Hands On Pizza Making Class in Funchal

Sao Martinho, Funchal, Madeira



Learn to make real Neapolitan pizza at Alforno Madeira! Stretch dough, choose toppings, bake in our 400°C oven and enjoy your creation. Fun, delicious and perfect for all ages.

Alforno Madeira Pizza Masterclass

The Alforno Madeira Pizza Masterclass in Funchal offers an authentic, hands-on Neapolitan pizza-making experience suitable for all ages and skill levels.

Highlights

  • Authentic pizza-making with professional chefs, premium Italian ingredients, and 400°C ovens.
  • Create traditional Neapolitan pizza from scratch using expert guidance and quality dough fermented for 48 hours.
  • Participate in a fun, interactive class that teaches dough stretching, crust shaping, and baking techniques.
  • Learn, cook, and enjoy your pizza in a lively, friendly environment.

Description

This masterclass provides a full pizza-making experience from dough preparation to baking and tasting. Upon arrival, guests receive a warm welcome with drinks and music. You will be guided to your workstation, which includes a perfectly fermented dough ball, premium toppings, and all necessary tools.

The session begins with an introduction to the history and science of Neapolitan dough fermentation, hydration, and handling. You will learn professional techniques for stretching the dough, shaping the crust, and preparing the base for toppings.

Under the guidance of Alforno’s pizzaiolos, you will select toppings—either from signature recipes or your own creative combinations—with ingredients like Fior di Latte mozzarella, Italian sauces, vegetables, herbs, and meats. You will then bake your pizza in a 400°C oven, managing the rotation and baking time to achieve the ideal crust and texture.

After baking, participants share their pizzas accompanied by two included drinks. The class atmosphere encourages interaction, enjoyment, and shared moments, ideal for families, couples, groups, and tourists. The experience concludes with photos, social time, and a participation certificate.

Includes

  • Personal workstation with professional pizza-making tools
  • 48-hour fermented Neapolitan dough
  • Premium Italian ingredients and sauces
  • Fior di Latte mozzarella and fresh toppings
  • Step-by-step instruction from expert Alforno pizzaiolos
  • Lessons on dough stretching and crust shaping
  • Topping selection and custom recipe creation
  • Baking your pizza in a wood-fired 400°C oven
  • Two drinks (wine, beer, soft drinks, or water) included
  • Enjoy your freshly made pizza immediately
  • Music, photos, videos, and interactive group challenges
  • Friendly and energetic atmosphere
  • Participation certificate upon completion
  • Suitable for families, couples, kids, groups, and tourists

Cancellation Policy

You may cancel up to 24 hours in advance for a full refund.

For the best experience, book in advance and wear comfortable clothing. Evening sessions offer a lively atmosphere, while afternoons tend to be more relaxed.

Frequently Asked Questions

The class includes guided instruction on making traditional Neapolitan pizza from scratch, using premium Italian ingredients and baking in 400°C ovens.
The class is suitable for all ages and skill levels, making it accessible for beginners and experienced cooks alike.
The class is held in a professional kitchen environment in Funchal, Madeira.
Class duration varies, so check the website for current details on timing and schedule.
You should contact the provider in advance to discuss any dietary restrictions or special requirements.
The dough used is high-quality, fermented for 48 hours, and participants learn how to stretch and shape it during the class.
Yes, participants bake and enjoy their own pizzas in a social and interactive setting in Madeira.
Class sizes vary; check the official booking page for maximum participants and availability.
The class uses professional 400°C ovens to authentically bake Neapolitan-style pizzas.
No prior experience is needed; the class is designed to teach all necessary skills from dough stretching to baking.

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