Hands-on pizza making with a local chef. €50-80/person, 2.5-3 hours, and you eat everything you make.
Plan your Italy trip →Rome has two pizza traditions: pizza tonda (round, thin, crispy — the Roman pizzeria style) and pizza al taglio (rectangular, thick, sold by weight — the street food style). Classes teach one or both. Roman dough uses olive oil (Naples doesn't) and ferments longer, creating a crunchier, lighter base. The class covers dough-making, stretching to that impossible Roman thinness, topping, and oven technique.
Roman pizza is a knife-and-fork affair — thin enough to see through in the center, impossibly crispy, no puffy cornicione. The focus is on the crunch, not the chew. Meanwhile, pizza al taglio (Bonci-style) is its own art — thick, airy, crispy-bottomed, with creative toppings. Both are covered in good Roman classes.
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