One of the most incredible experiences that I’ve ever had was to get to take a Pizza & Gelato cooking class in Florence. We were able to learn how to make pizza and gelato from local chefs. It was such a fun experience after eating so much of both on our trip. Pizza & Gelato Making Class in Florence, Italy |

The class started with a lesson on making dough. We made a little bowl out of the flour, then carefully kneaded it together, being careful not to overwork the dough. Then it had to be left to rest before getting transformed into our pie. Pizza & Gelato Making Class in Florence, Italy |

They suggested enjoying a glass of local Chianti while you wait for your dough to rise. Somehow I was talked into it! 😉 Pizza & Gelato Making Class in Florence, Italy

Once it rose, we pressed it into shape and added our toppings. I first started with too little flour, then I ended up with too much. I guess I’ll have to keep practicing until I get it right!

Pizza & Gelato Making Class in Florence, Italy |

Once you’ve made your dough and topped it with sauce & cheese, the rest is your choice. Pizza Margherita & Marinara Pizza are the classic two choices of pizza in Italy. In the old school pizzerias, those are the only two choices that you will find. In newer spots that cater to a younger crowd, more toppings are sneaking in. It’s still nothing like what Americans put on our pizzas, but some new classics are emerging. Here are the most common pizza combinations:

Margherita Pizza – fresh basil leaves

Marinara Pizza – chopped fresh garlic, a drizzle of extra virgin olive oil, and dried oregano

Spicy Salami – hot salami

Four Formaggi – Fontina cheese, Gorganzola cheese, mozzarella cheese, and brie cheese

Pizza Napoli – capers & anchovies Pizza and Gelato Making Class in Florence, Italy

What goes better with pizza than gelato? After our pizza lesson, we were taught how to make gelato. I will say that I was disapointed to find that it requires a gelato or ice cream machine, but it was still a lot of fun to try making it. If we had space in our kitchen, I would get a gelato maker. It has been so hard to go back to eating regular ice cream!

Pizza & Gelato Making Class in Florence, Italy | Pizza and Gelato Making Class |

Our class opted to make both the regular gelato (like a vanilla) and a chocolate one. Pizza & Gelato Making Class in Florence, Italy |

Fior di Latte Gelato


  • 2.5 Cups whole milk
  • 1 Cup sugar
  • 1 1/4 Cup fresh cream
  • 1 Pinch of salt


  1. Warm the milk.
  2. Add remaining ingredients to milk, stirring well until everything is dissolved.
  3. Pour the mixture into the machine & let it go to work. Your gelato should be a lovely smooth consistency.

Cioccolato Gelato

  • Follow the directions for the Fiordi Latte gelato. Add in 1 Cup of Cocoa Powder to the warm milk while stirring.

Pizza & Gelato Making Class in Florence, Italy |

We got a graduation certificate for completing the class! If you are interested in taking one of their classes, check out Florencetown for a ton of options. I seriously can’t recommend them enough! Pizza and Gelato Making Class | Pizza and Gelato Making Class |

Homemade Italian Pizza


  • 7 Cups of Wheat Flour
  • 3 Cups of Water (room temperature)
  • 1 ounce of yeast for pizza
  • 1 tablespoon of salt
  • 2 tablespoons of extra virgin olive oil
  • Pureed Tomato
  • Mozzarella Cheese
  • Your Choice of Pizza Toppings (fresh basil, garlic, oregano, spicy salami, etc.)


  1. Add the yeast to water and stir vigorously until dissolved.
  2. Place the flour in a pile on a marble or wooden surface.
  3. Using your hands, make a well in the middle of the flour, then add the water mixture, salt, and olive oil to the well.
  4. With a fork, gradually add flour from the wall of the well.
  5. When the mixture has a sticky consistency, begin to knead with your hands. Knead the dough for 10 minutes. Once your dough is smooth, cut it into pieces.
  6. Form balls with each of your pieces of dough. Leave the balls to rest for two hours covered with a damp towel.
  7. Take one ball of dough, which should have greatly increased in size, and make it circular by hand.
  8. Sprinkle some flour on your work surface and using a rolling pin, roll your dough into a circle with a diameter of approximately 15cm.
  9. Thinly spread your pizza base with tomato, followed by a handful of mozzarella cheese and your choice of toppings.
  10. Cook in oven for 4-5 minutes, at 460F (220C).

What’s your favorite pizza topping?

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