Professional Pizzaiolo Course in Neapolitan Pizza and Fry Cooking

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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 – Neapolitan Pizza and Frying. aims to transmit theoretical and practical notions that are indispensable for knowing how to make a Neapolitan pizza to perfection. The alternation of hours devoted 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 or to those who wish to acquire method and theoretical-practical knowledge to improve the product they already make.

The course is aimed at. Those who wish to undertake training to learn production technique, dough management, Neapolitan-style rolling and traditional cooking. To white art professionals, restaurant owners who want to deepen the technique, practice and knowledge needed to best work 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 and you will be guided through the study of the Pizza Napoletana STG, obtained in absolute compliance with the European Union’s Traditional Specialty Guaranteed specification, and then address the new trends that have brought evolution in terms of doughs, cooking and recipes. The course aims at high professional training of pizza makers on the techniques of production and processing of Neapolitan pizza dough, traditional frying and, with the support of chefs, they will learn about combinations that will make pizza an extraordinary dish.

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

  • Historical background on pizza
  • Mention of cereals with and without gluten
  • In-depth study of soft wheat and durum wheat: differences, characteristics, factors determining quality and use in pizzerias
  • Wheat caryopsis composition
  • Mill processing stages
  • Flour composition with description of its elements
  • Laboratory equipment to determine the quality of flour
  • The importance of the elements that make up the dough and the sequence of insertion
  • Dough rising and maturation processes: the differences
  • Maillard’s reaction and digestion of foods
  • Kneading methods with recipes
  • Essential work equipment
  • Commercial kneading machines and their differences
  • Wood-fired, electric, tunnel, and gas ovens: differences in modes of use
  • The specification of Pizza Napoletana STG: the ingredients, specific method of production and processing
  • Pizza baking (oven temperature and biochemical phenomena)

Practice

30 hours

  • Making the dough by hand and using kneading machines by inserting the ingredients in the correct sequence
  • Making Neapolitan dough STG
  • Realization of Neapolitan direct mass dough
  • Making indirect doughs for contemporary pizza
  • Control and management of dough temperatures
  • Loaf formation (staglio)
  • Management of leavening and ripening at both room temperature and controlled temperature
  • Techniques for rolling out the dough disk and calibrating the sauce
  • Production and cooking techniques of some typical Neapolitan frying preparations
  • Preparation of doughs with combinations of typical ingredients with the support of the Chef
  • Creation of a traditional Neapolitan fry menu
  • Wood-fired and electric oven management, cooking at different temperatures, and analysis of results
  • Verification test with practical examination

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