Bake your perfect pizza in Bari with Michele

A friendly neighbourhood pizzeria, simple in style yet churning out more than five hundred pies a night, sets the stage for this pizza making class in Bari. The aroma of fermenting dough mingles with the hiss of a fresh espresso as Michele welcomes you behind the counter and explains how years of practice – and a 60-hour rest – turn basic ingredients into an airy crust.

First comes the sweet course: flour, butter and eggs spin in the mixer, you roll the shortcrust thin and tuck in the day’s filling before sliding the tart into the oven. While it bakes you roll up your sleeves for the star attraction.

Next you learn to make pizza in Bari the way Italians do. Water, flour, yeast and a pinch of salt go in; Michele demonstrates the rhythm that builds elasticity. Each guest fashions a smooth dough ball, feeling exactly when it’s ready for its slow rise.

An already-mature batch is waiting for action: you press and stretch the disc, ladle on fragrant tomato, add seasonal vegetables, cheeses or hand-picked cold cuts, then launch your creation into the blazing wood-fired mouth. Minutes later the crust blisters, the rim puffs up and a golden pizza emerges – the highlight of any pizza workshop you could wish for.

Finally everyone gathers at the table. Pizzas are sliced, the shortcrust dessert is shared and glasses clink. Between bites Michele chats about flours, ferment times and his quest for the perfect bite. The warmth of Southern hospitality lingers as you leave, recipes in hand and a new skill – the art of authentic pizza – ready to travel home with you.