Course dates

  • Sat 27 July 2024, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Sat 10 August 2024, 9:30am - 12:30pm
    (limited availability)
    Wembley, 7 available spaces
    Select
  • Sat 24 August 2024, 9:30am - 12:30pm
    (limited availability)
    Wembley, 2 available spaces
    Select
  • Sat 14 September 2024, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Select
  • Sat 28 September 2024, 9:30am - 12:30pm
    Wembley, 11 available spaces
    Select
  • Sun 20 October 2024, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Sat 2 November 2024, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon

CLASSIC PIZZA MAKING CLASS IN WEMBLEY

During this half day pizza making class you’ll create pizzas topped with delicious fresh produce. At the Bread Ahead Bakery School we believe the key to perfect pizza is a perfect pizza base, and this course gives you all of the guidance and instruction needed to create just that.

And of course we know that pizza never tastes better than when it’s fresh from the oven, so we’ll make sure you have plenty of time to enjoy your masterpieces during the class. You will also bake some crunchy grissini and delicious garlicky doughballs.

This course uses wheat, dairy and mustard. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

This Workshop runs for 3 hours.

This Workshop is suitable for all levels of experience.

For more information on our booking policy, please read our full Terms & Conditions.

Can’t Join Us In Person? Discover Our Pizza Video Masterclass!

Learn Anytime, Anywhere – Perfect Your Pizza from Home

Learn from the comfort of your own home with our premium video masterclasses. Purchase once and get lifetime access so you can watch them again and again. Each class comes with a downloadable recipe booklet.