Our Story

THE PASSION FOR PIZZA

Chef, Baker & Pizzaiolo

Thor

Neapolitan Pizza School was established in Cape Coral, Florida, in 2015 by Thor Stein, with the mission of celebrating the art of German baking and the tradition of Neapolitan pizza. Mr. Stein’s culinary journey began in 1991, when he trained as a chef at the renowned 5-Star Steigenberger "Mannheimer Hof" hotel in Mannheim, Germany.

In 2003, Mr. Stein received accolades as Germany’s Best Baker and Bakery, awarded by top food magazines "Schrot und Korn" and "Der Feinschmecker". Driven by his passion for dough, he sought to master the craft of Neapolitan pizza, training under two Master Pizzaiolos from Italy to learn the authentic techniques of this iconic dish.

After successfully running a bakery, food trucks, and a restaurant in Cape Coral, and co-creating the Southwest Florida food truck scene alongside his friend Scott (of Nosh Truck) as the first to operate food trucks in the region, Mr. Stein also played a key role in organizing food truck rallies and events. However, he eventually decided to shift his focus.

Drawing on his wealth of experience, he founded the Neapolitan Pizza School, where he now shares his expertise in dough-making, authentic Neapolitan pizza, and traditional German baked goods as well traditional cooking and mastering BBQ and smoking meats.
The school’s mission is to equip students with the skills needed to serve exceptional food —whether for family and friends,
or to launch their own food business or restaurant.

locations

INFORMATION

LEARN HOW TO MAKE AUTHENTIC NEAPOLITAN PIZZA!

pizzaclass@neapolitanpizzaschool.com

We provide training only for customers using their own oven and equipment at their location.
This ensures you fully understand how to work with your own specific tools and setup.

Training on someone else's equipment—especially in a different environment—won't translate to success in your own space.
You may find yourself wondering why things aren’t working the same way they did in that out-of-state class you booked and attented and now things dont go so well.

You can’t simply replicate what others do in their kitchens. True, effective training happens in your own kitchen, with your own oven, tools, ingredients, and environmental conditions. That’s how you build real skill and consistent results to be successful!