Baking and cooking school

Pizzaiolo Masterclass: Pizza Napoletana

with Matteo Vandi

The original Napoletana pizza is typically baked very hot (450°C) in wood-fired or special pizza ovens. However, a result that comes very close to the Neapolitan tradition can also be achieved in a domestic oven.

In the course, Matteo Vandi shows what is important: How is the typical loose, delicate texture created? How does the edge get its characteristic leopard spots? What role do the recipe and technique play, regardless of which oven is used?

We also use the same dough to make the famous deep-fried pizza - a typical street food from Naples.

Note: In this course we work with animal products. The course is suitable for vegetarian, but not for vegan diets.

All dates