If you’ve ever wanted to learn how to bake crisp, thin-crust pizzas as they do in Naples, this is the class to take. We will knead the dough, go through the process of allowing the dough to rise twice, and then top and bake the pizzas in my wood-burning oven, Ooni oven, and kitchen oven. We will start with the classic tomato and mozzarella pizza Margherita. Then you can make some of those mentioned on the menu or you can use your imagination to create your own from among the various toppings. We’ll finish off with a sweet pizza topped with homemade fresh ricotta cream and seasonal fruit. There will be extra dough for you to take home to bake your own pizza the next day, too!

The Menu

Classic Pizza Margherita (Tomato sauce, mozzarella, basil)

Pizza con Patate (Roasted potatoes, caramelized onions,fontina e gorgonzola)

Pizza con Mortadella e burrata ( Pistachio pesto, mozzarella, mortadella)

Pizza con Carciofi ( Roasted artichokes, goat cheese, mozzarella)

 Pizza Dolce (dessert pizza topped with fresh ricotta cream, shaved almonds and fruit)