Date: March 29 2026
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)
Sacha Laurin –
This was the most memorable class I’ve ever taken! Vito is so present with every student, and is such a clear and engaging teacher, I learned so much and had the absolute best time! The other students were so friendly and by the end of it there was a real sense of family! Everyone’s pizzas turned out amazingly! Thank you, Vito! Can’t recommend this class enough- a forever memory! My pizza will never be the same again!
Shreyas B. –
I came back from a trip to Italy having tasted some of the best pizza of my life, and suddenly everything I thought I knew about pizza felt incomplete. That curiosity sent me down a rabbit hole, and I eventually found Maestro Vito Iacopelli’s YouTube channel. His teaching style is clear and surprisingly simple, but full of nuance. Following along at home genuinely elevated my pizza making.
Still, there were things that made perfect sense in theory but I couldn’t quite translate into practice. So when I saw he was hosting a class in LA, I flew down from Northern California to take it.
I’m so glad I did. Maestro Vito walked through his technique at every single step and made himself available for questions throughout. There were about 20 students in the class, but it still felt like there was a ton of individualized attention. You’d be surprised how much it helps to have someone actually watch your stretching or balling technique and give you feedback in real time.
This was easily one of the most memorable experiences I’ve had on my pizza making journey. I can’t wait to get back home and share what I learned with friends and family through the art of making great pizza.