PROFESSIONAL PIZZAIOLO 1ST LEVEL

Location: Lecce
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

Becoming a pizzaiolo allows you to join a highly demanded professional category. The Professional Pizzaiolo Level 1 program aims to impart essential theoretical and practical knowledge to master the art of creating a classic round pizza. The combination of hours dedicated to learning and perfecting practical skills with theoretical sessions is fundamental to achieving the best results from your work. The course is suitable for those with no field experience as well as those who wish to acquire method and theoretical-practical knowledge to improve the product they already create.



What you will learn


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



Duration


40 hours total, divided into 10 days: 10 hours of theoretical lessons and 30 hours of practice.

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: temperature calculation and its management in dough


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


  • Carbohydrates and enhancers


  • Salt and oil: their importance


  • Equipment: work tools, mixers, ovens and refrigerators


  • Types of ovens: electric, gas, and wood-fired and how they work



Practice

30 Hours



  • Preparation of classic pizza dough


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


  • Cutting and shaping the dough balls


  • Handling and stretching the dough


  • Managing doughs under refrigerated control


  • The value of ingredients


  • Practice stretching with different techniques


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


  • Theoretical and practical exam



Instructors and teachers

Giuseppe Lucia

Book now

Price: 1.000,00€ + IVA

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