This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Wood-fired Neopolitan Pizza Intensive

This 4 hour workshop is designed for people who own or wish to own a wood-fired oven or high temperature pizza oven (Ooni) and wish to hone their Neapolitan Pizza Making Skills. 

Students receive lots of one-on-one instruction and  will have the opportunity to build a fire, tame the flames and use Jillyanna's pizza tools. We will make Neapolitan pizza dough from scratch. You will also  learn to shape and stretch the dough. Recipes and technique tips are included.

Students are welcome to BYOB.

Offered Classes:
Saturday, June 1 - 9:30am-1:30pm
Saturday, July 13 - 9:30am-1:30pm
Saturday, September 7 - 9:30am-1:30pm


  • Naked Neapolitan Pizza with Arugula, Extra Virgin Olive Oil, Dark Cherry Balsamic Vinegar, Prosciutto di Parma, Burrata, Tomatoes, Castelvetrano Olives, Sea Salt
  • Margherita Pizza with Red Sauce, Taleggio, Fontina, Mozzarella, Parmesan, EVOO, Basil
  • Potato Pizza with Lardo, Proscuitto, Caramelized Onion, Parmesan, Gruyere, Parsley
  • Student Masterpieces
  • Mixed Lettuce Salad with Radicchio, Kale, Arugula, Iceberg, Red Onion, Chives, Nasturtium, Borage, Red Wine Vinaigrette
  • Ice Tea with Lemon Verbena Syrup
  • Blueberry Lemon Coffee Cake

Class Details

Duration: 4 Hours

Cost: $500 per person

Pizza Intensives are for 1-4 people

If scheduled classes are not on a convenient day, please Call 207-967-4960 to schedule another time that works.

Location: Classes take place outside on our beautiful patio by our wood-fired oven and inside our test kitchen.

Tickets for classes are non-refundable, but you are welcome to send someone in your place. If we must cancel a class due to illness, we will notify you 5 days prior to the class and you will receive a full refund.  

Meet Jillyanna

Jillyanna (Jill Strauss) has worked in professional restaurant kitchens throughout New England and has studied Italian cooking with famous cookbook author Giuliano Hazan in Verona and fourth-generation pizzaiolo Enzo Coccia in Naples. In 2012, Jill renovated her own private kitchen and picturesque patio to create an elegant indoor and outdoor classroom where she can share her Italian-inspired recipes and woodfired cooking techniques with students from all over the world.

Located in picturesque Cape Porpoise, Maine

Jillyanna’s facility includes three ovens: a Mugnaini woodfired oven, a Miele electric oven and a Viking gas oven. Classes take place inside the teaching kitchen and outside of the kitchen on a bluestone patio. There are several spacious marble, granite and cherry wood work stations as well as plenty of stools and chairs. Classes take place rain or shine.