Four hands-on classes in the city that wrote the rules of pizza: dough from scratch, a proper oven, tiramisu or gelato on the side, and in one case free-flowing wine over fresh pasta. From $36 to $69, every one ending with you eating what you made.
Four classes, from a $36 pasta session to the city's biggest pizza school ticket. 5,102 traveller reviews between them, and every one cancels free up to 24 hours out.
Short answer
A hands-on class in Naples runs $36 to $69 for two to three hours. The Official Pizza Making Class is the volume pick: 4.9 across 3,599 reviews, three hours, tiramisu included, diploma at the end. The seafront pizzeria class trades scale for a view, the pizza-and-gelato class adds the dessert nobody argues with, and the $36 pasta class swaps dough for fresh pasta with wine that keeps arriving. You eat everything you make, so treat any class as lunch or dinner.
True Neapolitan pizza is a regulated thing. The AVPN's official rulebook sets the numbers: a wood-fired oven at 430 to 480 degrees Celsius, a bake of 60 to 90 seconds, dough rested 8 to 24 hours, balls of 200 to 280 grams, a disc no wider than 35 centimeters with a swollen 1-to-2-centimeter cornicione. Roughly 600 pizzerias worldwide hold the certification; the rules were written in this city, and pizza-making here was inscribed by UNESCO in 2017.
A tourist class will not make you a pizzaiolo (the professional AVPN course runs nine days and about 1,800 euros). What it does is put your hands in real dough under someone who has made this exact pizza thousands of times, in the city where the margherita was invented. Two to three hours later you eat your own work with a drink, which is the correct final exam.
Prices are the current from-price on each live listing and move with your date and session time, so the listing is always the authority.
Most reviewed in this category
The biggest pizza class in Naples for a reason: three hours where you make the dough, build the pizza, bake it, then make tiramisu, with appetizers and a drink while you work and a diploma plus the recipes to take home. Hands-on from start to finish; you eat what you make.
Two hours in a pizzeria by the seafront: knead, sauce, top and bake your own Neapolitan pizza, put together a tiramisu, and drink wine while the oven does its part. Shorter and more intimate than the big class, with the Gulf outside the window.
Pizza first, then artisan gelato churned from scratch, with a certificate and the recipes at the end. The pairing nobody regrets. Sells out regularly, so this is the class to book earliest.
The class for people who already ate enough pizza: fresh pasta shaped by hand at a restaurant in the center, tiramisu after, and wine that keeps coming while you cook. Small, relaxed, and the skill you are most likely to actually repeat at home.
All four are hands-on, none is a demonstration. What changes is what you cook besides the headline dish, and where you stand while you cook it.
| Class | Length | You make | Included | From |
|---|---|---|---|---|
| Official Pizza Making Class | 3 hours | Pizza + tiramisu | Appetizers, drink, diploma, recipes | $43 |
| Pizza & Tiramisù by the Sea | 2 hours | Pizza + tiramisu | Wine, seafront pizzeria room | $69 |
| Pizza & Gelato Class | 2 to 3 hours | Pizza + gelato from scratch | Certificate, recipes | $46 |
| Pasta & Tiramisu with Wine | 2 to 3 hours | Fresh pasta + tiramisu | Free-flowing wine, restaurant setting | $36 |
| It replaces a meal | Every class ends with you eating what you made, plus appetizers or dessert around it. Book a lunch session and skip the restaurant, or an evening one and call it dinner. |
|---|---|
| Kids | Pizza classes are the most child-friendly bookings in the city: dough is a toy that becomes dinner. The listings welcome families; children knead alongside adults, and the diploma lands hardest with the under-tens. |
| Skill level | Zero assumed anywhere. The instructors run first-timers through stretch and bake daily; the AVPN-spec 60-to-90-second bake means the oven, not you, does the hard part. |
| Dietary needs | Vegetarian is trivial (the margherita is the curriculum). Gluten-free needs advance notice so the kitchen can separate dough and surfaces; say it at booking, not at the door. |
| Booking window | The pizza-and-gelato class carries a real sell-out warning on its own listing, and the official class's weekend sessions fill days ahead in high season. Free cancellation to 24 hours makes the early booking free to hold. |
Yes, in all four classes: your hands in the dough, your stretch, your toppings, your bake under supervision. These are participation classes, not demonstrations with a tasting at the end. The tiramisu and gelato courses are equally hands-on.
The Official Pizza Making Class handles families most smoothly: three hours structured around stations, appetizers arriving while dough rests, and a diploma ceremony that children take extremely seriously. The gelato pairing is the other obvious family pick.
The style is. Neapolitan pizza is its own regulated discipline: soft, wet-centered, blistered in a wood oven at 430 to 480 degrees in about a minute, per the AVPN specification written here. Classes elsewhere teach pizza; a class in Naples teaches the version UNESCO listed in 2017, in its home city.
Nothing precious: flour wins. Aprons are provided everywhere, sleeves roll up, and closed shoes beat sandals around ovens. Long hair tied back gets you to the dough faster.
The listings take group bookings directly and the restaurant-based classes absorb parties well; for a fully private session built around your group, ask via the listing's options or consider the private food tour as the alternative celebration format.
Worth a look when you want the whole canon fed to you across three hours of walking.
Worth a look for celebrations and groups that want the city to themselves.
The famous rooms, the 50 Top Pizza names, the queues and what a margherita costs.
Reading first: What to eat in this city, in full · Why the pizza here is different · How to eat it like a local
