Hands-On Pizza Cooking Class in Naples
Master the art of Neapolitan pizza from dough to wood-fired oven, guided by a real pizzaiolo in the city where it all began.
This Naples pizza cooking class places you inside a working kitchen where a professional pizzaiolo guides every step of the process, from mixing the dough to sliding your finished pie into a traditional wood-burning oven. The session runs two hours and is rated easy, making it suitable for complete beginners and seasoned home cooks alike.
Naples is widely recognised as the birthplace of pizza, and the techniques practiced here have been handed down through generations of local artisans. During the class you will learn which flour and yeast produce the right texture, how long the dough must rest, and the precise moment to add oil — details that rarely appear in printed recipes.
The historical dimension of the class is equally engaging. The instructor recounts how, in the late 1800s, pizzaiolo Raffaele Esposito created a pizza topped with tomatoes, mozzarella, and basil for King Umberto and Queen Margherita of Italy, the colours deliberately matching the Italian flag. That story, told in the city where it happened, gives the dish a context that no cookbook can replicate.
By the end of the session, participants sit down to eat the pizza they prepared, accompanied by an understanding of why Neapolitan pizza holds UNESCO Intangible Cultural Heritage status. The experience is informal, hands-on, and grounded in authentic local practice.
Tour Highlights
Learn directly from a certified Neapolitan pizzaiolo using traditional methods passed down through generations.
Bake your own pizza in an authentic wood-burning oven — the defining step in producing a true Neapolitan crust.
Discover the documented history of Pizza Margherita and the royal visit that gave it its name.
Uncover insider secrets: flour type, yeast selection, resting time, tomato choice, and oil-application technique.
Enjoy a relaxed, beginner-friendly format that welcomes participants of all cooking levels.
Sit down and eat the pizza you made — a satisfying, flavourful conclusion to the hands-on session.
Class Itinerary
Meet your pizzaiolo host at the designated Naples kitchen. The instructor provides a brief overview of the session structure and the history of Neapolitan pizza, setting the culinary and cultural context.
Learn how to select and combine the correct flour, yeast, and water to form the dough. The instructor explains resting times and why each ingredient ratio matters for an authentic result.
Practice the traditional hand-stretching technique to achieve the characteristic thin centre and raised crust. Apply San Marzano tomato, fresh mozzarella, basil, and a measured drizzle of olive oil in the correct sequence.
Slide your prepared pizza into a wood-burning oven and monitor the bake under the pizzaiolo's guidance. The instructor explains temperature management and the visual cues that signal the pizza is ready.
Sit down to enjoy the pizza you made and ask any remaining questions about technique, sourcing ingredients at home, or the broader traditions of Neapolitan cuisine.
What Is Included
Included
- Professional pizzaiolo instruction throughout the class
- All ingredients for Pizza Margherita preparation
- Use of professional kitchen equipment and wood-burning oven
- Tasting of the pizza you prepare
- Insider tips on flour, yeast, tomato, and technique
- Historical background on the origins of Neapolitan pizza
Not Included
- Hotel pickup and drop-off
- Additional food or beverages beyond the prepared pizza
- Gratuities for the instructor
- Transport to and from the meeting point
Important Information
Reserve Your Spot in the Kitchen
Places in this hands-on session are limited to keep the experience personal and practical. Secure your spot to avoid missing one of the most authentic culinary experiences Naples has to offer.
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