Baking and cooking school

Pizzaiolo Masterclass II: Pizza Napoletana

with Matteo Vandi

REGISTRATION FROM KW 46

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be further influenced by a special process and a specific recipe. How can we achieve even more tenderness? How is the typical leopard spotting created? How much does the recipe balance at high temperatures (450° C) influence the final result?


In this course, Matteo Vandi will teach you all the theoretical and practical knowledge required to make a real Pizza Napoletana! We will also use the same dough to make the famous fried pizza, a typical Neapolitan street food.

All dates

Date
Friday, June 20, 2025
18:00-22:00

Language
German

Venue
museum Mühlerama
Seefeldstrasse 231
8008 Zurich

Course management
Matteo Vandi