Most team building activities in Athens ask people to pretend. Escape rooms, trust falls, a quiz with a buzzer. Pizza asks for something simpler: four people, one ball of dough, a decision about what goes on it. Nobody needs a facilitator to explain why it matters.
We are a pizzeria with an art gallery underneath, at Persefonis 7 in Kerameikos. Silia and Spilios opened the place in 2025. In the evening it is a restaurant with no reservations. In the afternoon the oven is free and the gallery is quiet, and that is when corporate groups come in.
This page is for HR managers and team leads who have been asked to organise something. It covers the three formats, what each costs, how the room works for a presentation, how we handle dietary lists and invoices, and how the afternoon runs from arrival to the last slice.
Why a pizza class works as a team event in Athens
A good team event needs three things: a task with a visible result, a reason to talk to people you do not usually talk to, and food at the end. A pizza class has all three built in. The task is a pizza. The conversation starts when finance is stretching dough next to the warehouse. The food is the result.
It also works for mixed groups. Nobody has a head start: the person who ran the last offsite is no better at this than the hire who joined on Monday. And it is honest work. The dough has fermented for 72 hours before anyone touches it. A lopsided pizza still tastes right, which most companies could learn from.
Three formats: Pizza Challenge, Build Your Own, Gallery Takeover
Pizza Challenge is the competitive one. Two and a half hours. We split the group into crews of four. Each crew gets a secret-ingredient box, a thirty-minute build window and one shot at the oven. The room votes, the chef judges, one crew leaves with a trophy. From €65 per person.
Build Your Own is the slower version. Three and a half hours. The class runs first, then everyone sits at one long table and eats what they made while the kitchen tops up with pizzas from the menu. Good for teams that would rather talk than compete. From €85 per person.
Gallery Takeover is the full building for four hours: ground floor, first floor and the courtyard, with a DJ, the current exhibition on the walls and your branding where you want it. It is quoted per event, because every one is different. Tell us the headcount and the idea and we will send numbers.
Who it suits: offsites, onboarding, agency teams, remote teams
Groups of 10 to 40 fit. Below ten, the private group workshop is the better product. Above forty, our catering team can come to your venue with ovens instead. Within that range the format scales: ten people is two or three crews, forty is ten crews and a louder vote.
Offsites use it as the evening after a day of slides. Onboarding cohorts use it as the first thing new hires do together that is not a form. Agencies book it when the creative and account teams need an afternoon where nobody presents anything. Remote teams meeting in Athens use it because a shared kitchen beats a quarter of video calls.
The room: a 90 m² gallery, a first floor and a courtyard
The ground floor is a 90 m² gallery with white walls, tiled floors and whatever exhibition is up that month. It takes 100 standing or 40 seated, and has a stage, a projector, a sound system and WiFi. This is where the class happens and where your presentation goes if you have one.
Upstairs is 30 m² for 40 standing or 35 seated, useful as a breakout space or a quieter corner for whoever has to take a call. The courtyard is 22 m², open air, which in Athens means usable most of the year. On other nights the gallery hosts exhibitions, stand-up and DJ sets, so it is used to a crowd.
Food, drinks and dietary lists
Everyone makes Neapolitan pizza in the restaurant's own oven, with the same 72-hour dough, type 00 flour, San Marzano tomatoes and Parmigiano Reggiano that go out to tables at night. Our pizzas are named after art movements: the Rinascita is the classic, the Barocca has burrata. Your crews will invent names of their own, and most will be worse.
Vegan toppings are always on the bench. Gluten-free dough is available with 48 hours' notice. The kitchen uses wheat, dairy and nuts, so we cannot promise zero cross-contact, and we would rather say that now than at the table. Send a dietary list per person a week ahead. Drinks are an add-on; outside drinks are not allowed. A birthday cake is welcome, no charge.
Practical: getting there, timing, what to wear, language
Persefonis 7, Kerameikos, Athens 118 54. Kerameikos station on Line 3 is a short walk. Thiseio on Line 1 also works. Parking is hard in this part of town, so put the team in taxis or send them the metro stop. The restaurant opens at 18:00, which is why afternoon sessions get the whole place to themselves.
Weekday afternoons and Mondays have the most availability; there is no public class on Mondays, so the whole day is open. Evenings and weekends compete with the restaurant, so ask early. Dress for flour: something washable, hair tied back, closed shoes. Our pizzaioli teach in English or Greek and switch mid-sentence for a mixed group. We take photos; opt out by telling the instructor.
How to book a corporate cooking class in Athens, and what it costs
Send a message on WhatsApp or email with your headcount, two or three possible dates and which format you are leaning towards. We reply within one working day, Monday to Friday between 11:00 and 18:00, with a quote. A deposit holds the date. The invoice carries VAT and goes to whichever company you name.
Pricing starts at €65 per person for the Pizza Challenge and €85 for Build Your Own; the Gallery Takeover is quoted on the brief. The minimum is ten people, the maximum forty. Send the company details with the request and the quote comes back ready for accounts, VAT shown. The deposit terms are in the FAQ below.
Is this actually team building, or just lunch?
Fair question. It is both, and that is the point. The team building part is the thirty minutes when four people who did not choose each other have to agree on a topping, divide the jobs and get a pizza into the oven before the clock runs out. The lunch part is what makes them stay and keep talking.
What it is not: a workshop with a slide about synergy. There is no debrief unless you want one, and there is a projector if you do. Our advice is to skip it. The trophy goes to someone's desk, the photos go in the Slack channel, and next quarter's question is already answered.
How it runs
Arrival, aprons, crews
Aprons on and the group split into crews of four. The pizzaiolo explains how the afternoon runs.
Dough and technique
Everyone learns to open a 72-hour dough ball by hand, sauce it and dress it. Two practice rounds first.
The secret-ingredient box
Each crew opens its box: thirty minutes to design, build and name a pizza. Clock on the wall.
Oven, votes and judging
One crew at a time through the oven. The room tastes and votes; the chef has the final word.
Eat, trophy, photos
Everyone eats everything. The winning crew gets the trophy and the other crews get the pizza anyway.
Questions
What group sizes do you take for corporate team building?
Ten to forty. Teams of six to twenty should book the private group workshop instead, from €55 per person. For more than forty, pizzacatering.knackandsnack.com brings ovens to your venue. In between, every format works; we adjust the number of crews.
Can we run a presentation or all-hands before the class?
Yes. You get 30 to 45 minutes before the class at no charge. The ground floor has a stage, a projector, a sound system and WiFi. Bring the laptop and the adapter you always forget.
Do you issue an invoice with VAT?
Yes. Every corporate booking is invoiced with VAT to the company name and tax details you give us. Send them with the request and the quote comes back ready for accounts. A deposit holds the date; the balance is invoiced.
How do you handle allergies and dietary requirements?
Send a dietary list per person a week before the date. Vegan toppings are always available. Gluten-free dough needs 48 hours' notice. The kitchen works with wheat, dairy and nuts, so we cannot guarantee zero cross-contact for severe allergies.
What happens if we need to change the date?
The deposit is refunded in full up to seven days before. Between seven days and 72 hours we move the booking to a new date. Inside 72 hours the deposit is retained, because the dough has already been started and the staff rostered.
Our team is international. Which language is the class in?
English or Greek, whichever the room needs. Our pizzaioli teach in both and will run a mixed group in both at once. If some colleagues flew in and others are local, nobody is left guessing.
