Introduction to Pizza Course - October 2, 2026 from 19h00 - 22h30
Description
Neapolitan pizza is one of the most popular and renowned Italian specialties worldwide. It is distinguished by its soft dough, with a well-aerated edge called the “cornicione.” Preparing the dough requires a long natural fermentation and quick baking in a very high-temperature oven, ensuring a thin, supple base with an airy, puffy edge.
Our recipe is designed to be easily recreated at home, without needing a professional oven!
Our course will teach you traditional techniques for preparing 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 the different types of pizza - 10 minutes
- Preparing the dough using 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 domestic oven and tasting - 20 minutes
- Closing remarks and final questions - 10 minutes
What you need: nothing, just a little determination, energy for kneading, and a container to take home the results of your efforts!
What you will learn: You will understand how to prepare authentic Neapolitan pizza at home: the right quantities of ingredients, kneading and fermentation times, and baking techniques to achieve a perfect result.
What you will take home: In addition to an irresistible urge to get your hands in the dough, you will take home the results of your efforts—that is, the dough you made with us, ready to be baked the next day in your home oven.