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

Torrington, Devon
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Master the art of no-knead pizza dough using Tineke's unique technique at this welcoming cookery school in rural North Devon. Tineke Cooks operates from Great Torrington, where ex-chef Tineke teaches hands-on classes in small groups within a warm, relaxed environment.
The school covers an impressive breadth of baking disciplines, from fundamental Bread Making and Cake Baking to more specialised areas like Patisserie and Chocolate Making. Classes span skill levels and occasions, with options for date nights, family sessions with children, and bespoke private hire arrangements. The three-and-a-half-hour format allows proper depth, with sessions priced from £85.
The Pizza and Doughballs class exemplifies Tineke's approachable style, teaching her signature no-knead method alongside homemade tomato sauce preparation and hand-shaped cheese-stuffed dough balls finished with garlic butter. Those seeking indulgent treats can learn her celebrated chocolate brownies paired with no-churn ice cream and nutty brittle. The Enriched Doughs class takes more experienced bakers through babka shaping, brioche techniques, and pizza dough rolls, whilst Farmhouse Baking focuses on rustic country recipes including apple walnut cake and hedgerow fruit scones.
International flavours feature prominently through the Best of Continental Breads and Flatbreads from the World classes, whilst Fabulous Filo introduces the delicate art of working with paper-thin pastry. The Breads for Sharing and Feasting class teaches garlicky pizzettes and rosemary focaccia, ideal for casual entertaining.
This school suits bakers seeking personal attention in a countryside setting, with Tineke's professional background ensuring solid technique alongside her encouraging teaching approach.
3 reviews - Read on Google Maps
12 Potacre St, Great Torrington, Torrington EX38 8BH, Devon
Get directions on Google Maps →Equipment
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

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Food hygiene rating
Very good
Inspected 15 September 2021
Getting there
Map data © OpenStreetMap contributors
Practical details
Venue features
Class format
Also offers
Suitable for
Food hygiene rating
Very good
Inspected 15 September 2021
Getting there
Map data © OpenStreetMap contributors
Practical details
Venue features
Class format
Also offers
Suitable for
£85.00
5.0 (3)