Join us on a culinary journey to 18th century Naples as we learn about the birthplace of pizza, the craftsmanship of the pizzaio (the expert pizza-maker), and the unique geographical and environmental conditions that make the Campania region of Italy world-renown for its pizza. The class will cover the origin, culture and customs surrounding pizza-making (and eating!) in Italy. We will learn techniques for preparing Neapolitan-style dough, including flour types and high-temperature baking methods. Using the farm’s new bake oven, you’ll learn to load and bake off pizzas like a pro. We will demo how to make a tomato sauce that concentrates peak tomato flavor and we will discuss cheese selection and application of traditional pizza toppings. Learn about the ancient art of pizza making, with recipes you can prepare in a home kitchen. After class, we’ll enjoy a dinner of pizza and summer salad together in the community greenhouse. All levels welcome!

Instructor Anna Mays is a food anthropologist and baker who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in Italy.