What to Expect at a Naples Pizza Making Class

A Naples pizza making class runs for 2–3 hours, takes place in the historic city centre, and requires no cooking experience whatsoever. Here is exactly what to expect from arrival to the moment you eat your finished pizza.

Getting There

Most Naples pizza classes are held in the Centro Storico — the UNESCO-listed historic heart of the city, centred on Spaccanapoli and the area around Naples Cathedral. Your booking confirmation will include the exact address and meeting instructions.

The best approach is to walk: the historic centre is largely pedestrianised, and most class kitchens are within 10–15 minutes of major hotels and the central train station. Confirm the exact address and arrival time when you book — most classes start at a fixed hour and ask guests to arrive 5–10 minutes early.

The Class, Step by Step

Arrival and introduction (15 minutes): You’ll meet your chef — a trained Neapolitan pizzaiolo — and the other class participants. Group sizes are typically 6–15 people. Your chef will explain what you’re making and the history behind it. Expect a brief overview of why Neapolitan pizza is distinct: the flour type, the fermentation time, the temperature of the oven.

Dough making (45–60 minutes): This is the heart of the class. You’ll mix flour, water, salt, and yeast in the traditional proportions, then knead by hand. The technique matters — your chef will show you exactly how long to knead and what the dough should feel like when it’s ready. You’ll also learn the stretching method: Neapolitan pizza is never rolled with a pin. It’s pressed and stretched by hand to preserve the air bubbles in the dough.

Topping (15 minutes): Once your dough is shaped into a round, you’ll add the toppings. For a classic Margherita: crushed San Marzano tomatoes, torn fresh buffalo mozzarella (DOP), a little olive oil, and fresh basil. Simple ingredients that depend entirely on quality and technique.

Baking (under 5 minutes, including prep): Your chef will slide the pizza into the wood-fire oven using a long wooden peel. The oven runs at 430–480°C. Your pizza will bake in 60–90 seconds — much faster than any home oven. The chef rotates it once and pulls it out when the crust is leopard-spotted and the cheese is just bubbling.

Eating (30–45 minutes): You sit down and eat the pizza you made, usually with a glass of wine or a soft drink. Classes that include tiramisu making typically complete that course after eating — you’ll prepare the tiramisu and take it home, or eat it as dessert on the spot.

What to Wear

Dress casually. You will be handling dough and working near a hot oven, so avoid anything you’d be unhappy to flour or splash sauce on. Comfortable shoes are helpful — you’ll be standing for most of the class. Many kitchens provide aprons.

Dietary Restrictions

Most providers can accommodate vegetarians easily — a Margherita pizza is already vegetarian. Gluten-free dough is available on request at some providers; check when booking. Classes use buffalo mozzarella (dairy), so vegan options are limited. Advise the provider of any allergies at the time of booking, not on the day.

Cancellation

All classes listed on this site offer free cancellation up to 24 hours before the scheduled start. Book early to secure your preferred date and time — popular slots (late morning and early evening) fill up several days in advance, especially in summer.

Ready to Book?

The Naples pizza making class — dough from scratch, wood-fire oven, pizza and tiramisu — is rated 4.9/5 by 1,000+ guests. Classes from €20. Free cancellation.