As soon as we arrive we will find ourselves inserted in the world of Neapolitan pizza. Once we have made our acquaintance we will begin to talk about the salient points to have a good Neapolitan pizza also made at home. We will talk about the production temperatures, the flour and the other ingredients that are used to form an excellent Neapolitan dough. Rising and storage times. We will talk about the cooking temperatures and the preparation of the tomato and which one to use, then about the mozzarella on the origin and which one to use for our margherita. I will reveal the secrets of how to have bread from the same dough as the pizza. Once our dough has been prepared, we will move it to the table where the pizza made with your hands is prepared and cooked. After the course you can eat a plate of bruschetta as an appetizer, pizza made with your hands, including water and 1 drink, we will close the meal with sorbet or coffee.