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Neapolitan / Classic Italian – 1 SPOT LEFT!
April 11 - April 15| $3900
1 SPOT LEFT
Class typically begins daily at 9am and runs till around 5 or 6pm.
Students will learn the ins and outs of making true Neapolitan pizza in a wood burning oven. Other styles such as the classic 12″ round and Roman will be discussed and taught as well. Hands on practice is a key component to learning how to make pizza and students learn in a real world practical environment while on the line with our trained pizzaioli in our restaurant in San Francisco. How to make great dough is the foundation of pizza and learning the science and chemistry, as well as how to troubleshoot problems, is a major subject we teach. Students walk away with the knowledge and confidence to return home and build upon what they have learned with us. Registration is now open so please contact us with any questions you may have.