Neapolitan by birth and trained as a baker, Mariella Bliss teaches the essential foundations of truly good Italian pizza.

At  this focused, hands-on class, you will explore dough development, fermentation and hydration; learning how to create a light, flavourful and well-balanced base adapted for domestic ovens. 

The same versatile dough can also be transformed into focaccia or ciabatta, giving you confidence to expand your baking beyond pizza. 

You’ll leave with one clear, reliable method rooted in professional baking principles because once you understand the dough, everything becomes possible.

You’ll finish in true Italian style, sharing your freshly baked pizza over a joyful Spritz!