Neapolitan pizza is culture, tradition and identity. A course for enthusiasts who want an authentic taste of Naples for a day.
Mix dough by hand for pizza fritta and learn the basics of Neapolitan pizza, from its distinctive stretching technique to ingredients and baking. Master Instructors help you gain the skills and confidence to recreate the recipes at home.
Includes a T-shirt, cap, apron, handbook, recipe booklet, 2 kg of A&F Vigorosa flour, 2 kg of A&F Duttile and a certificate of attendance.
What you will learn
Flour selection, basic dough techniques, baking in professional and domestic ovens, and recognising common mistakes.
Duration
5 hours in 1 day: 1 hour of theory and 4 hours of practice.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Cereals, soft and durum wheat
- Grain structure and flour composition
- Proteins, W, P/L, starch and enzymes
- Dough ingredients and the correct order of addition
- Calculating dough quantity for traditional pizza fritta
- Professional and domestic ovens
Practice
- Hand-mixing dough for pizza fritta
- Neapolitan dough made with a mixer
- Shaping dough balls and managing proofing
- Neapolitan stretching techniques
- High-temperature baking and dough behaviour
- Controlling oil temperature
- Making fried pizzas and calzones
- Draining, presentation and tasting
- Tasting the finished creations
Available dates
| Dates | School | Language | Information |
|---|---|---|---|
| 31/10/2026 | Padua (Curtarolo) | Italian | REQUEST INFORMATION |
Would you like to know more?
Send us your enquiry about the course Napoli mon amour — Naples in your kitchen. Please specify your preferred school and date.
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