PROFESSIONALE PIZZAIOLO 1° LIVELLO

Location: Padova (Curtarolo)
Course bookable with payment due at a future date

Price: 1.000,00€ + IVA

You will be contacted by the Administration Office to confirm your course registration

This product is currently out of stock and unavailable.

Becoming a pizza maker allows you to be part of a professional category strongly demanded by the market. The Level 1 Professional Pizzaiolo program aims to convey essential theoretical and practical knowledge needed to skillfully make a classic round pizza. The alternation of hours dedicated to learning and perfecting practical skills with theoretical sessions will be crucial to reap the benefits of one’s work. The course is suitable for those with no experience in the field or for those who wish to acquire methods and theoretical-practical knowledge to improve the product they already make.



What You Will Learn


The ability to choose the right flours for the type of dough you want to make, and the related techniques of preparation, maturation, stretching, topping, and baking of the classic round pizza.



Duration


Total of 40 hours, divided over 5 days: 10 hours of theoretical lessons and 30 hours of practical training.

From 9:00 AM to 5:30 PM



Language


Italian

Course program

Theory

10 Hours



  • The main cereals and their differences: wheat and its genetics


  • Flour: chemical/physical characteristics


  • Water and analytical parameters: calculation of temperature and its management in doughs


  • The action of yeast: commercial yeasts, characteristics, and functionality


  • Carbohydrates and dough enhancers


  • Salt and oil: their importance


  • Equipment: work tools, mixers, ovens, and refrigerators


  • Types of ovens: electric, gas, and wood-burning, and how they operate



Practice

30 Hours



  • Preparation of dough for classic pizza


  • Management of direct, semi-direct, and indirect doughs


  • Dividing and shaping the dough balls


  • Manipulation and stretching of the dough


  • Management of refrigerated control doughs


  • The value of ingredients


  • Practice stretching with various techniques


  • Oven management and baking at different temperatures and analysis of the results


  • Theoretical and practical exam



Instructors and teachers

Graziano BertuzzoResponsabile Area Tecnica

Book now

Price: 1.000,00€ + IVA

You will be contacted by the Administration Office to confirm your course registration

This product is currently out of stock and unavailable.

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