
Launching peel
Gozney Pro Placement Peel, 14 inch. Perforated aluminium blade, coated, long handle.
One crisp pull backwards. No shuffling.

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In London's financial district at Bishopsgate, Eataly brings authentic Italian food culture to the capital through La Scuola, its dedicated cooking school within the larger Italian marketplace. This hands-on learning space operates alongside restaurants and a market, creating an immersive Italian culinary environment where students can taste, shop, and cook under one roof.
The school focuses primarily on Pizza & Focaccia techniques, teaching the fundamentals of Italian dough-making and traditional pizza preparation. Classes suit beginners and families, with dedicated sessions designed for children accompanied by parents. The pizza making classes run for two hours and guide students through authentic dough preparation techniques, priced from £55.
Seasonal programming adds variety to the regular offerings, with special events like the Easter baking class for kids. This longer session spans two and a half hours and teaches young bakers to create Easter cookies and fresh lemon and yoghurt muffins. The class combines practical baking skills with creative decoration techniques, and while cookies bake, children engage in Easter-themed colouring activities. Each participant receives a chef-signed diploma, and the experience concludes with a shared pizza alla pala meal.
Classes operate within the broader Eataly experience, where students can explore Italian ingredients in the adjacent market and dine in the restaurants. The school suits families looking for interactive cooking experiences, beginners interested in Italian baking fundamentals, and anyone wanting to combine learning with authentic Italian dining and shopping.
7114 reviews - Read on Google Maps
135 Bishopsgate, London EC2M 3YD
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Three of the eleven things I use for pizza in my own kitchen. I own every one of them, and the photos are mine.

Gozney Pro Placement Peel, 14 inch. Perforated aluminium blade, coated, long handle.
One crisp pull backwards. No shuffling.

Unicook round cordierite stone, 30.5cm.
Perfect starting point, but preheat it far longer than feels reasonable

BOMATA · 0.1g precision · 5kg · USB-C charging
Weigh the dough, then weigh the balls.
The full list covers the cheap things that matter and the expensive ones worth waiting on.
See all 11 things I use for pizzaInformation last checked: April 2026

London

London
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London
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London
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£55.00
4.2 (7114)