PROFESSIONAL PIZZAIOLO IN NEAPOLITAN PIZZA AND FRY COOKING

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

Price: 1.200,00€ + IVA

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

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

Course program

Theory

10 Hours



  • Historical notes on pizza


  • Introduction to cereals with and without gluten


  • In-depth study on soft and durum wheat: differences, characteristics, quality-determining factors, and use in pizzeria


  • Composition of the wheat kernel


  • Processing stages at the mill


  • Composition of flour with a description of its components


  • Laboratory equipment for determining flour quality


  • The importance of the components of the dough and their order of addition


  • Processes of dough leavening and maturation: the differences


  • Maillard reaction and food digestion


  • Kneading methods with recipes




  • Essential work equipment


  • Commercial mixers and their differences


  • Wood-fired, electric, tunnel, and gas ovens: differences in usage


  • The regulations for Neapolitan Pizza STG: ingredients, specific production, and processing method


  • Pizza baking (oven temperature and biochemical phenomena)



Practice

30 Hours



  • Preparing the dough by hand and with the aid of mixers, adding the ingredients in the correct sequence


  • Making Neapolitan STG dough


  • Making direct Neapolitan dough in bulk


  • Making indirect doughs for contemporary pizza


  • Control and management of dough temperatures


  • Forming the dough balls (staglio)


  • Managing dough leavening and maturation at both room temperature and controlled temperature


  • Techniques for stretching the dough disk and calibrating toppings


  • Production and cooking techniques for some typical Neapolitan fried foods


  • Preparing doughs with typical ingredient pairings with the support of the Chef


  • Creating a traditional Neapolitan fried food menu


  • Managing wood-fired and electric ovens, baking at different temperatures and analyzing the results


  • Verification test with practical exam



Instructors and teachers

Domenico Vassallo

Book now

Price: 1.200,00€ + IVA

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

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