Deepen Your Knowledge: specialization courses

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Shovel, Pinsa, Pan, Focaccia and Frying Pan.

Pizza in pala, pinsa, and teglia are the most important styles from Rome or otherwise representative of central Italy, while focaccia and padellino embrace different regional cultures from the north to the far south of our country. What all these doughs and styles have in common is their growing popularity, in Italy and abroad, which has occurred mostly in the last decade as new patterns of pizza consumption have emerged. These are high-hydration doughs that are simple in terms of preparation but have multiple variations that affect the structure, quality, and aesthetics of the product to be obtained.

Scuola Italiana Pizzaioli offers a three-day full immersion course to learn the main techniques of kneading, drafting and baking these different styles of pizza. The course includes the use of multiple flours, with a special focus on the latest stone-ground, cereal mix and whole grain flours, in order to gain the right awareness of the raw materials to be kneaded and learn all the possible nuances so that you can customize your product.

To whom it is addressed

To those who wish to learn the various techniques of making, rising, rolling out and baking pala and pinsa alla romana, pan pizza, focaccia and pan pizza. To professionals, pizzeria owners and chefs who want to delve into the theory and practice needed to make pizza styles, which are in high demand in the marketplace and are ideal as a gourmet base to enhance the highest quality ingredients.

Duration

24 hours divided into 3 days: 2 hours theory class and 22 hours practical class.

9 a.m. to 5 p.m.

What you will receive

  • Pupil kit:
    • Teaching manual
    • T-shirt
    • Cap
    • Apron
    • Bag
    • Notepad
  • Certificate of Participation.

Course Schedule.

Theory

2 hours

  • Pan pizza and its variations: high and fluffy or low and crispy. Its territorial spread, evolution, and how to offer it to the public also in a stuffed version
  • Pizza in pala and pinsa romana, light and crispy. Define the size of both styles and their appropriate weight
  • Focaccia in two different styles using both direct and indirect methods
  • Pizza la padellino, for an alternative product in pizzerias that addresses a different market from other styles
  • Description of equipment and minutiae needed for pan and shovel pizza
  • Introduction on cereals and their differences: soft and hard wheat, their characteristics, and factors that determine their quality
  • The most appropriate flours for pan and shovel pizza: chemical/physical and rheological characteristics, protein, carbohydrates, types of souring, and the use of coarse and seed core flours
  • Introduction to preferments: differences, suitable flours, and preservation methods
  • Yeast: morphology, types of yeasts on the market, its role in dough, yeast action in relation to temperatures and their percentages of use
  • Dough optimizations: making more products with the same dough (bread and breadsticks) in order to cut down waste in the pizzeria

Practice

22 hours

  • Direct autolysis dough for making pan and shovel pizza
  • Direct dough for making pinsa romana
  • Direct dough for making focaccia
  • Direct dough for making pan pizza
  • Indirect dough for different types of pan, shovel, flatbread, and frying pan
  • Temperature-controlled and room temperature preferment preparation
  • Use of alternative flours
  • Optimizing doughs by making more products, as a tasty and sustainable alternative against waste in pizzerias
  • Leavening and drafting
  • Kiln calibration for precooking and final firing
  • Management of fillings and development of traditional and innovative recipes
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Fresh Pasta

Fresh pasta represents one of the most authentic symbols of the Italian culinary tradition, a heritage rooted in centuries of history and craftsmanship.

The fresh pasta specialization course is dedicated to professionals and amateurs who wish to expand their technical skills and enrich their culinary background. Through a comprehensive training course, participants will learn traditional and innovative processing techniques, the correct use of ingredients and the secrets of making excellent artisanal products.

A unique opportunity for those who want to stand out in the industry, enhancing an art that is synonymous with Italian quality, tradition and creativity.

The course aims to teach the main production techniques of different formats and types of fresh pasta, including filled pasta.

Participants will learn how to make dough, roll it out, and cook it properly. The program also includes advanced skills for creating filled pasta such as cappelletti, agnolotti, ravioli and tortellini, with a special focus on techniques for customizing the recipe both for nutritional needs and from an aesthetic point of view.

To whom it is addressed

The course is aimed at young chefs, culinary enthusiasts, and professional cooks who wish to acquire skills in the artisanal preparation of fresh pasta, both at the amateur and professional level.

A Restaurateurs who want to expand their menu by offering new dishes based
on fresh pasta, differentiating themselves from the competition in terms of quality and originality.

Duration

16 hours total, divided into 2 days: 2 hours of theory and 14 hours of practice.

