Together with hyperactive pizzaiolo Tobi, 12 young food lovers immerse themselves in the world of authentic Neapolitan pizza craftsmanship.

We're talking about slowly fermented dough, hand-stretched bases, airy, leopard-spotted edges and a soft, melting center – baked hot and fast with fire, like in Naples.

This is not just a workshop.

Flour is flying, the fire is blazing, and everyone is pitching in.

Using high-quality local ingredients combined with authentic Neapolitan techniques, participants create their own pizzas from scratch. And because great pizza goes hand in hand with good company, they also prepare a fresh appetizer and a seasonal salad.

First: Practice and experiment

The group trains, stretches dough, learns to master the heat of the oven, and prepares the other snacks.

Since we obviously can't eat all the pizzas ourselves, and we want you to try as many different creations as possible, a few more young people will be coming by in the evening to test the pizzas and give feedback. This way, you can really let loose, try out new combinations, and experience firsthand how your pizza is received.

Anyone who wants to can still stand at the oven and bake themselves. Those who have kneaded enough dough can sit back, taste, and watch. If necessary, Tobi and Luki will even bake the pizzas together, ensuring the oven runs continuously.

A real pizza pop-up feeling.

Real guests. Real experiments. Real growth.

All pizzas are offered on a donation basis. So there's no pressure. If someone has to wait a little or a pizza happens to be a bit too dark, that's perfectly normal. That's what it's all about: trying things out, learning, improving, and enjoying them together.

Real oven. Real fire. Real learning.

Below you will find some impressions from our last pizza workshop in Zurich as well as pictures of our workshop hosts Tobi and Luki.