Naples: Pizza Making Class & Appetizer with Chef Diploma

Summary

Make Neapolitan pizza from scratch in Naples with locals

You’ll knead real Neapolitan dough by hand in a lively kitchen in Naples, guided by a local chef who knows every trick. Taste fresh fior di latte and Vesuvius cherry tomatoes as an appetizer before crafting your own Margherita pizza. Enjoy laughs with fellow travelers over drinks and leave with your own chef’s diploma — plus maybe some flour still on your shirt.

What’s the experience like?

I didn’t expect the dough to feel so alive — soft but springy under my palms, a little sticky at first. We’d just slipped on our aprons when the chef (Antonio, who had flour on his sleeves and a grin that made you trust him) clapped his hands and said, “Now, Napoli style!” I tried to copy his motion kneading the dough, but mine looked more like a lumpy pillow than anything round. He winked and said it was “full of character.” The kitchen smelled like yeast and tomatoes even before we started — not sure if it was the oven or just Naples itself.

While we waited for the dough to rest (and honestly for my nerves to settle), they brought out fior di latte and these tiny cherry tomatoes from Vesuvius — so sweet I ate half before anyone noticed. There was homemade bread too, chewy with this olive oil that tasted green somehow. A couple from Madrid sat next to me; we swapped stories about bad pizza back home. Antonio told us about Margherita’s history — apparently UNESCO cares about pizza? I didn’t know that.

Making my own Margherita pizza felt both serious and silly — sauce everywhere, mozzarella sliding off my fingers. The oven was hotter than any summer day I’ve known. When it came out, the crust blistered just right (well, mostly). We all cheered for each other’s pizzas like kids at school. The beer helped. At the end they handed us diplomas with our names written in looping script — mine already smudged with tomato sauce because I couldn’t wait to eat. Walking out into the noise of Naples again, I kept thinking about how simple things can feel special when you do them together.

Step-by-step itinerary

Day 1 — Authentic Neapolitan pizza making class

• Receive tools and apron
• Knead the dough with chef
• Enjoy appetizer of local products
• Learn about pizza ingredients
• Prepare personal Margherita pizza
• Bake and eat your pizza
• Receive personalized diploma

Top questions

How long does the Naples pizza making class last?

The class lasts about two hours from start to finish.

Is there an English-speaking guide during the class?

Yes, explanations are available in English as well as Spanish, French, and Italian.

Are drinks included in the pizza making class?

You can choose between water, soft drinks, wine or beer during your meal.

What appetizers are served before making pizza?

You’ll taste fresh fior di latte cheese and bruschetta with cherry tomatoes and olive oil.

Can lactose intolerant guests make a dairy-free pizza?

Yes, you can choose Pizza Marinara instead of Margherita if you’re lactose intolerant.

Is there a diploma or certificate after the class?

Yes, you receive a personalized Pizza Chef Diploma at the end of your experience.

Are children allowed in the pizza making class?

Children under 18 must be accompanied by a parent or legal guardian; infants can join in strollers or prams.

Is public transportation nearby for getting to the class?

Yes, there are public transportation options close to the location.

What’s included

Your experience includes all dough tools and an apron (plus a chef’s hat if you want), an appetizer of fior di latte cheese and homemade bread with Vesuvius cherry tomatoes drizzled in olive oil, full instruction from a local chef in English or other languages as needed, your choice of drink (water, soft drink, wine or beer), eating your own freshly baked Margherita or Marinara pizza hot from the oven, free luggage deposit if needed, plus a personalized Pizza Chef Diploma to take home at the end.