From the line at Isola Pizza Bar to your kitchen — live Zoom clinics, a short dough booklet, and restaurant chef training. Portugal → South Africa → USA.
Same craft. Pick the format that fits — home cook, restaurant line, or reading first.
90 minutes. Hydration, ferment, stretch, and a schedule you can run at home. From $49.
See the clinic
A Pizza Journey: Three Continents — cold overnight & room-temp schedules from the line.
Get a heads-up
On-site or remote. Line speed, dough program, hand-open, oven management. Fee on request.
Train your line
Born in Mozambique. Bread curiosity in Portugal. Baking and pizza that really started in South Africa — Capiche and Picola, wood ovens across SA and Namibia, apprenticed at Ciro’s High Street Brixton. Now pizza chef at Isola Pizza Bar in Little Italy, San Diego. I’ve trained 22 pizza chefs.
“It is easy to make a great pizza. The art is making 60 an hour.”— Rui Monteiro · from the line
Book a live Zoom clinic, ask about restaurant training, or email me while I’m on the line at Isola.