I truly believe that one of the best ways to experience a new place is through its food. More than just flavors, the cuisine of a certain city or country can tell you about its history, its values, and its culture. Of course, pasta has its place in Italy’s storied recipes – but did you really come to Rome if you didn’t try to pizza?
Roman pizza is in its own class – yes it has many similarities with the pizza from Naples (the birthplace of the dish) – but pizza from Rome is distinct. It has a thinner, crisper crust and using mozzarella di bufala is less common. The pizza tonda (round pizza) is also just one form of Roman pizza. We also have delicious pinsa (with a base that comes from a mix of flours) and pizza al taglio (by the slice).
You will have lots of chances to eat pizza in Rome – but a class to make pizza in Rome? That is more unique! After spending a very long time finding and then restoring a great kitchen space in Trastevere, I got to take advantage of a sneak peek at the new pizza cooking class from Devour Tours and Walks of Italy.
The class takes place in the evenings, so you don’t have to choose between cooking or tours during the day. Trastevere is one of the most popular areas to go out a night, so after a short walk through the winding streets you arrive at the teaching kitchen and are greeted by a spritz! So, you also don’t have to choose between the class and a night out! Cocktails, dough throwing, a great vibe, and homemade pizza all await.
After a quick aperitivo of pizza bianca straight out of the oven, it’s time to get mixing.
While you learn about the proportions of flour, yeast, and water and the right technique for forming the dough, you also hear about how this is what makes Roman pizza different and get a run-down of the kinds of pizzas you find throughout Italy.
Once you have a perfect dough ball, you can move into the kitchen – where dough that has been allowed to raise for the right amount of time – is handed over. Rolling, folding, and even tossing the dough into a perfect disk is essential at this point.
The toppings? That’s up to you. The spread is impressive and of course I had to pick the most complicated topping: a raw egg to finish off my perfect capricciosa. It may have been slightly ambitious for a novice pizza maker so the crew saved me and I got to be the only person with a calzone that evening. There were lots of laughs and encouragement along the way.
As the pizza maker, you’re even in charge of getting your creation in and out of the professional oven, so the cooking class is very hands on.
Once crisped to Roman standards, grab a beer or another spritz and take a seat at the communal table to enjoy the fruits of your labor.
As I mentioned, the Rome pizza making class is one of the only in Rome that takes place in the evening so you have plenty of time to enjoy the day. The cost is €70 and of course the food and drink are all included. It is relaxed and fun, but for grown-ups rather than kiddos (I left mine at home for the evening). You can learn more about the class and grab a spot here.
And if you just want to eat more pizza? My favorites in Rome include Da Remo, Pizzeria Ostiense, 180 grammi, and Bonci’s Pizzarium, as well as Forno Campo de’ Fiori for the best pizza bianca any where in the world!
*This post includes affiliate links to the class that I personally tried and recommend! You are under no obligation to book using the link, but if you do, I may receive a small commission.