Date: 3 November 2025
From 10am to 5pm
Location: Nardo Restaurant 21022 Pacific Coast Hwy Huntington Beach
What’s Included: Certificate issued by Vito Iacopelli after taking a quick test. Apron, arrival Aperitivo with Prosecco, glass of wine 🍷, pizza of course, Italian coffee
LIMITED NUMBER 20 MEMBERS MAX
If you want have dinner with the maestro he will stay there all day & You can spend time with him and ask any kind of questions
WHAT WE WILL DO THAT DAY:
– THEORY AND KNOWLEDGE OF THE ENTIRE FERMENTATION AND DOUGH PROCESS BOTH FOR HOME AND BUSINESS & Q&A
– HANDS ON – Preparation of Vito style yeast (Poolish) with all the fermentation explanations
-DEMONSTRATION HOW TO MAKE THE DOUGH TO ANOTHER LEVEL WITH SPECIAL MIXER FOR HOME USE AND BUSINESS, EXPLANATION OF HOW GLUTEN IS FORMED
-HANDS ON we all be making dough with hands
– REST 1 hours
-DEMONSTRATION OF HOW A REAL CONTEMPORARY NEAPOLITAN PIZZA IS MADE, and CLASSIC STG.
– HANDS IN THE DOUGH: With the help of another master pizza chef Antonio and Vito we will all make a pizza and cook it individually one at a time.
– PIZZA DESSERT
– Final Q&A
– TEST
-Delivery of the certificate by maestro Vito Iacopelli & Gift from Italy for each student
(Everything can be noted)
Mike Frey –
I had a GREAT time today, learning things that I did not know previously with my “hands in the dough” personally with Maestro Vito Iacopelli and the class. Nardo’s is an excellent venue for this and the staff are very friendly and accommodating. I had such a great time, I stayed afterward for dinner!
Cecelia Evans –
This 1-day class was a total Game-Changer for me! After building a wood-fired pizza oven during the pandemic, I’ve tried so many recipes watching YouTube videos and getting the next ‘best recipe’, but I was left with inconsistent quality and taste – and many questions on pizza-specific skills. To see Vito in person was amazing, and he is the true Maestro – having hands-on practice making poolish and deep focus on the theory behind %’s to know exactly how much poolish to make and the specific recipe for making dough whether for 5 or 500 pizzas. We also spent time working the dough; experiencing how to turn sticky dough into a workable dough ball; and most importantly – the art of stretching pizza dough! There is no substitute for this type of hands-on practice.
Hands-On Technique: The hands-on aspect was invaluable. With specific, one-on-one guidance on proper dough handling and stretching, this immediate feedback is something you just can’t get from an online video. Maestro Vito was so helpful and wanted to make sure all our questions were answered.
I think nearly everyone in the class agreed that it takes practice practice practice. Just having a recipe and watching a YouTube video isn’t going to get the results you are hoping to see.
The techniques I learned elevated the final product immensely – the crust was Soft and Crunchy at the same time!!
Overall Verdict:
Whether you’re a serious hobbyist or even an aspiring professional, I cannot recommend this class enough. It provides incredible value and the skills you learn will unquestionably take your home pizza game to the next level.
Mason Fox –
Vito is a true artist and his passion shines through in all of his work. This class was worth far more than the $650 price. We recently opened a small Neapolitan pizza kitchen in Orlando Florida and one day with Vito saved us months of time. Extremely grateful. I would recommend anyone who is looking to step up their pizza game personally or professionally spends the day with Vito.
Dima Dagher –
It was an honored having this master class with the maestro vito , he was very patient and trying to make sure that all our questions were answered, it is highly recommended
cecelia evans –
Best way to develop a skill: work with Maestro who can teach and coach. Vito’s does a great job of demonstrating pizza making techniques while explaining the importance of the steps. He went around the room to make sure each person understood how to build the recipe based on the formula.
When we were making the pizza / he instinctively knew what was happening in the oven. The guidance around the oven technique / placing the wood to the side – little tips and tricks that were so meaningful.
Reflecting on the day, I realized my focus had been on the ‘perfect recipe’ rather than the process and perfecting technique.