Neapolitan Pizza Masterclass: Learn the Art of the True Napoletana

• Understanding '00' flour (Caputo vs King Arthur)
• Fresh yeast vs dry yeast
• Water %, hydration tips, and room vs cold fermentation
• Ice-cube method for slowing fermentation
• Dough mixing, kneading by hand, and bulk fermentation
• Dough balling techniques (24-hour proof)

• San Marzano tomatoes: what makes them special
• Raw tomato sauce technique (no cooking)
• Fresh mozzarella: Fior di Latte vs Bufala
• Basil, olive oil, and the essence of minimalism

• Mastering hand-stretch (no rolling pin!)
• Building your Margherita or custom pie
• Applying ingredients the traditional way
• Using the right amount of toppings for high-temp ovens

• Using a Neapolitan-style dome oven or deck oven simulation
• Bake time: 60–90 seconds
• Managing heat zones, turning the pie, blistering the crust
• Understanding leoparding and oven spring

• Enjoy your pizza with the group
• Discuss dough fermentation at home
• Take home your own proofed dough ball and recipe packet

Info: Time Activity
11:00 – 11:20 AM Welcome & Neapolitan Pizza Origins
- Meet the chef
- Intro to flour, yeast, hydration, and fermentation styles
11:20 – 12:00 PM Hands-On Dough Making
- Kneading by hand
- Ice cube method & gluten structure
- Dough balling practice
12:00 – 12:30 PM Sauce & Cheese Breakdown
- Raw San Marzano sauce technique
- Cheese talk: Fior di Latte vs Bufala
- Topping approach
12:30 – 1:15 PM Stretch, Top & Bake Your Pizza
- Classic hand-stretch technique
- Build your own pie
- Bake in Neapolitan dome or deck oven
1:15 – 1:45 PM Tasting Session & Q&A
- Enjoy your pizza
- Flavor critique & feedback
- Chef shares advanced fermentation tips
1:45 – 2:00 PM Wrap-Up & Take-Home
- Receive your proofed dough ball
- Recipe packet + pizza resource list
- Photos, hugs, and goodbyes!

Host or Publisher Chefsed