Pizza making: Perfect pizza, Italian-style

Learn to make perfect Italian pizza in a traditional open-air wood-fired oven.

Every good Italian family has its own recipe for traditional pizza. From margherita to marinara, the hand-baked pizza is an everyday essential for Italians. Every Tuscan town has its own pizzeria, and the aroma of stone-baked pizza dough embodies the best flavours of classic Tuscan street food.

Naples is best known as the pizza capital of the world, a reference to the city’s first use of tomatoes on dough in the early 1800s. The very first true pizzeria, Antica Pizzeria Port'Alba, opened in Naples in 1830 and is still going strong! The margherita pizza was invented in Naples in 1889 when Italy's Queen Margherita visited what is now known as the Brandi pizzeria. The innovative pizzaiolo (pizza maker) on duty that day, Raffaele Esposito, decided to invent a new pizza with the colours of the newly founded Italian flag using red tomatoes, white cheese and green basil.

This traditional stone-baked pizza is still the most popular pizza in Italy today.

At the Borgo Cooking School’s pizza making classes, you are taught how to make the perfect dough base and add the freshest toppings from the garden’s daily harvest.

Your pizza maestro also teaches you methods to knead, roll and even theatrically flip your pizza dough to reach the perfect consistency, ready for cooking in the wood-burning pizza oven.