Ten at the Bench, One Wood Oven, Two Hours

A semi-private class, capped at ten people, inside a working pizzeria on Via del Fiumicello a Loreto, east of the historic centre and reachable by public transport.

The cap is the point. Ten hands-on places means the chef can stand behind each of them while the dough is being opened, which is the part that goes wrong and the part a class of twenty-five cannot supervise properly. You knead and shape, make the sauce yourself, choose your toppings, and put the pizza into the wood-burning oven, where a Neapolitan base cooks in well under two minutes at the temperature those ovens run.

The chef talks through the tricks while you work: how much flour is too much, why the rim is never touched, what the oven floor does that a domestic oven cannot.

Afterwards you sit down with a starter, your own pizza, and one drink, a small beer, a glass of wine or a soft drink. Extra drinks and anything not on the list cost more.

Taught in English. Vegan, gluten-free and dairy-free diets cannot be accommodated.