Associazione Verace Pizza Napoletana — Attraction in Naples

I had planned the seminar at AVPN, called “Neapolitan Pizza Maker for a Day”. It’s a 4 hour course for novices, meaning that it is aimed mostly for visitors, rather than training actual pizza makers – the Organization has those too, but they are multi-day courses that cover a lot more material. What we did was learn a little of the history of pizza (originally the rich Romans would use a huge bread platter to serve meals, which they threw away afterwards to be picked by the poor – hence, pizza was first and foremost a food for the lower classes) before watching a master pizzaiolo going through all the stages of preparing a pizza dough, and afterwards we would make our own. The course then ends with pizza making in the organization’s fire wood oven after preparing all the ingredients ourselves and, naturally, eating our own creations. It was easily one of the best hands-on 4-hour cooking/baking seminars I have ever attended, and I would recommend it for everyone, even those visiting Naples for sightseeing.

In the end, we would pick one of two classics to bake ourselves, Margherita (fior di latte+tomato+basil, the three colors of the Italian flag) or Marinara (tomato+garlic+olive oil+oregano the first “vegan” pizza named after its target audience, seafarers of old, because the ingredients wouldn’t go bad during long sea voyages). After tasting both versions made by our instructor, I went for the Margherita, and while a moment’s hesitation in the oven made for a funny shape, it was by far better than any I had made in the past. The secret, and difference to conventional electric oven, home baked pizzas is the leavening procedure, and the ratios in flour, salt, yeast and water compared to what is usually found in recipe books. Even the ratios used by Neapolitans themselves vary, depending on the current weather and humidity (slightly more yeast, maybe less salt, etc.), and one can easily understand why local pizza makers rightly consider their craft less a science and more a true artform. Our instructor also told us about the importance of shocking and not overbaking the pie with high heat in a stone oven for a short time, and of course, how the protagonist in a pizza is the dough and not the ingredients. We could now spot a “bad” pizza by just seeing the overabundance of ingredients, that “mask” a bad recipe. As for the importance of the leavening process, he also prepared one pizza, where the dough had only one hour to rise, and the result was similar to a classic home-delivered pizza: a dry crust, and a heavy aftertaste, that when consumed would lead to a heavy bloating or...

I recently had the pleasure of attending the pizza training course, and I have to say, it was an amazing experience from start to finish! The instructors were incredibly professional, knowledgeable, and passionate about their craft, making the entire learning process not only engaging but also thoroughly enjoyable.

The hands-on training was top-notch, and every detail was covered with precision. From mastering dough preparation to learning the art of creating the perfect pizza, I felt supported and encouraged by the expert team throughout the course. Their professionalism and dedication were truly inspiring.

What stood out to me most was the amazing atmosphere – it was both fun and educational. The balance between theory and practice was perfectly executed, making it accessible to both beginners and more experienced participants. The amazing hospitality of the staff and the energy they brought to the training made it feel like more than just a class – it was a memorable experience.

I can't recommend this course enough! If you're looking to enhance your pizza-making skills in a professional yet warm and welcoming environment, this is the perfect opportunity.

Thank you to the entire team for an amazing and...

I have now attended both the 9-day basic course and the 7-day advanced course (Neapolitan Fried Foods, Gluten Free Pizza, and Sourdough Pizza).

Throughout my courses (in 2021 & 2025), I have worked with several of the instructors and interacted with many of the staff. They are exceptional. There are those who "do" and those who "teach"... but it is a rare thing to find people who are BOTH exceptional do-ers AND teachers - the AVPN has managed to put together a staff of these rare, teaching professionals AND to find ones who are a pure pleasure to learn from.

It's work. It isn't easy. It's hot. It's long days. AND it's worth every second and every penny.

These people know what they're doing. They're not just out to make money; they're committed to Neapolitan pizza and its traditions, and they're passionate about sharing what they know with their students and the world.

I cannot say enough good about them!

As a side note: If you can't commit to the full courses, check out their Pizzaiolo for a Day class. I had the pleasure of seeing the results one of the 1-day students was turning out the other day and they were...