Baking and cooking school

Pizzaiolo Masterclass: Pizza Napoletana

with Matteo Vandi

SAVE THE DATE – REGISTRATION OPENING SOON

Authentic Neapolitan pizza is typically baked at very high temperatures (450°C) in wood-fired or special pizza ovens. However, even in a home oven, you can achieve results that come very close to the Neapolitan tradition.

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.

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