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Learn how to make authentic Neapolitan pizza straight from the source — that would be the Associazione Verace Pizza Napoletana — broadcasting live from AVPN headquarters in Naples, Italy.
You will learn:
how to make authentic AVPN approved Neapolitan pizza dough
the Neapolitan slap
how to stretch, top, and cook to AVPN standards
During this interactive course, you’ll get straight to work learning to mix, stretch, top and cook pizza just like they do in Naples while being immersed in the art and cultural heritage of Neapolitan pizza makers.
The class is open to Ooni oven owners and future owners, alike. Expect to come out the other side of this Ooni pizza experience with a rich understanding of Neapolitan pizza making traditions like the iconic Neapolitan slap, individual instruction from pizzaiolo Peter Surace, and a participant certificate to flash around at your future pizza parties.
All classes are taught in English via Zoom.
Each day's class last for 2 hours.
This course will be provided by Ooni Limited and facilitated by AVPN.
2x salad bowl
container for proofing dough balls (pizza dough proofing box, Tupperware, or a baking sheet with a cloth or tea towel all work well)
thermometer for measuring room temperature
0.5 liter of water
1 cube fresh yeast (instant yeast works if fresh yeast isn’t available)
1kg ‘00’ flour (preferably a professional flour such as Caputo Pizzeria Flour)
400g peeled tomatoes
extra virgin olive oil
No. The main focus of the course will be dough making with less of an emphasis on cooking. The instructor will cook pizzas in the Ooni Karu 16 as part of the demonstration, but he will also provide instructions for cooking in a conventional oven.
Yes! Just update the quantity before you add to cart, and remember to share the email instructions that you receive with your friend.
For the best learning experience we advise that no more than 2 people share a screen