Cooking Class: Authentic Neapolitan Style Pizza

Join a hands-on cooking class with Chef Ben to master the art of crafting the perfect handmade pizza. You'll learn how to knead and shape the ideal dough using fine flour and top it with San Marzano tomato sauce and fresh mozzarella. Customize your creation with a variety of toppings to suit your taste. Come hungry and ready to enjoy your delicious creation!


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Handmade Pizza With Your Choice of Toppings

With flour, fresh mozzarella, San Marzano tomato sauce, assorted toppings


Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
  • Minimum Guests 4
  • Maximum Guests 25
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • Restrictions Must be 21 years of age or older to attend.
  • LabelsPizza Making, Vegetarian, Beginner, Fun, Italian

Reviews Guests Left For This Experience

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Kris

16 Jun 2024

Great class!

Reviews Guests Left For Other Experiences

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jennifer

09 Jun 2024

everything was great! husband and I had an amazing time

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Lexi

04 Jun 2024

Chef Ben’s class was so engaging and informative! We loved learning the process of making Gnocchi and enjoying a delicious meal to celebrate. I will definitely be taking more classes with Chef Ben!

$99 $ 55 Per person

all-inclusive: 2-hour class, meal and taxes.


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Event location: 2379 La Mirada Dr, Vista, CA, 92081

Venue Type: Winery

Map

Location is based on class date. Please select the date you plan to attend to see the correct location.

Meet your chef

Chef Ben
Chef Ben Verified chef

Chef Ben fell in love with food at a young age while cooking with his mom in the kitchen. After earning a degree in Nutrition and Food Science, he quickly learned the high-quality taste and benefits of using fresh, wholesome ingredients. Chef Ben’s career ranges from a recipe developer to a professional TV chef. Whether teaching cooking classes or catering a meal, he strives to provide the most delicious meal for every guest.

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