time of true Neapolitan pizza
- All three traditional varieties — marinara, margherita, and seasonal — covered in the session
- Souvenir apron included; participants eat the pizzas they make at the end of class
Tips for visiting
- Arrive slightly hungry — participants eat the pizzas they make at the end of the two-hour class
- The pizzeria is in Materdei, slightly north of the centro storico; allow 10–15 minutes travel from central Naples accommodation
- Book weekday morning slots if possible — the pizzeria runs full lunch service and class availability is more limited on weekend afternoons
- Wear closed-toe shoes and roll up sleeves; flour and tomato sauce are unavoidable elements of the dough and topping stages
- The wood-fired oven session is the highlight; position near the oven during baking to observe the technique closely
Frequently asked questions
What is AVPN certification and why does it matter?
The Associazione Verace Pizza Napoletana (AVPN) is the Naples-based organisation that defines and certifies production standards for authentic Neapolitan pizza, covering dough composition, fermentation time, topping ingredients, and oven temperature. Instructors certified by AVPN teach to these precise standards.
Do participants make and eat their own pizza?
Yes. Each participant shapes, tops, and bakes their own pizza in the wood-fired oven. The pizzas are then eaten together at the end of the class. Additional drinks can be ordered from the pizzeria.
Is the class suitable for children?
Yes, children are welcome and are often particularly engaged by the dough-stretching and oven-baking stages. The instructor adjusts the pace for mixed-age groups. A reduced price is typically available for younger participants.
Does the class cover gluten-free options?
Authentic Neapolitan pizza cannot be made gluten-free under AVPN standards, as the dough formula specifies '00' wheat flour. The class does not offer gluten-free dough alternatives.
Is there a minimum group size?
The class can run for individuals, couples, or groups up to approximately twelve participants. Solo or small-group bookings are accepted; the pizzeria may combine small groups when schedules align.