On a sunny Saturday afternoon in July, I found myself heading to Hoxton based pizzeria, Radio Alice, to take part in a pizza masterclass. Taking its name from a pirate radio station in 1970s Italy, Radio Alice promises pizzas done a little differently and by the end of the session I was hoping to find out why.

The first thing we learnt? Pizza (at Radio Alice at least) is all about the dough. Made by blending a mother yeast sourdough with organic stoneground flour, the pizzas are cooked at a whopping 600°F for just a few minutes to ensure a crisp finish.

Radio Alice also prides itself on using ingredients sourced from authentic Italian suppliers and with a heritage in Bologna (Italy’s self-confessed food capital) you’d understand why: to really get a taste for proper Italian pizza there’s no point taking shortcuts.

It was then time to get our pizzaiolo hats on as we were let loose, kneading and stretching and topping our very own pizzas. We were also sent home with a jar of our own ‘mother yeast’, to recreate a Radio Alice pizza at home.

A great way to spend an afternoon with friends, I couldn’t help thinking the masterclass was also a great awareness driver for the brand. With well over 20 people there enjoying the experience (not to mention some excellent organic wine), the odd blog post will undoubtedly help to spread the word about this pizzeria and I, for one, will be back for more.

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