Neapolitan Pizza Class

Small-Group Professional Training

Our 5-day Neapolitan Pizza Class combines intensive, very small-group training with daily hands-on practice in a real working pizzeria, preparing you for a career as a professional pizzaiolo.

Professional Small-Group Pizza Class

Professional Neapolitan Pizza Training in Small Groups

This Neapolitan Pizza Class is designed for those who want to build professional pizza-making skills through focused, very small-group training, offering a more accessible alternative to one-to-one instruction without compromising quality.

You will train in a real professional environment, developing practical skills in contemporary Neapolitan pizza, including dough preparation, fermentation management, stretching, baking, and production workflow, through structured hands-on practice.

Unlike large pizza schools, our very small-group approach (maximum 3 participants) provides more individual feedback, more practice time, and faster skill development, helping you build the confidence and practical experience to work in a professional pizzeria.
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Course Details

Course Overview

Duration: 5 days
Training: 35 hours (7 hours per day)
Format: Small-group training
Group size: Maximum 3 participants
Price: €1.590
Style: Contemporary Neapolitan pizza
Available in: Catania – London – Berlin

This Neapolitan Pizza Class is scheduled based on demand to keep group sizes very small and ensure high-quality training.

Learning results

What You Will Be Able to Do

By the end of this Neapolitan Pizza Class, you will be able to:

Prepare and manage contemporary Neapolitan pizza dough
Understand fermentation, hydration, and temperature control
Open and stretch pizza dough by hand with confidence
Manage toppings, baking, and service workflow
Use professional ovens safely and efficiently
Produce 10–15 pizzas per hour with consistency
Develop the skills to work in a professional pizzeria

Training Breakdown

Course Structure

The Neapolitan Pizza Class combines essential theory with intensive hands-on practice, helping you build real, job-ready skills in contemporary Neapolitan pizza production.

THEORY (approx. 20%)

Pizza flour types and specifications
Dough structure and fermentation processes
Hydration, temperatures, and fermentation control
Pizza ingredients and their functions
Pizza oven types, professional equipment, and baking principles
Professional hygiene and kitchen workflow basics

PRACTICE (approx. 80%)

Dough preparation and mixing
Dough management and preservation
Dough temperature, hydration adjustment, and fermentation control
Dough balling and portioning
Hand-stretching techniques
Pizza sauce preparation and toppings management
Oven management and baking execution
Contemporary Neapolitan pizza production
Continuous instructor feedback and final performance review
Preparation of focaccia, calzone, and related Italian pizza products

WHAT'S INCLUDED

Structured documentation, dough & sauce recipes, procedures, and training materials
Training uniform (T-shirt, apron, and bandana)
Certificate awarded upon successful course completion

How You Will Train

Very Small Group, Real Practice

This Neapolitan Pizza Class is highly practical and designed to give each student daily hands-on practice in a real working environment.

You will work directly with the dough, practice stretching, baking, and oven management,
and receive continuous professional feedback throughout the course. The goal is to help
you build confidence, consistency, and real production awareness.

The very small-group format (maximum 3 participants) provides more individual guidance, more practice time, and faster skill development.

Additional Value Included

Professional Pizza Certification

Receive a professional certification upon completion of your training, backed by the expertise of a World Pizza Champion and recognized within the industry. It adds immediate credibility to your business and helps build trust with your customers from day one.

Ongoing Industry Insights & Updates

Stay up to date with practical insights on ingredients, equipment, and evolving pizza trends, helping your business remain competitive over time.

HQHD — High Quality & Healthy Digestion

A structured approach to ingredient selection, dough management, and process control designed to ensure consistent product quality, high digestibility, and long-term operational performance.

Depending on your concept and positioning, this may also include guidance on product development, recipe variations, and personalized flour blends developed exclusively for your business.

Booking Terms

Start your training on the right foundation before making a serious investment.

A 30% deposit is required to secure your booking
The remaining balance is due at the beginning of the course
Dates are subject to availability

Travel and accommodation are not included. However, we can recommend suitable options near your training location.

Training Locations

Courses are available in:

Catania
London
Berlin

Other formats (Pizza al Taglio and Pinsa Romana) are available only in selected locations, depending on availability.

Real Students Reviews

What Our Pizza Students Say

From aspiring pizzaioli to future pizza professionals, students join our pizza classes from around the world to build practical skills for professional pizzeria work.

Erfan Zelandian

Germany

As someone cooking pizza for the first time—actually, even the first time I touched the dough—I never thought I could learn everything in five days. But because of the professional teaching of Chef Francesco, I did. I thought this process would need at least three months, but it felt like a miracle.

James Mwangi

United Kingdom

Before joining Francesco’s pizza class, I had never touched pizza dough in my life. In just a few days, I learned techniques I never imagined I could master. The course was well-structured, hands-on, and full of useful tips. Now I feel confident to start working in a professional kitchen. It was a fantastic experience!

Javier Morales

Spain

The pizza class exceeded all my expectations. I joined with the goal of adding pizza-making to my culinary skills, and Francesco’s way of teaching made everything easy to follow. The small group setting helped me get personal guidance and practice a lot. I left the course feeling inspired and ready to take the next step in my career.

Read Google Reviews

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Faqs

Frequently Asked Questions

Get clear answers before booking your training and understand exactly what to expect from the course.

Is this pizza class suitable for beginners?

Yes. This Contemporary Neapolitan Pizza Class is designed for complete beginners, aspiring pizzaioli, and anyone who wants to build solid practical pizza-making skills. The very small-group format ensures direct instructor guidance and intensive hands-on practice throughout the course.

What level will I reach after the course?

By the end of the course, most students are able to produce 10–15 pizzas per hour while following a professional workflow. Your final level will depend on your commitment and practice, but the maximum 3-participant format allows us to provide the intensive training needed to reach this standard..

How do I request course availability?

Simply contact us via WhatsApp or the contact form with your preferred location and dates.

We will confirm availability, discuss your training goals, recommend the most suitable training plan, and organize the best schedule for you.

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Ready to Start?

Reserve Your Place in the Next Neapolitan Pizza Class

Join our very small-group Neapolitan Pizza Class designed to help you build professional pizza-making skills through intensive hands-on training.

Each class is limited to a maximum of 3 participants to ensure direct instructor guidance, more practice time, and faster skill development.

Contact us to check current availability and reserve your place in the next Contemporary Neapolitan Pizza Class.