Neapolitan pizza course and books
Neapolitan pizza starts long before the oven.
It starts with the flour you choose, the hour you decide to mix, and how long you are willing to wait. I learned that in Naples. Now I teach it, from beginning to end.
A dough without fermentation will never be a pizza.
Who teaches
The kitchen was always the heart of the house.
Hello!
I'm Vera, and my journey with Neapolitan pizza began long before I became a pizzaiola. I grew up in an Italian family, where the kitchen was always the heart of the house. From an early age I remember the aroma of tomato sauce and of dough being kneaded by hand. Pizza wasn't just a meal — it was a celebration, a moment of family togetherness.
Years later, my passion for pizza took me to Naples, the city where it all began. It was there that I learned the secrets of true Neapolitan pizza from master pizzaiolos who had devoted their lives to this art. In that atmosphere I felt like a child again, intoxicated by the aroma coming out of the wood-fired oven.
I still remember the first pizza I made with my own hands. I stood watching the crust rise, the cheese melt… it was a magical moment I will never forget!
Vera L. Cegal
What you will master
The process, stage by stage.
There is no secret. There is measurement, temperature and time. That's what's in the books, and that's what I teach in the course.
| Stage | What happens | Time |
|---|---|---|
| Mise en place | Weigh the ingredients | — |
| Mixing | Medium-strength “00” flour, water, salt, yeast | 15 to 20 min |
| Dividing | Rounding and shaping the dough balls | Varies |
| Maturation | Refrigerated, in fermentation boxes | 4 to 8 h |
| Fermentation | Room temperature, until ready | 4 to 8 h |
| Baking | High-temperature oven | 60 to 90 s |
Swipe the table sideways
Reference values from the Manual. In the course you learn to adjust them to your flour, your kitchen and your oven.
The manual
The Complete Neapolitan Pizza Manual.
The book I wrote to sit open on the counter, covered in flour. History, technique, timing tables, photography of every stage — and not one instruction I haven't tested in my own kitchen.
- 01Choosing flour and reading the label
- 02Hydration, fermentation and maturation
- 03Wood-fired, gas and electric ovens
- 04Time and temperature tables
- 05History and evolution of Neapolitan pizza
- 06The classic recipes, one by one
It is the same book, with the same content, published in Portuguese, English and Spanish. Pick yours:
Online course
Real Neapolitan pizza isn't just the recipe. It's the process.
Eight focused video modules, no secrets, to watch and rewatch as many times as you like. I teach you every detail.
- 01Eight video modules, from choosing the flour to pulling the pizza out of the oven
- 02PDF support materials to print and keep on the counter
- 03The one-page recipe summary — the sheet that ends up taped to the cupboard
- 04A module dedicated to baking Neapolitan pizza in a home oven
- 05Contemporary and signature Neapolitan pizza — the new module
- 01You want to make Neapolitan pizza for family and friends
- 02You want to make pizza with a business in mind
- 03You already make it, and you want to stop getting it right by accident
How does access work?
The course is hosted on Hotmart. As soon as your payment clears you receive the access email and can start straight away. It works on desktop, tablet and phone.
How long do I have access for?
Lifetime access, updates included. The contemporary and signature pizza module, for instance, was added later — and everyone who had already bought received it at no extra cost.
Do I need a wood-fired oven?
No. There is a whole module on getting the best possible result from a home oven, gas or electric, and on the compact pizza ovens available today.
How do I ask for support?
Write to contato@veranapolitana.com.br or send a message on Instagram. I answer personally.
In-person course
Hands in the dough, next to me.
Small groups, a real oven, real dough. You stretch it, top it, bake it and eat it — and you leave with the whole process in your hands, not a recipe scribbled down.
I also teach private lessons and closed groups for friends or teams. The date, place and price of the next group go out on Instagram — and before that, to everyone on the list.
Contact