You (yes, you!) can make perfect, pillowy, fresh pizzas at home. All you need is a teacher, and who better than World Pizza Champion Tony Gemignani? Join him as he teaches you everything you need to know!
Learn how to mix Neapolitan dough from Caputo Blue flour, Tiga starter, water, dried yeast and salt. Understand starter types, when to use of sugar and salt, hydration and proofing.
Watch the technique used to stretch a pizza without deflating the dough, and master the legendary Neapolitan slap.
See how to load your pizza onto a peel and the method to launch it into your pre-heated Ooni pizza oven, turn it and retrieve it when done.
Understand the impact of proofing time on digestibility and watch how to make a Marinara pizza with San Marzano tomatoes, garlic, dried oregano and olive oil.
Tony is a 13-time World Pizza Champion, restauranteur, author and master instructor at the International School of Pizza. He is also the owner and executive chef of acclaimed restaurants across the United States. His best-selling book, The Pizza Bible, is recognised as the utmost guide for all budding pizzaioli!
Tony's masterclass is available to subscribers of the Ooni Pizza Ovens Newsletter. To get your access code, all you need to do is subscribe below, and look for the code that will arrive in your inbox. Our newsletter is packed with original pizza and flame-cooked recipes, promotions, news and other pizza-making tips and tools.
From wood-fired flavour to gas-powered consistency - whether 12" or 16" pizzas - our range of portable pizza ovens offer you the oven you want for the back garden or beyond.