Introduction to Pizza Course - October 30, 2026 from 19h00 - 22h30
Description
Neapolitan pizza is one of the most beloved 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 a light, puffy edge.
Our recipe is designed to be easily recreated at home, without needing a professional oven!
Our course will teach you the traditional techniques for preparing this delicious pizza!
Important: don't forget to bring a large container for your dough!
Where: at our store 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 putting the pizza in the oven - 30 minutes
- Baking the pizza in a home oven and tasting - 20 minutes
- Closing and final questions - 10 minutes
What you need: nothing, just a little determination, energy for kneading, 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 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 into the dough, you will take home the result of your efforts—in other words, the dough you made with us, ready to be baked the following day in your home oven.