Neapolitan Pizza Class: Authentic Culinary Journey

Join a private pizza class in Naples, master Neapolitan dough, and savor your creation with a drink. Get a diploma too!

Duration: 2 hours
Cancellation: 24 hours
Highlights
  • Via delle Zite, 30 - This private pizza class offers a remarkable journey that will engage your senses and transport you to the core of Neapolitan culinary tradition. Enjoy a two-hour experience with a skilled chef who will guide you through the process of making pizza, sharing the secrets of crafting an authentic Neapolitan dough.
    Upon receiving…
What's Included
  • San Marzano tomatoes preparation
  • Free Luggage Deposit
  • Stretch your pizza dough
  • Neapolitan Appetizer
  • Ingredients and Utensils
  • Private Chef
  • Margherita or Marinara Pizza and Drink
  • Eat the pizza you make
  • Make the dough
  • Apron
  • Chef’s hat
  • Diploma
What's Not Included
  • Pickup & Drop off
Meal Options
  • Starter - Appetizers made of typical Neapolitan products (Tasting of fresh fior di latte and bruschetta with cherry tomatoes, olive oil)
  • Your own pizza - You can choose between Pizza Margherita and Pizza Marinara (if you are lactose intolerant)
Additional Information

This pizza class offers a distinctive journey into the essence of Neapolitan culinary heritage. Under the guidance of local chefs, participants have the opportunity to craft an authentic Margherita pizza using traditional Neapolitan recipes and genuine ingredients such as San Marzano tomatoes and buffalo mozzarella. Beyond learning the art of…

Location
Via delle Zite, 30
Via delle Zite
Five minutes walk from the STAZIONE DUOMO subway station. The NaplesBay Cooking Lab is located in Via delle Zite, 30 - Naples, in the heart of ancient historic center of Naples, a UNESCO World Heritage Site.
Cancellation Policy

For a full refund, cancel at least 24 hours before the scheduled departure time.

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From $81
up to 15 guests
1 - Adult
Cancellation: Free cancellation up to 24 hours before the start of your experience (local time).