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.
Date
Friday, June 20, 2025
18:00-22:00
Language
German
Venue
museum Mühlerama
Seefeldstrasse 231
8008 Zurich
Course management
Matteo Vandi