Introductory Pizza class - June 26, 2026 from 7:00 PM to 10:30 PM
Description
Neapolitan pizza is one of the most appreciated and recognized Italian specialties worldwide. It is distinguished by its soft dough, with a well-aerated edge called the "cornicione." The dough preparation requires a long natural fermentation and a quick bake in a very high-temperature oven, which ensures a thin and flexible base with an airy, puffed edge.
Our recipe is designed to be easily reproduced at home, without the need for a professional oven!
Our course will teach you the traditional techniques to prepare this delicious pizza!
Important: don’t forget to bring a large container for your dough!
Where: at our shop in Lausanne, Rue de la Barre, 6
Agenda:
- Introduction to different types of pizza - 10 minutes
- Dough preparation with the Neapolitan method - 30 minutes
- Managing the rise and shaping the dough balls - 30 minutes
- Hand-stretching techniques for the dough - 20 minutes
- Topping and baking the pizza - 30 minutes
- Baking the pizza in a home oven and tasting - 20 minutes
- Closing and final questions - 10 minutes
What you need: nothing, just some willpower, energy to knead, and a container to take home the result of your efforts!
What you will learn: You will understand how to prepare authentic Neapolitan pizza at home: the right ingredient quantities, kneading and fermentation times, and baking techniques to achieve a perfect result.
What you will take home: Besides an irresistible urge to get hands-on, you will take home the result of your efforts—that is, the dough you made with us, ready to be baked the next day in your home oven.