Private Neapolitan Pizza Lesson to learn how to make your own authentic Neapolitan Pizza with your very own pizza maker.
During your holidays in Positano, experience a practical lesson in a panoramic farmhouse on the hills of Positano where your qualified pizza maker will share with you the secrets for a perfect Neapolitan pizza dough.
You can book your hands-on pizza experience in the morning or afternoon.
With your personal driver, from your hotel or private rent villa in Positano, you will reach a scenic farmhouse in the hills of the Positano coast where you will take an exciting pizza-making lesson and learn how to make the real Neapolitan Pizza.
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When you meet your personal English-speaking pizza maker, put on your hat and apron and you're ready to begin to make pizzas in your hands-on lesson.
Pizza Margherita is a delicacy native to the Neapolitan area and its origins date back to 1889 when Queen Margherita of Savoy visited Naples.
In Naples, the pizza maker Raffaele Esposito served the queen a pizza that recalled the colors of the Italian flag: tomato red, mozzarella white and basil green.
The queen was enthusiastic about it and the pizza maker called his creation Pizza Margherita.
The ingredients of the Margherita pizza are very simple: flour, yeast, water, peeled tomatoes, mozzarella, salt, extra virgin olive oil and basil leaves which help to give the pizza the typical Mediterranean aroma.
But if the ingredients are simple, making a real Neapolitan pizza is more complicated. In your pizza making course, your pizza maker will show you the secrets and techniques for preparing the dough for true Neapolitan pizza and how to cook it at the ideal temperature in a wood-burning oven.
There are various styles of Neapolitan pizza in addition to the Margherita pizza, the most common are:
Pizza Marinara made with tomatoes, garlic, oregano, anchovies and extra virgin olive oil, it seems very simple but the right combination of ingredients is important;
The Quattro Formaggi (four cheeses) Pizza with the topping is made with four different types of cheese. The most used cheeses are mozzarella, parmigiano, fontina, creamy gorgonzola and more.
With the assistance of your pizza chef you will prepare different types of pizza with various toppings.
Your private Neapolitan pizza class will be followed by a tasty meal. You will eat the various pizzas fruit of your efforts, a wide selection of local appetizers based on vegetables and local cheeses, a typical local dessert and last but not least a tasting of homemade Limoncello. Mineral water and local wines included.
The experience will conclude with the return to Positano with your private driver.
HIGHLIGHTS:
• Private roundtrip transportation from and to your hotel in Positano.
• Morning or afternoon hands-on pizza experience with personal chef
• Learn the secrets how to make an amazing pizza dough
• Appreciate your pizzas accompanied by appetizers, vegetable, dessert
DETAILS
Duration:
4 hours (approx.)
Departure Time:
Morning - for pizza class with lunch
or
Afternoon - for pizza class with dinner
Pick up and drop off point:
At the lobby of your hotel or private rent villa in Positano
Price will include:
- Private roundtrip transportation with Private Mercedes vehicle and Professional English speaking driver.
- Private Neapolitan Pizza cooking class
- Tasty Pizza meal with beverage
Exclusions:
Gratuities (optional)
Important:
Please advise us of any food allergies
Notes:
More of 6 persons rates on request.
F.A.Q.
- How is Neapolitan pizza different from other pizza?
Neapolitan pizza, or pizza Napoletana, is renowned worldwide for its distinctive characteristics and centuries-old tradition. Here's how Neapolitan pizza differs from other types of pizza:
1. Authenticity: Neapolitan pizza is deeply rooted in tradition and must adhere to strict guidelines outlined by the Associazione Verace Pizza Napoletana (AVPN) to be considered authentic. These guidelines dictate everything from the dough's ingredients and preparation to the pizza's cooking method and toppings.
2. Dough: Neapolitan pizza dough is made from just four basic ingredients: flour (typically highly refined Italian "00" flour), water, salt, and yeast. It is hand-kneaded and left to ferment for a minimum of 8 to 24 hours, resulting in a soft, elastic, and slightly chewy crust.
3. Shape and Size: Neapolitan pizza is traditionally round with a raised edge, or cornicione, and a thin center. It is typically smaller in size, usually around 11 to 12 inches (28 to 30 centimeters) in diameter, to ensure even cooking in the high-temperature wood-fired ovens.
4. Toppings: Authentic Neapolitan pizza is minimalist in its toppings, focusing on quality over quantity. The classic Neapolitan pizza, Pizza Margherita, is topped with San Marzano tomatoes, fresh mozzarella cheese (usually Fior di Latte or buffalo mozzarella), fresh basil leaves, extra-virgin olive oil, and a pinch of salt. Other traditional toppings may include marinara sauce (tomato, garlic, oregano, and olive oil) or variations with anchovies, capers, or olives.
5. Cooking Method: Neapolitan pizza is cooked in a wood-fired brick oven at very high temperatures, typically around 430-480°C (800-900°F). The pizza cooks quickly, usually in just 60-90 seconds, resulting in a blistered and charred crust with a soft and tender interior.
6. Certification: Authentic Neapolitan pizzerias may display the AVPN certification, indicating that they adhere to the association's strict standards for ingredients, preparation, and cooking methods.
Overall, Neapolitan pizza stands out for its simplicity, quality ingredients, and adherence to tradition, making it a beloved culinary icon not only in Naples but around the world. Its unique characteristics set it apart from other styles of pizza and contribute to its enduring popularity among pizza aficionados.