Neapolitan DOC Pizza Class And Cooking in a Wood Oven at a Local's house

About this tour

Master the craft of authentic Neapolitan pizza in a local home kitchen near Como's centre. Over three hours, you'll learn the traditional DOC recipe from scratch, working with certified ingredients and a wood-fired oven fuelled entirely by beech wood. Bake multiple pizzas, then sit down to eat what you've made alongside quality Italian wine. This is hands-on cooking, not a spectator class.

Highlights

• Fire your own pizzas in a beech-wood-only oven
• Learn DOC-certified Neapolitan dough technique
• Cook three different varieties from dough to crust
• Wine pairing: Amarone, Barbera, or Chardonnay included
• Eat everything you've made during the session
• Five-minute walk from Como town centre

What to expect

You'll start by mixing and kneading dough using the strict DOC formula—no shortcuts, no variations. The host walks you through fermentation timing and stretching technique, then moves to topping and oven management. Because the oven runs on pure beech wood rather than mixed fuel, the heat and smoke character differ noticeably from typical restaurant results. You'll bake several pizzas across the three hours, learning to read the fire and rotate timing. Between batches, there's wine and water on hand. The final hour is eating—tasting the difference your technique made, paired with whatever was selected that evening.

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