Why Pizza is so good in Italy?
Italian Neapolitan Pizza is known for thin, crispy crust topped with a layer of delicious pizza tomato sauce, cheese and assorted toppings. So is a perfect combination of ingredients: a delight for the senses. No fancy American toppings are allowed!!
Our pizza classes: the best pizza classes about the art of making pizza in the real Neapolitan Italian way
We are extremely proud to have been featured in a famous travel website as the best cooking school in Italy (click the link to see the full article HERE)
Send us an email and book now a Pizza Class!
SOME REASONS WHY YOU SHOULD TAKE A GOURMET PIZZA CLASS
• You'll learn how to make like a pizza maker "pizzaiolo";
• You'll make the perfect pizza dough (the importance of a good wheat flour rich of gluten, water, enzymatic-diastatic malt flour - and fresh yeast, of course): high hydration and slow fermentation;
• You'll roll out and stretch your pizza dough;
• You'll make the secrets to a great pizza sauce;
• You'll have some ideas for traditional authentic Italian pizza toppings;
• You'll learn why Italian Neapolitan Pizza is so different;
Join us for a hands on Pizza Making Experience Workshop (2 hours) at Mama Isa's Cooking School in Venice Italy.
MENU PIZZAS - Chef Isa’s gourmet pizzas.
•Pizza MARGHERITA BURRATA
(pizza sauce from scratch, fior di latte Mozzarella, Sicilian oregano, and on the top before serving BURRATA CHEESE DOP, basil, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•MARINARA
(pizza sauce from scratch, Sicilian oregano, and on the top before serving Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•DIAVOLA
(pizza sauce from scratch, fior di latte Mozzarella, evoo, salame piccante IGP from Napoli Naples – not pepperoni salami, Parmigiano Reggiano dop cheese, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•REGINA
(pizza sauce from scratch, fior di latte Mozzarella, evoo, before serving Arugula-rocket, cherry tomatoes, Parmigiano, and Balsamic vinegard of Modena IGP, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•GORGONZOLA e SPECK
(pizza sauce from scratch, fior di latte Mozzarella, evoo, gorgonzola dolce DOP, Speck dell'Alto Adige IGP, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•NAPOLI
(pizza sauce from scratch, fior di latte Mozzarella, anchovies in evoo from Sicily, capers from Pantelleria island, Sicilian oregano, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•PORCINI
(pizza sauce from scratch, fior di latte Mozzarella, dried porcini mushrooms (sauteed with evoo, salt garlic, and parsley, garlic, fresh parsley) Parmigiano Reggiano dop cheese, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•CAPRICCIOSA
(pizza sauce from scratch, fior di latte Mozzarella, Pecorino Romano DOP, basil, artichokes, mushrooms, black olives "olive taggiasche from Liguria", Prosciutto ParmaCotto Cooked Ham di Parma DOP)
•ELISA
(pizza sauce from scratch, fior di latte Mozzarella, Umbria DOP Extra Virgin Organic Olive Oil cold pressed, before serving PROSCIUTTO CRUDO di Parma DOP)
•PISTACCHIOSA
(Fior di latte Mozzarella, fresh rosmarine, before serving MORTADELLA DI BOLOGNA IGP, pistachios, Umbria DOP Extra Virgin Organic Olive Oil cold pressed, Sheep Milk Ricotta from Sardinia region)
•PUTTANESCA
(pizza sauce from scratch, Italian anchovies, black olives from Gaeta, Sicilian oregano and capers from Pantelleria, garlic, Umbria DOP Extra Virgin Organic Olive Oil cold pressed, basil, fresh parsley)
•CALABRA
(pizza sauce from scratch, Fior di latte Mozzarella, Nduja - a spicy, spreadable pork sausage from Calabria region, and with or without capers and olives, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•STRACCIATELLA
(fior di latte Mozzarella, Stracciatella cheese - a traditional Italian cheese made from pulled mozzarella curds mixed with fresh cream -, and Peeled San Marzano DOP Tomatoes, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•MARITTIMA
(pizza sauce from scratch, fior di latte Mozzarella, Tuna in extra virgin olive oil, red onion DOP drom Calabria region, oregano from Sicily region, Umbria DOP Extra Virgin Organic Olive Oil cold pressed, lemon zest)
•GRICIA - GUANCIALE E PECORINO
(Fior di latte Mozzarella, Pecorino Romano DOP, Guanciale - an Italian cured meat product prepared from pork jowl or cheeks, its name is derived from 'guancia', the Italian word for 'cheek', onion, black pepper freshly ground, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•PESTO
(Fior di latte Mozzarella, BASIL pesto DOP, cheery tomatoes, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•CARBONARA
(Fior di latte Mozzarella, Pecorino Romano DOP, Guanciale or cured Pancetta Affumicata (not bacon!), organic egg, black pepper freshly ground)
•CACIO E PEPE
(Fior di latte Mozzarella, Pecorino Romano DOP, black pepper freshly ground)
•SPINACH AND STRACCHINO
cooked Spinach, Mozzarella, Stracchino cheese, Umbria DOP Extra Virgin Organic Olive Oil cold pressed, and before serving Parmigiano reggiano and nutmeg, freshly grated
•MARINARA
just lots of pizza sauce from scratch, and Umbria DOP Extra Virgin Organic Olive Oil cold pressed
•SALSICCE E BROCCOLI
(Fior di latte Mozzarella, cooked broccoli, pork sausage without fennel seeds, Romano DOP, black pepper freshly ground, and Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•POMODORI SECCHI
(Fior di latte Mozzarella, sundried tomatoes,, black pepper freshly ground, Umbria DOP Extra Virgin Organic Olive Oil cold pressed)
•QUATTRO FORMAGGI
(fior di latte mozzarella, gorgonzola dolce DOP cheese, Asiago cheese DOP, (before serving Pecorino Romano DOP cheese and Parmigiano Reggiano DOP cheese)
•VEGETARIANA
(pizza sauce from scratch, grilled zucchini, grilled eggplant, grilled bel pepper, fiordilatte mozzarella, Umbria DOP Extra Virgin Olive Oil cold pressed)
GOURMET PIZZA CLASS DESCRIPTION
• The 2 hours hands-on (not a demonstration) gourmet pizza class covers traditional recipes of authentic gourmet pizzas (Pizza contemporanea - Contemporary Pizza: characterised by its long-rising and light pizza dough, high crust called in Italy 'cornicione', the use of stone-ground flour and 7-grain flour and the choice of good ingredients;
• All the Ingredients are Farm to Table;
• We love the Italian Diet;
• A pizza class instructor and chef (speaking English fluently) and assistant
• Pizza Recipes in English;
• Taught in English;
• Every gourmet pizza class is super fun and instructive;
• Focused on perfecting the real pizza (from scratch, of course) and learn how to make the perfect pizza sauce, and to find the different toppings.
A contemporary pizza - pizza contemporanea - gourmet pizza is made with a highly hydrated dough made of wheat flours with a high protein content (13%), which allows up to 75% greater absorption of water.
The class is completely hands-on and the menu will be adapted on your tastes!
Location: Veneto region - Venice area - Italy
How to get in touch with Mama Isa's Cooking School?
Whether you want to enquire about our cooking classes, have special dietary needs, want to organize something special or anything else, please just contact us and we will get back to you within 24 hours.
SEND US AN EMAIL for cooking class inquiries, questions, informations, suggestions or collabs!
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to send us an email: isacookinpadua [at] gmail.com
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or CALL US BY PHONE with WHATSAPP +39 351 576 74 93
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