Description
Master the one skill that separates good pizza from unforgettable pizza: the dough.
Join Chef Gianluca Palazzo, a Naples-trained pizzaiolo, for an intensive 4-hour hands-on class dedicated entirely to the art of authentic Neapolitan pizza dough. This isn't a "watch and eat" class — you'll knead, stretch, shape, and bake your own dough from start to finish, learning the techniques passed down through generations of Neapolitan pizzerias.
You'll learn:
The science behind true Neapolitan dough — flour selection, hydration ratios, and fermentation
Hand-kneading and shaping techniques used in Naples' historic pizzerias
Long fermentation methods for that signature light, airy, blistered crust
How to stretch dough by hand without a rolling pin (the real Neapolitan way)
Baking techniques to replicate wood-fired results at home or with a home oven
By the end of the class, you'll leave with your own hand-shaped pizzas fresh from the oven, a written recipe and technique guide to take home, and the confidence to make authentic Neapolitan dough anytime.
Details:
📅 Saturday, August 29, 2026
⏱️ 4 hours
👥 Limited to 20 participants
👨🍳 Instructor: Chef Gianluca Palazzo
Date & Time
Sat, Aug 29, 2026 10:00 a.m. - 2:00 p.m.
Venue Details
350 Louvain
350 Rue de Louvain O #500Montréal, Quebec H2N 2E8
