Calzone, Neapolitan Pizza & Panzerotto

Join Master Instructor Peppe Miele of the Associazione Verace Pizza Napoletana (the organization that regulates true Neapolitan pizza) for this course on how to make the real Neapolitan pizza. 

Zoom attendees:

This is a 1-hour course, but the entire process will take 2 days, as you will need to let the dough rest for at least 8 hours. During the class, we will be showing you how to make the dough, as well as how to stretch and bake it. For those of you who want to make the dough in advance so you'll be ready to follow along with Peppe, we will be sending you a video ahead of time with instructions!

In person attendance:

This 2.5 hours experience will allow you to learn how to access this cooking class in person, at Verace Pizza Napoletana Cooking School in Los Angeles (El Segundo area). Master Peppe Miele will teach you how to make the real Neapolitan Pizza, in every shape and form: calzone, panzerotto, traditional, gluten free and more! Ingredients are included in the price of the class. You will also be gifted a basket of ingredients to make your own pizza at home, inclusive of: olive oil, Caputo Flour, truffle mushroom topping, ginger pear sauce topping, mozzarella, tomato sauce cans, and more.

During the class Master will be able to show you how to make the dough, as well as to stretch the pizza, and, finally, eat your own creation!

INGREDIENTS 

• 1 lb (454 grams) “00” flour, plus more for dusting
• 1 ¼ cups (295 ml) water
• ½ gram fresh yeast (or a pinch of active dry yeast)
• 2 teaspoons (11 grams) sea salt

KITCHEN TOOLS 

• 1 (14-oz) can whole peeled Italian tomatoes
• ½ teaspoon kosher salt
• 1 tablespoon olive oil (plus more for drizzling)
• 12 oz buffalo mozzarella or fresh cow’s milk mozzarella, cut into ½-inch chunks
• A small handful of basil leaves
• Other toppings of your choosing (such as thinly sliced cured meat)

ABOUT ASSOCIAZIONE VERACE PIZZA NAPOLETANA 

The Associazione Verace Pizza Napoletana is an international organization officially established on June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza. Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.

DISCLOSURES

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee, assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world.

In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent/guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).