Become the Pizza Maker of the Future: the courses

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Professional Pizzaiolo Course 1st Level

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



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Advanced pizzaioli course

Becoming a pizza chef allows you to be part of a professional category that is highly demanded in the market. The Advanced Professional Pizzaiolo Course aims to impart essential theoretical and practical knowledge for an increasingly demanding market. The program is structured by alternating hours dedicated to learning and refining practical skills with theoretical sessions, which are crucial for gaining the right awareness and knowing how to reap the benefits from one’s work. The course is suitable for those who have attended the Professional Pizzaiolo Level 1 program or have already gained experience in the field and wish to acquire theoretical and practical knowledge to complete their professional training.

The course is aimed at those who wish to deepen and perfect their theoretical-practical preparation through a comprehensive course, which allows refining technical skills through the acquisition of content and methodologies of great professional value. For those who want to manage and organize their activity better or elevate their preparation.


What You Will Gain


An in-depth level of knowledge and preparation on various types of dough, pizza styles, production techniques, raw materials, as well as a focus on the essential managerial aspects for a restaurant business.


Duration


Total of 120 hours, divided over 15 days: 40 hours of theoretical lessons and 80 hours of practical training.

From 9:00 AM to 5:30 PM



Language


Italian

Course program

Theory

40 Hours



    • Historical notes on pizza


    • Introduction to cereals with and without gluten


    • Detailed study of soft and hard wheat: differences, characteristics, factors determining quality, and use in pizzerias


    • Composition of the wheat kernel


    • Milling processes


    • Flour composition with a description of its components


    • Vitamins and their importance


    • Bag labeling and proper storage tips


    • Laboratory equipment to determine flour quality, W, and energy


    • The importance of the elements that make up the dough and the sequence of addition


    • Processes of leavening and maturation of the dough: the differences


    • Maillard reaction and digestion of foods


    • Kneading methods: direct short and long leavening, indirect biga – poolish, and autolysis


    • Flours used with descriptions


    • Equipment:




    • Essential work tools


    • Mixers available on the market and their differences


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




    • Pizza baking: oven temperature and biochemical phenomena


    • Management and control of numbers: food cost, cost of raw materials, the real cost of production, and the actual profit margin of dishes in your establishment


    • The value of raw materials. The correct approach towards sustainability, locality, and seasonality in fresh or preserved products used in pizzerias


    • Bread in the pizzeria: theoretical introduction and production of different types of bread to be made in the pizzeria


    • Verification test with theoretical exam



Practice

80 Hours



    • Creation of doughs for classic round pizza with short and long fermentation, direct and indirect with poolish, biga, and autolysis


    • Creation of Contemporary Neapolitan pizza with direct and indirect doughs using biga


    • Creation of Neapolitan dough as specified by STG standards


    • Creation of indirect method doughs for pan pizza


    • Creation of indirect doughs with various biga for pizza al taglio


    • Creation of direct and indirect doughs for pizza in teglia and focaccia


    • Creation of direct and indirect doughs with alternative flours: whole wheat, type 1 integrated, ancient grains, whole durum wheat semolina, soy mix, low carb (cereals), black carrot dough, spinach, spirulina, and beetroot.


    • Creation of bread in the pizzeria in various forms: Italian-style baguette, ancient grains, cereals, basket bread, Pugliese, baguette, and rosettes


    • Control and management of dough temperatures


    • Formation of dough balls (staglio)


    • Management of leavening and maturation at both room and controlled temperatures


    • Refrigeration management for proper dough storage


    • Techniques for spreading the dough disc and calibrating the seasoning


    • Line management for service


    • Oven management for different types of pizzas prepared


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


    • Organization of work for the next day and cleaning


    • Verification test with practical exam



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Professional Pizzaiolo Course 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

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



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Available courses

Available courses for your selection