Teamwork shows itself only at the last slice of pizza.

This course is for you if...

  • ...you're looking for a reliable and easy recipe for good pizza
  • ...you wonder why your pizza doesn't taste like the one from the Italian pizzeria
  • ...you want to learn something new and have fun with friends or colleagues

In a nutshell

A relaxed get-together with your loved ones where you'll learn to make the perfect gourmet pizza quickly and safely while having a great time.

  • Duration:approx. 3 hours
  • Participants:8–12 people
  • Focus:Practical baking + basics
  • Prior knowledge:none required
  • Included:Ingredients, oven, tools, beverages, travel and recipe materials
  • Language:English (German on request)
  • Location:I come to you with a large kitchen required. Tübingen and surrounding areas
  • Price:from €40 per person
Pizza working
Resting dough
Dough portion
Pizza in oven
Portioned dough
Portioned dough
Portioned dough
Portioned dough
Portioned dough
Portioned dough

Course Content

  • Independent preparation (and take-home) of dough
  • New York Style and Napoletana
  • Direct, indirect, cold and warm management techniques
  • Shaping dough into pizza and topping
  • Launching, baking and turning pizza
  • Biochemical processes and their effects
Book Workshop Now

Sure, you can have pizza delivered. But then you shouldn't expect pizza.

In a nutshell

Hot, crispy pizza fresh from the oven, freshly topped with your favorite ingredients, relaxed at your home.

  • Oven-fresh Napoletana-style pizza
  • 8-25 people
  • 5 minutes per pizza
  • Toppings customizable
  • I bake at yours, large kitchen required. Tübingen and surrounding areas
  • No dishes or furniture. I clean what I use
  • from €15 per person

Live Baking

There's no pizza this fresh in any restaurant! I turn your kitchen into a pizzeria and bake only for you. Perfect for events with a casual dining concept and people who value quality.

Pizza Margherita fresh from the oven
Vegan Tonno variant Napoletana style
Book Catering Now

The most important step in baking pizza is every single one.

Dough

Recipe for 1 person / 4 people

95 / 380 g water
0.06 / 0.22 g instant yeast
2-3 / 9-12 g salt
153 / 610 g flour
Mix.
Perform the first stretch and fold after 30 minutes.
Perform the second stretch and fold after another 30 minutes.
18h
Cover and let rise at room temperature. Divide into
250 g
large dough balls.
Optional 24–48h
let mature in the refrigerator.
3h
Let rest again before baking.
Shape with a raised crust, add toppings, and bake for approx. 1 minute at
450–480 °C
Briefly cool on a wire rack and serve.

Dough

Recipe for 1 person / 4 people

4 / 15g barley malt powder
with
149 / 594g flour
mix so the malt powder does not clump. Mix with
94 / 374g water
5 / 20g olive oil
0.08 / 0.32g instant yeast
2-4 / 11-15g salt
until dough-like.
Perform the first stretch and fold after 30 minutes.
Perform the second stretch and fold after another 30 minutes. Cover and let rise for
18h
at room temperature. Divide into
250 g
large dough balls.
Optional 24–48h
let mature in the refrigerator.
3h
Let rest again before baking.
Shape flat without a raised crust, add toppings, and bake for approx. 7 minutes at
275-300 °C
Briefly cool on a wire rack and serve.

Dough

Recipe for 1 person / 4 people

133 / 531 g water
0.11 / 0.46 g instant yeast
5-6 / 19-22 g salt
156 / 625 g flour
Mix. Add
6 / 22 g olive oil
and mix. Cover and let rise for
18h
at room temperature. Divide into
300 g
large dough balls.
Optional 24–48h
let mature in the refrigerator.
3h
Let rest again before baking.
Shape with a raised crust, add toppings, and bake for approx. 1 minute at
450–480 °C
Briefly cool on a wire rack and serve.

More Recipes

I will add further recipes directly here in the future.

Making other people happy makes me happy. And people with pizza are rarely unhappy.

In a nutshell

  • Software developer at Bosch
  • I've been baking pizza for over 10 years, professionally since 2025
  • My dream is my own pizzeria and I'm working towards it step by step
  • I play guitar, D&D and frisbee, boulder and bake

I...

...don't have an extraordinary pizzaiolo origin story. Pizza is easy to learn, hard to master and that drives me as much as the opportunity to distribute hot happiness. While most pizzaiolos have been baking pizza since childhood, I've taught myself the knowledge and skills over the last 10 years through self-study and several courses, and started baking professionally in 2025.

Want to see what's in the oven right now?

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