3 hour course with detailed recipes and buffet tasting typical cheeses and cold cuts.

In this Private Class you will learn the secrets of Italian pizza, dosing the right amount of water, yeast and tips for the best flour to get a perfect dough.

You will learn how to knead, the correct leavening time, how to store it and how to shape the pizza.  

We will use the best ingredients, because the details make the difference!

The sweet Piennolo tomato from Vesuvius, the spicy Tuscan extra virgin olive oil, the oregano from Lipari, the sea salt and the fundamental element: water, it allows the dough to be made through the formation of gluten, enlarging the density of the starch granules and favoring the fermentation activity that begins the process of the leavening.

Who doesn’t love authentic Italian pizza?