Advanced pizzaioli course

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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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