In this fun, outdoor class at the wood oven in Christie Pits Park, you will get a hands-on opportunity to master the fundamentals of true pizza Napoletana with Chef Anthony Sestito of Pastaio, focusing on dough, fermentation, shaping, and baking techniques.

The experience begins with an in-depth look at fermented Neapolitan dough — discussing flour selection, hydration, salt, yeast, and fermentation time. Guests will learn how these variables affect structure, extensibility, and flavour. Each participant then works hands-on with dough, learning proper balling, opening, and shaping techniques using only their hands — no rolling pins.

Guests are guided through topping pizzas in the traditional Neapolitan style, focusing on balance and restraint, and learning why less is more. The class explores classic combinations such as Margherita and Marinara, while also discussing common mistakes that prevent proper oven spring and leopard spotting. Attention is given to oven management, heat, and timing — whether using a wood-fired or high-temperature deck oven — and how to adapt Neapolitan technique to different environments. 

The experience concludes with pizzas baked and enjoyed together, allowing guests to see, taste, and understand the results of proper technique. 
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Anthony Sestito is the head Chef of Pastaio, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). ; @_pastaio_
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Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.