Early bird
$49
First seats on each group date. Same 90-min live Zoom.
Group clinic · Zoom
Book my seat — $49Who I am
About Rui
I’m Rui Monteiro — pizza chef at Isola Pizza Bar in Little Italy, San Diego. Former pizzeria owner (Capiche / Picola). I’ve trained 22 pizza chefs and built wood ovens for homes and restaurants in South Africa and Namibia.
Portugal → South Africa → USA. Ciro’s High Street Brixton apprentice. Bread & Cie baker. This clinic is the same craft — without the kitchen grind for you.
- Isola Pizza Bar — pizza chef, Little Italy, San Diego
- Capiche / Picola — former owner & head chef, Johannesburg
- Oven builds — homes & restaurants, South Africa + Namibia
- Ciro’s · Bread & Cie · Calabria — Brixton / San Diego craft
The class
What the clinic covers
Home bakers and cooks who want restaurant-level dough without the guesswork. Cold overnight or room-temp 15–20h — you’ll leave with a clear plan.
- 90-min live Zoom with Rui Monteiro
- Hydration & flour basics that actually matter
- Cold overnight vs room-temp ferment — when to use which
- Stretch mistakes that kill the crust — and how to fix them
- Your personal Q&A (flour, fridge, or oven questions welcome)
- Prep sheet + dough schedule after class
- Optional: Dough Lab calculator app unlock
Pricing
Pick a seat
Seats are limited so everyone gets questions answered. No clinic date is locked yet — after you book, you’ll get the next available Zoom details by email.
Regular
$79
Standard group Zoom seat once early seats are gone.
Group clinic · Zoom
Book regular — $79Private 1:1
$150
90 minutes, just you — dough plan for your kitchen and oven.
Private · Zoom
Book a 1:1 — $150How booking works right now: tap a Book button and a prefilled email opens to ruisdca@gmail.com. PayPal checkout links will replace that once they’re set up.
Reading
The booklet
Coming soon
A Pizza Journey: Three Continents
Neapolitan dough from the line — cold overnight & room-temp schedules. PDF sale + print layout in progress.
Booklet page → · or email ruisdca@gmail.com.
Contact
Questions?
Email works best while I’m on the line at Isola.