In our Neapolitan Pizza Cooking Class, you will learn how to prepare the authentic dough, roll out the pizza with skill and choose the traditional toppings that make the Neapolitan pizza unique. Discover the original recipe of Limoncello di Sorrento, walk and collect vegetables from our garden 

Our renowned chef, Gnamseppe, an expert in creating delicacies, will be your guide during the Cooking Class. He brings extensive experience in Neapolitan cuisine.

The final tasting will be a delightful moment where you can savor the freshly prepared pizzas from the lesson, accompanied by carefully selected beverages for an authentic experience.

Absolutely! Our lesson is suitable for all experience levels, from beginners to experts. The chef will be happy to guide you step by step.

Certainly! We offer booking options for groups and special occasions. Contact us to customize your experience and make your Cooking Class even more memorable.

Come as you are! We provide everything you need for your pizza class in Sorrento. We recommend only comfortable clothes and closed shoes for your safety.

Our cooking experience in Sorrento lasts approximately 3-3:30 hours, an ideal time to learn, cook, and enjoy pizza together.

We customize the experience to fit your needs. Inform us of your dietary restrictions when you book your cooking class in Sorrento, and we will try to accommodate your requests. The experience cannot be guaranteed for those with celiac disease.

The focus is on classic Neapolitan pizza, but we will also discuss variations and techniques applicable to other pizza styles in our pizza course in Sorrento. Our cooking school idea is based on the pizza party concept.

Yes, each participant will receive a certificate of participation in our pizza cooking class in Sorrento, perfect for remembering your cooking experience, along with a kitchen apron and recipe book to recreate the magic of pizza wherever you want.

 Pizza as we know it today originated in Naples, Italy, and initially gained popularity among the city’s poor in the 18th century. At that time, flatbread was already common in many cultures, but Neapolitans were among the first to add tomatoes to the mix. Tomatoes, brought back to Europe from Peru by explorers, were initially feared as poisonous. However, they soon found favor with the mariners and tradesmen of Naples, who began using them as a topping on their flatbreads. This led to the creation of the “Pizza Marinara,” which was traditionally made without cheese and became a local staple for fishermen and travelers alike.
The pizza we know today took shape in 1889 when baker Raffaele Esposito crafted a special pizza in honor of Queen Margherita of Savoy. Esposito topped it with tomatoes, mozzarella, and basil—representing the colors of the Italian flag—and named it “Pizza Margherita.” This combination became a defining style that is now central to Neapolitan pizza, sparking a global love for this simple yet flavorful dish.

Neapolitan pizza’s distinctive quality is protected by the VPN, or Associazione Vera Pizza Napoletana. This organization regulates every aspect of making an authentic Neapolitan pizza, from ingredients and dough preparation to cooking methods. Although there are many Neapolitan-style pizzas around the world, only those meeting VPN standards can claim the “Neapolitan” title. To qualify, the dough must use either 0 or 00 flour, highly refined wheat flours that give the crust its unique texture. Only fresh brewer’s yeast is allowed as a rising agent. The dough is kneaded by hand or gently with a mechanical mixer, never rolled, but shaped by hand before adding toppings. Only specific ingredients are allowed: fresh basil, mozzarella or buffalo mozzarella, and raw San Marzano tomatoes.
The baking process is also crucial for authenticity. Neapolitan pizza must be baked at around 800°F for no more than 90 seconds in a wood-fired brick oven. This high-heat method, which requires great skill, produces the signature texture—crispy, airy crust with a soft center—that sets Neapolitan pizza apart. While traditional wood-fired ovens are common in Naples, they are rare outside of Italy, as they require special expertise to operate and maintain. Thus, the story of Neapolitan pizza is not only a tale of humble beginnings and cultural adaptation but also a testament to the enduring value of tradition in creating a culinary masterpiece.
As Neapolitan pizza gains global recognition, enterprising chefs around the world have embraced the craft, mastering the techniques required to replicate the dish’s authentic flavor and texture. Wood-fired brick ovens, long-associated with Neapolitan tradition, have become essential tools in many upscale kitchens, allowing chefs to serve pizzas that, while not VPN-certified, stay remarkably close to the original. Despite the challenges of sourcing ingredients like fresh yeast and San Marzano tomatoes, these chefs have established a new market niche, popularizing the crisp, thin-crusted pizzas baked in the traditional method. Creative variations and toppings are broadening the appeal, drawing in patrons seeking an artisan dining experience.
For home pizza enthusiasts, replicating Neapolitan pizza may require a bit of ingenuity. While building an 800-degree brick oven at home is rarely feasible, many outdoor ovens can reach temperatures sufficient to approximate the authentic bake. Key equipment includes a long-handled pizza peel, a sturdy surface for kneading and shaping dough, and a reliable recipe. The focus, however, should be on fresh ingredients, minimal kneading to avoid toughening the dough, and using a wood or natural charcoal-fueled oven to capture that smoky, crisp crust.
Using a wood-fueled oven requires a different technique than typical gas or convection ovens. Wood ovens produce uneven heat, with distinct hot spots that create the characteristic bubbles, char marks, and occasional undercooked sections unique to Neapolitan pizza. The art lies in understanding these variations—learning to identify the hottest zones, managing fuel to control heat, and developing the timing required for even cooking.
While these adjustments may seem daunting, wood-fired baking is steeped in tradition, and the Neapolitan pizza is a product of historical techniques that evolved through centuries of communal bread-baking. For those who want a true taste of Italy, a trip to Naples might be unmatched, but a close approximation can be achieved with dedication, quality ingredients, and a respect for form—making an artisanal slice attainable anywhere.
A pizza cooking class in Sorrento offers a fantastic opportunity to dive into the heart of Italian cuisine. In this hands-on experience, participants learn how to create authentic Italian pizzas from scratch, guided by expert chefs. Whether you're a beginner or an experienced cook, a pizza class in Sorrento provides valuable tips on selecting fresh ingredients, mastering dough preparation, and perfecting the art of sauce and topping combinations. The Sorrento pizza class often takes place in charming local kitchens, where you'll experience the rich culinary traditions of the region. By the end of the session, you'll not only enjoy your own delicious pizza but also gain the skills to recreate these mouthwatering dishes at home. It's a memorable and fun way to immerse yourself in the local culture while savoring some of the best pizza Italy has to offer.