Overview
Learn how to make authentic Italian pizza at home, using simple ingredients and techniques in partnership with iconic London pizzeria Pizza Pilgrims. You’ll make, stretch and shape your own traditional Neapolitan dough, create delicious toppings and learn the secrets to mastering the perfect crust and chewy pizza base using just a frying pan.
Once your pizza is cooked, you can dig in! Enjoy the pools of melted mozzarella, spicy ‘Nduja and satisfyingly chewy crust while sipping a glass of wine or a crisp Peroni with the rest of your class.
Following a pizza pilgrimage through Italy, brothers James and Thom founded the award-winning Soho pizzeria Pizza Pilgrims. The delicious smell wafting down Dean Street, the queues for a table and the rave reviews on Trip Advisor all show they’re doing something right!
Course Structure
This class will be taught by an executive chef from Pizza Pilgrims.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.
After your session, you will break to enjoy the food you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- Lunch of your own making or sharing platters prepared by the school, with wines or other refreshments
- We do the washing up
What to bring:
- Flat soled shoes
- Long trousers and a long-sleeved top are advisable
Allergies and dietary restrictions
We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.
