My name is Giovanni, an italian baker and pizza chef and I will teach you the "Neapolitan technique": how to work the dough by hand and the importance of the ingredients.
We will talk about its chemistry, about the pizza's history, than you will be free to top your pizza with any ingredients available (expect pineapple 😅) and finally you will learn how to bake it in our wood fired oven.
Lunch will be served: an incredible 24-hours leavened pizza dough, before to continue to learn how to make an authentic "Italian Focaccia" and a delicious "Garlic bread".
You…
