Sun, Jun 13 | Find your time zone in the event details

Gluten Free Neapolitan Pizza

Hosted by Master Instructor Peppe Miele live from Verace Pizza Napoletana Americas. 60 minutes long.
Registration is Closed
Gluten Free Neapolitan Pizza

DATE & TIME

Jun 13, 10:00 AM PDT
Find your time zone in the event details

EVENT DETAILS

All the joys of pizza without the gluten! Join Master Instructor Peppe Miele of the Associazione Verace Pizza Napoletana (the organization that regulates true Neaoplitan pizza) for this course on how to make gluten-free pizzas that rival the traditional pies of Napoli. 

Please note: 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 4 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!

INGREDIENTS (serves 3-4)

We offer ingredients kit for this class, delivered to your home, inclusive of shipping and handling fees. Should you want to purchase your own ingredients, we recommend using this link for an easier grocery shopping experience.

INGREDIENTS LIST

  • 1 ¾ cups (400ml) water
  • 5 grams fresh yeast (or 5 grams of active dry yeast)
  • 25 grams extra virgin olive oil
  • 1 lb (454 grams) gluten free flour (such as Caputo brand)
  • 2 teaspoons (11 grams) sea salt
  • 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

KITCHEN TOOLS 

  • mixing bowls
  • kitchen scale
  • plastic wrap
  • baking tray
  • parchment paper
  • blender (if you don’t have a blender, buy a can of crushed tomatoes instead)

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).

TICKETS
Price
Quantity
Total
  • Cooking Class
    $39.50
    +$0.99 Service fee
    $39.50
    +$0.99 Service fee
    0
    $0
  • Recording
    $39.50
    +$0.99 Service fee
    $39.50
    +$0.99 Service fee
    0
    $0
Total$0

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