Course Napoli mon amour

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AMATEUR PIZZA COURSE

Neapolitan pizza is much more than a dish: it is culture, tradition and identity, recognized and loved all over the world as an authentic symbol of Made in Italy. Today, even within the home, there is a growing desire to rediscover the gestures, scents and flavors of the real Naples, bringing to the table a genuine product rich in history. Scuola Italiana Pizzaioli offers an amateur course dedicated to enthusiasts who want to live an immersive experience in the heart of Neapolitan tradition, becoming pizzaioli for a day. You will make a fried pizza dough by hand and learn all the fundamental techniques of Neapolitan pizza: from rolling out with the characteristic Neapolitan slap to stuffing and baking. You’ll learn about and select quality raw materials and how to manage every step of the process, from dough to rising. Our Master Instructors will guide you step-by-step on this journey into Neapolitan-ness, allowing you to gain the skills, manual dexterity and confidence to replicate a true Neapolitan pizza at home.

Goals

Know and value flours for their chemical, physical and rheological value. Learn the best basic kneading techniques to replicate them at home. Delve into baking methods, both with professional and home ovens. Know how to recognize and correct the most frequent errors in making dough.

To whom it is addressed

To those who wish to enter the world of pizza without embarking on a professional path, discovering the secrets of creating a quality product at home as well. To pizza lovers who want to learn and deepen the theory and practice needed to make Neapolitan pizza and fried pizza at home, just like in a pizzeria.

What you will receive

Pupil kit:

  • T-shirt
  • Cap
  • Apron
  • Small manual
  • Cookbook
  • 2 kg of A&F Vigorous flour
  • 2 kg of A&F Ductile flour

Certificate of Participation.

Course Duration.

5 hours total, divided into 1 day: 1 hour theory class and 4 hours of practice.

Course Schedule.

Theory

1 hour

  • Introduction on cereals; soft and hard wheat with its
    different characteristics and factors that determine quality
  • Wheat caryopsis composition
  • Flour composition (protein, W, P/L, starch, breakdown of starch by enzymes)
  • Dough ingredients, their characteristics, and the
    correct insertion sequence
  • Calculation of dough quantity for fried pizza
    traditional
  • Focus on professional and home ovens and their use

Practice

4 hours

  • Making fried pizza dough by hand
  • Making Neapolitan pizza dough with Planetary dough mixer
  • Ball forming and management of leavening steps
  • Neapolitan pizza rolling techniques
  • Baking at high temperatures with explanation of dough behavior in the oven
  • Calibrating oil temperature for proper and non-greasy frying
  • Preparing and baking fried pizzas and calzones
  • Draining, presentation and tasting techniques
  • Tasting of the pizzas made

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