Roll Your Own at Oltre Pizzeria Democratica

Two and a half hours inside a working pizzeria on Via del Fiumicello, east of the historic centre and away from the streets where every other class happens. A native pizzaiolo teaches, in English, up to fifteen people at a time.

You work around a wooden table already laid out with toppings. The class follows a recipe properly: measure, mix, knead, and then let it rest, because the rest is where the dough becomes workable and no amount of extra kneading substitutes for it. You roll out your own base, spread homemade sauce, choose what goes on top, and slide it into the wood oven.

The pizzaiolo talks while you work, which is how most of what you learn arrives. Then you eat your pizza, with a starter beforehand and one drink included, a glass of wine, a beer or a soft drink.

Dessert and extra drinks are not included. Smart casual dress. Children are welcome with an adult. The kitchen cannot accommodate vegan or gluten-free diets.