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UPCOMING CLASS SCHEDULES: No upcoming schedule |
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A brief history of Neapolitan pizza and what makes is unique.
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Dough preparation and fermentation; hydration
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Dough kneading, balling, and shaping
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Learn how to make classic Neapolitan Marinara, Margherita, and Pizza Soppressata
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Learn how to bake your pizza in wood- or gas-fired pizza ovens.
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Tips and equipment needed to convert your home oven into one which will mimic a professional pizza oven
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You'll learn proper oven management and temperature control to achieve that signature charred crust and perfectly melted toppings.
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Baking the pizza – peel skills, placing, cooking, and extracting the pie
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Full recipes, oven tips, and resource list to help you master the art Neapolitan pizza making
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Post class access to our pizza pros to answer any questions you have. Really, we’ll give you our number, feel free to reach out to us whenever you want to with any pizza questions you have.
Time: 3 hours
CANCELLATION AND REFUND POLICY
Our in person classes are not refundable however, one week prior to the event, you can give the tickets to someone else or reschedule for another date. No refunds, transfers, or rescheduling is allowed with 1 week of the class date.
- Intimate class size so you can ask plenty of questions.
Your details are protected and safe with us.
Frank Bosketti, a third generation Italian American from Boston and New York, has been cooking pizza, pasta, and everything Italian for his family and friends for the past 30 years. He learned pizza making in Italy and the US, competes in amateur pizza competitions, and is a certified pizza contest judge. He is also a personal chef and member of the US Personal Chef Association (USPCA).
Frank founded Fortissimo Pizza Ovens where he offers high quality backyard pizza ovens, imported Italian pizza ingredients, and fun, personalized instruction to help students learn the art of pizza making. He personally teaches pizza making with both live, online classes and in-person, in his own home (or backyard), or in student's homes (or backyards). Students can choose from a variety of pizza styles to learn how to make authentic Neapolitan, Roman, Sicilian (both Sicilian (Sfincione) and New York styles), New York, New Haven, and Detroit styles of pizza.
|
UPCOMING CLASS SCHEDULES: No upcoming schedule |
-
A brief history of Neapolitan pizza and what makes is unique.
-
Dough preparation and fermentation; hydration
-
Dough kneading, balling, and shaping
-
Learn how to make classic Neapolitan Marinara, Margherita, and Pizza Soppressata
-
Learn how to bake your pizza in wood- or gas-fired pizza ovens.
-
Tips and equipment needed to convert your home oven into one which will mimic a professional pizza oven
-
You'll learn proper oven management and temperature control to achieve that signature charred crust and perfectly melted toppings.
-
Baking the pizza – peel skills, placing, cooking, and extracting the pie
-
Full recipes, oven tips, and resource list to help you master the art Neapolitan pizza making
-
Post class access to our pizza pros to answer any questions you have. Really, we’ll give you our number, feel free to reach out to us whenever you want to with any pizza questions you have.
Time: 3 hours
CANCELLATION AND REFUND POLICY
Our in person classes are not refundable however, one week prior to the event, you can give the tickets to someone else or reschedule for another date. No refunds, transfers, or rescheduling is allowed with 1 week of the class date.
what customers have to say about this class
" Frank is a great teacher, very well prepared, excellent explanations with demonstrations followed by hands-on experience for students. Our ‘work stations’ were very well equipped. He is knowledgeable and very welcoming. Frank had written materials for us to take home including the recipe for the delicious Arancini he served. An amazing host. "– Cindy H.
"Interaction with Frank and guests and learning about dough and eating !" Wonderful setting. Great experience.– Paul S.
" The teacher, the atmosphere, and the food. "– Felicia B.
"The outdoor setup. Very organized, with materials and tools"
