Professional Pizzaiolo Course 1st Level

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Becoming a pizza maker allows you to be part of a professional category that is in high demand in the market. The program Professional Pizzaiolo 1st level aims to transmit theoretical and practical notions that are essential to knowing how to make a classic round pizza to perfection. The alternation of hours devoted to learning and perfecting practical skills with theoretical sessions will be fundamental to knowing how to reap the benefits from one’s work. The course is suitable for those who have no experience in the field or those who wish to acquire method 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 for preparing, maturing, spreading, stuffing, and baking classic round pizza.

Duration

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

9 a.m. to 5:30 p.m.

Language

Italian

Course Schedule.

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 enhancers
  • Salt and oil: their importance
  • The 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
  • Breaking and forming of loaves of bread
  • Handling and spreading the dough
  • Refrigerated control dough management
  • The value of ingredients
  • Drafting practice with different techniques
  • Kiln management and firing at different temperatures and analysis of results
  • Theoretical and practical examination

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