Neapolitan Pizza Masterclass

Categories: Baking Classes, Short Term Courses

About the Course

Learn the true essence of Neapolitan pizza-making in this immersive hands-on workshop!
This class is designed for pizza lovers, home bakers, and aspiring pizzaiolos who want to master the Italian Biga method and create pizzeria-quality Neapolitan pizzas at home. You’ll gain in-depth knowledge of dough fermentation, hydration levels, gluten structure, and the science behind achieving the perfect airy, chewy, and charred crust.

Fee Structure

₹4,500.00

Duration

One Day 10AM – 4PM

🍕 Hands-On Menu:

Margherita – San Marzano tomato sauce, fresh mozzarella, basil, extra virgin olive oil.
Marinara – Tomato sauce, garlic, oregano, extra virgin olive oil (no cheese).
Verdure Rustica – Roasted bell peppers, zucchini, cherry tomatoes, basil pesto.
Quattro Formaggi – Mozzarella, gorgonzola, parmesan, ricotta.
Melanzana e Ricotta – Tomato sauce, grilled eggplant, ricotta, basil.
Pollo Piccante – Tomato sauce, mozzarella, spicy grilled chicken, red chilies
BBQ Chicken – Smoky BBQ sauce, mozzarella, grilled chicken, caramelized onions.
Tandoori Chicken – Spiced tandoori chicken, mozzarella, onions, mint yogurt drizzle.

Techniques

🔹 The Biga Method – Dough Fermentation & Flavor Development

Learn how to prepare and ferment a Biga pre-dough for better texture and depth of flavor.

🔹 Dough Kneading, Stretching & Shaping

Master gentle kneading and folding techniques to develop gluten without overworking the dough.
Learn hand-stretching methods to achieve the signature Neapolitan airy crust—no rolling pins!

🔹 Saucing, Toppings & Balance

Discover how to layer San Marzano tomato sauce, fresh cheeses, and toppings for authentic flavors.

🔹 High-Heat Baking & Crust Perfection

Learn to bake pizza at high temperatures for the perfect charred yet soft crust using home ovens or pizza stones.

₹4,500.00

Margherita – San Marzano tomato sauce, fresh mozzarella, basil, extra virgin olive oil.
Marinara – Tomato sauce, garlic, oregano, extra virgin olive oil (no cheese).
Verdure Rustica – Roasted bell peppers, zucchini, cherry tomatoes, basil pesto.
Quattro Formaggi – Mozzarella, gorgonzola, parmesan, ricotta.
Melanzana e Ricotta – Tomato sauce, grilled eggplant, ricotta, basil.
Pollo Piccante – Tomato sauce, mozzarella, spicy grilled chicken, red chilies
BBQ Chicken – Smoky BBQ sauce, mozzarella, grilled chicken, caramelized onions.
Tandoori Chicken – Spiced tandoori chicken, mozzarella, onions, mint yogurt drizzle.

Techniques

🔹 The Biga Method – Dough Fermentation & Flavor Development

Learn how to prepare and ferment a Biga pre-dough for better texture and depth of flavor.

🔹 Dough Kneading, Stretching & Shaping

Master gentle kneading and folding techniques to develop gluten without overworking the dough.
Learn hand-stretching methods to achieve the signature Neapolitan airy crust—no rolling pins!

🔹 Saucing, Toppings & Balance

Discover how to layer San Marzano tomato sauce, fresh cheeses, and toppings for authentic flavors.

🔹 High-Heat Baking & Crust Perfection

Learn to bake pizza at high temperatures for the perfect charred yet soft crust using home ovens or pizza stones.

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Is This Program for You?

Whether you are a passionate beginner, a home baker seeking advanced skills, or an entrepreneur looking to establish a career in the F&B sector, this course provides the perfect foundation. Join us to embark on a rewarding journey in the art of patisserie.