The most comprehensive course available to fully understand the world of Neapolitan pizza in all its aspects. Through the book, videos, and one-to-one consultation with the Master Tutor, you will learn how to create the traditional, modern, and contemporary Neapolitan pizzas using both direct and indirect processes, at room temperature or controlled temperature. This course is essential for any pizza enthusiast or professional in the field.

The Classic Italian Pizza is considered the "queen" of take-out pizzas and it differs from Neapolitan pizza for its pronounced crispiness and longer cooking time. The dough can be made with white or wholemeal flours, with or without fats. This great flexibility and the crispy and crunchy texture make it the most popular type of pizza both in Italy and worldwide.