Course
Chef Stefano’s Neapolitan pizza course
The site explains why a dough succeeds or fails. The course will show you how: the hand techniques on video, complete step-by-step protocols and sheets to keep in your kitchen. It is being prepared; join the list to be told first and get the founders’ discount.
The course is coming. Be among the first.
Join the waiting list: you will get a 10 % founders’ discount on opening day, and my advice before anyone else.
What the site cannot teach you
An article can explain why dough should come out of kneading at 23–25 °C, or why a biga adds strength. It cannot show you the hand balling a dough ball, the movement that opens a disc without pushing the air out of the rim, or the moment to turn the pizza in the oven. That is where success is decided, and that is what the course will teach you.
Two courses
| Essentials | Master | |
|---|---|---|
| Who it is for | You are starting out, with a home oven or a small oven | You want to master Neapolitan pizza completely |
| Understanding dough | Yes | Yes |
| A direct Neapolitan, step by step | Yes | Yes |
| Hand techniques on video: kneading, balling, stretching, launching | Yes | Yes |
| Printable sheets | Yes | Yes |
| Contemporary 48 h, biga, poolish | No | Yes |
| Running wood, gas and electric ovens | No | Yes |
| Sauces, toppings and troubleshooting | No | Yes |
The planned programme
- Equipment and setting up.
- Understanding dough.
- A first direct Neapolitan.
- The hand techniques, filmed up close.
- Baking and reading your oven.
- The contemporary Neapolitan, 48 h.
- Biga.
- Poolish.
- Sauces and toppings.
- Troubleshooting: what your dough is trying to tell you.
- Getting organised: from kneading to the table.
Each module will include short videos, a sheet and a checklist. Modules 6 to 11 are part of the Master course.
Frequently asked questions
When does the course open?
It is being prepared. People on the waiting list will be told first, by e-mail, as soon as it opens.
How much will it cost?
Prices will be announced at opening. People on the waiting list will receive a founder code giving them 10 % off.
Do I need a pizza oven?
No. The Essentials course is also designed for a home oven and small outdoor ovens; the Master course adds how to run wood, gas and electric ovens.
Will my data be sold?
No. Your address is only used to send you my e-mails, and every e-mail includes an unsubscribe link.