Corrado Scaglione
Discover the preparation techniques: the dough stretching, baking and garnishing of the Roman-style “on peel pizza”
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother
Peter Surace e Aurora Napolitano
Aprenda a hacer la masa de pizza napolitana en una clase magistral de 4 horas.
Enzo Esposito
Acquire theoretical and practical skill in the making and handling of authentic Neapolitan dough.
Peter Surace e Aurora Napolitano
Learn how to make the Neapolitan Pizza dough in a 4 hours masterclass.
Salvatore Santucci
Learn how acquire skills and starting from the "True" dough with 00 flour go to the use of other types of flour.
Maria Carmela Scola
Learn the processing techniques of gluten-free pizza dough
Salvatore De Rinaldi, Enzo Esposito
Learn how to prepare and create fried and battered products.
