Professional Pizzaiolo in Neapolitan Pizza and Fry Cooking

Becoming a pizzaiolo allows you to be part of a highly demanded professional category in the market. The program Professional Pizzaiolo – Neapolitan Pizza and Frying aims to provide essential theoretical and practical knowledge to master the art of making authentic Neapolitan pizza. The alternation of hours dedicated to learning and perfecting practical skills with theoretical sessions will be fundamental to learning all the secrets of typical Neapolitan pizza and frying. The course is suitable for those who have attended the Professional Pizzaiolo 1st level course or for those who wish to acquire methods and theoretical-practical knowledge to improve the product they already make.

The course is aimed at those who wish to undertake a training path to learn the production technique, dough management, Neapolitan stretching, and traditional baking. For professionals of the white art, restaurant owners who want to deepen their technique, practice, and knowledge necessary to work best with Neapolitan pizza and traditional frying.

What You Will Learn

We will take a journey through the secrets of the world’s most iconic pizza, guiding you through the study of the Neapolitan Pizza STG, made in absolute compliance with the EU’s Traditional Specialty Guaranteed guidelines. We will then tackle new trends that have brought evolution in terms of doughs, baking, and recipes. The course aims for the high professional training of pizzaioli on the techniques of production and dough handling for Neapolitan pizza, traditional frying, and, with the support of chefs, we will explore pairings that make pizza an extraordinary dish.

Duration

40 total hours, divided into 5 days: 10 hours of theoretical lessons and 30 hours of practice.

From 9:00 AM to 5:30 PM

Language

Italian