Meet the dough
Why we ferment for 72 hours, what the flour does, and how to tell when a dough ball is ready.
Stretch 72-hour dough, top it the Napoli way, bake it in our oven and eat it on the gallery floor. Small group, hands on, no experience needed.
Why we ferment for 72 hours, what the flour does, and how to tell when a dough ball is ready.
The slap, the turn and the cornicione. You stretch two bases; the second one is the good one.
San Marzano, fior di latte, basil and a few house combinations named after art movements.
Ninety seconds in the oven, then you eat what you made at the long table with a drink.
| Days | Start | Ends | Price per person |
|---|---|---|---|
| Tuesday to Sunday | 12:30 | 15:00 | €65 |
| Tuesday to Sunday | 16:00 | 18:30 | €65 |
| Private slot, 6 to 20 people | You pick the time | Request a date → | |
Prices and times shown are the launch schedule; the team confirms every booking by message.
Knack & Snack
Persefonis 7, Kerameikos
Athens 118 54
A short walk from Kerameikos metro (Line 3). The class runs on the gallery floor of the restaurant; the oven is the same one that serves dinner.
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No. Most guests haven’t. The instructor works the table one person at a time and nobody leaves without a pizza they stretched themselves.
Tell us when you book. Vegan toppings are always on the table; gluten-free dough is prepared separately when requested in advance.
Yes. Solo guests join the long table with everyone else.
Free cancellation up to 48 hours before. After that the seat can be moved to another date once. Cancellation policy.
Public classes are taught in English. Greek on request for private groups.