Pizza Dough Masterclass

About this class

Learn to make Neapolitan-style pizza dough from scratch, including the correct flour type, hydration target, yeast amount, fermentation time, and how to ball and stretch the dough without tearing it. The chef explains the difference between same-day and cold-fermented dough and why the longer ferment produces better flavor and handling characteristics. You make two pizzas during the session and eat them at the table with the rest of the class.