Milk Street Digital Class: True Neapolitan Pizza with Michele Pascarella

What’s on the Menu: 
Essential Neapolitan-Style Pizza Dough
Classic Margherita
Capricciosa Bianca

It takes at least 14 hours and costs a pretty penny to travel from Boston to Naples. But it only takes 75 minutes and a small handful of common ingredients to make your own Neapolitan-style pizza at home. Join guest teacher Michele Pascarella, author of the new book “Napoli on the Road,” for a pre-recorded virtual class on the art of true Neapolitan pizza. The winner of the 2023 World’s Best Pizza Chef trophy, it’s safe to say that Michele, who grew up in the small town of Maddaloni, knows a thing or two about this cultural and culinary staple. In class, you’ll practice mixing this high-moisture, 70% hydration dough and learn why Michele insists that his dough have multiple resting phases. You’ll fold it, bulk ferment it, divide it into balls, cold ferment it, stretch it and—finally—top and bake it. At every step, Michele explains the rationale for the techniques in play and helps you adapt the timeline to your schedule and kitchen. When it comes to toppings, you have unlimited options, but we recommend following Michele’s lead. In addition to a quintessential Margherita, he also makes a Capricciosa Bianca, which combines ham, salami, mushrooms, artichokes and black olives. Pour a glass of Neapolitan wine and gather some friends for the first of many Neapolitan pizza nights.