Structured Neapolitan pizza courses taught on your own oven, mixer and ingredients — so what you learn works in the kitchen you actually bake in.
View courses & pricesMost pizza courses teach you on equipment you will never use again. Neapolitan Pizza School teaches the opposite way: Chef Thor travels to you and works with the oven, mixer, flour and water you already have, in the room your team already cooks in.
That matters because dough is a living thing. Humidity, altitude, room temperature, flour strength and the way your oven holds heat all change the result. When those variables are part of the lesson, the technique you leave with repeats on the next service instead of only in a classroom.
Training is hands-on from the first hour. You mix, you ball, you stretch, you fire, you bake, you taste, and you adjust — with an instructor standing next to you correcting the details that decide whether a pizza is good or excellent.
Five courses, one teaching method: your location, your equipment, your conditions. Prices are per person.
A single-day, hands-on Neapolitan pizza workshop on your own oven and equipment: dough by hand and mixer, oven firing and management, stretching, topping and baking.
On-site training at your restaurant or agreed-upon location in Florida.
Three days of Neapolitan pizza training on your own equipment, covering ingredients, dough by hand and by mixer, balling, stretching, classic and specialty pizzas, and handling several pizzas in your oven.
On-site training at your restaurant or agreed-upon location in Florida.
A five-day professional intensive on your own line: high-volume production, advanced hydration and fermentation, specialty pizzas, staff training and the workflow of running a pizzeria.
On-site training at your restaurant or agreed-upon location in Florida.
The full five-day intensive delivered outside Florida, exclusively at your own location and on your own equipment, adapting dough and oven work to your climate, altitude and tools.
On-site training at your restaurant or agreed-upon location outside Florida.
A one-day class on specialty items at your location: specialty pizza alongside traditional German soft pretzel rolls, sticks and bread, all made on your equipment.
On-site training at your restaurant or agreed-upon location in Florida.
Prices are per person. A $350 down payment holds your date, and travel expenses are quoted by location. Classes run at your own location, on your own equipment.
Thorsten Stein — Chef Thor — is a master baker and master pizzaiolo. He teaches every class personally.
Neapolitan Pizza School has trained home cooks, pizzaiolos and restaurant teams since 2010.
Chef Thor began his chef training in 1991 at the five-star Steigenberger Mannheimer Hof in Mannheim, Germany.
He learned Neapolitan pizza under two master pizzaiolos from Italy, and teaches that method on your equipment.
Every class happens in your kitchen, on your oven and mixer, with your flour and your climate.
You want pizza that behaves the same way every weekend, not a lucky bake once a month.
You are moving from interest to profession and need repeatable technique, not just recipes.
You need your existing kitchen and your existing team to produce the same pizza on every shift.
You are adding or repairing a pizza programme and want the line trained where it actually works.
The school has no fixed classroom and no campus to travel to. Chef Thor trains across Florida year round at your restaurant or agreed-upon location in Florida, and delivers the 5-day out-of-state class at your restaurant or agreed-upon location outside Florida. International bookings for restaurants, hotels and resorts are arranged individually.
Every course is in-person and instructor-led, taught on the oven, mixer and ingredients your team already works with. Because the training is on site, the location is simply wherever your kitchen is — enter that address when you book, or leave it blank and we will confirm it with you before the class.
If you need more than a class — concept, layout, menu, equipment or a full opening — the same on-site approach is available as restaurant and pizzeria consulting.
The questions students ask before booking a course.
Choose a course, pick a date, and Chef Thor comes to you. Available dates open up to twelve months ahead.