What you will receive

  • Pupil kit:
    • Teaching manual
    • T-shirt
    • Cap
    • Apron
    • Bag
    • Notepad
  • Certificate of Participation.

Course Schedule.

Theory

2 hours

  • Brief overview of fresh pasta in the Italian tradition – History and regional traditions
  • Differences between flours and their uses
  • Focus on equipment needed for production
  • Basic kneading techniques
  • Selection of ingredients for the fillings

Practice

14 hours

  • Making the basic doughs with or without eggs
  • Practical tips on hydration, textures and resting
  • Manual and machine-assisted dough rolling techniques
  • Non-filled pasta formats: noodles, pappardelle, fettuccine, etc.
  • Making dumplings
  • Dough management after cutting
  • Preparation of Stuffed Pasta Doughs
  • Making classic fillings: ricotta and spinach, meat, cheese
  • Closing techniques and formats: ravioli, tortellini, cappelletti and agnolotti
  • Balancing and conservation
  • Crepe making
  • Cooking and production of condiments
  • Tasting and evaluations of products made
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Gluten-free course

Recent scientific studies have shown that people with celiac disease are steadily increasing. Pasta, beer and other baked goods reserved for people with celiac disease are certainly the most striking examples of a gradual and steady process of transformation in consumption. These continuous changes in eating habits are contributing in the restaurant world to the identification of a new target of customers with specific nutritional needs.

The course Gluten Free Pizza of Scuola Italiana Pizzaioli aims to teach how to produce dough with an optimal yield and how to organize the work space to serve their customers in total safety. The theoretical part will be entrusted to a professional trainer in gluten-free catering, while the practical part is entrusted to Master Instructors with Certified Training Path specialists in making gluten-free dough.

The course is aimed at those who want to learn the different techniques for making, preparing, rolling out and baking gluten-free pizza. To professional pizza makers and restaurant owners who want to delve into the theory and practice necessary to successfully operate in the gluten-free restaurant industry through best practices in pizzerias, development of specific menus, and knowledge of dedicated equipment and clothing.

What you will learn

Comprehensive professional training on the world of gluten-free. The course will enable you to learn techniques of kneading, forming and baking different types of pizza along with all the fundamental aspects of organizing your gluten free production in total safety.

Duration

16 hours divided into 2 days: 4 hours theory class and 12 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

4 hours

  • Gluten-free pizza: suitable raw materials, toppings and drinks, labeling and certifications for safe sourcing.
  • Procedures and best practices in pizzerias: storage, processing, baking, room service, and takeout
  • The gluten-free menu: welcoming and communicating with the customer with celiac disease
  • Haccp and food safety regulations in gluten-free
  • Dedicated equipment and clothing

Practice

12 hours

  • Making dough with gluten-free mixture by hand and with mixer
  • Making dough with alternative flours
  • Kneading, forming and spreading technique
  • Calibrating and baking in the electric oven within the prescribed time for gluten-free pizza
  • Preparation of gluten-free biga
  • Making gluten-free dough for pan and shovel
  • Precooking and baking in the electric oven
  • Gluten-free pizza platter
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Course in Large Leavened Products and Petit Fours

Increasingly, the world of large leavened goods is approaching pizzerias that need to expand their clientele with new products in addition to their pizza.

In this course we will cover theory and practice necessary to prepare some iconic leavened goods such as panettone, colomba and sweet focaccia. Kneading and baking techniques will be explained to obtain a great light and tasty leavened dough to be made in pizzerias with different types of flour, in order to be able to offer their customers a quality, personalized and exclusive product.

A part of the course will be dedicated to small pastries with the creation of some products ideal for one’s pizzeria such as cookies, shortcrust pastry (tarts), sponge cake and plumcakes, which will allow one to increase one’s menu with home-made products. This will enhance one’s establishment by completing the gastronomic offerings and taking advantage of the equipment provided without additional investment.

The course is aimed atprofessionals and owners of pizzerias and restaurants who want to learn more about the theory and practice needed to make panettone, colomba, and sweet focaccia in their pizzeria and gain skills in the world of small pastries such as cookies, shortbread, sponge cake, and plumcakes.

What you will learn

An in-depth level of knowledge and preparation on the different types of dough, production techniques, high quality raw materials necessary for the creation of the great traditional leavened goods, as well as a focus on small pastries to complement the gastronomic offerings of their premises.

Duration

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • Cereals, flour: organoleptic characteristics, protein, gluten, starch, enzymes
  • Yeast: morphology, metabolism in the absence and presence of oxygen, production, its role in dough, yeast action in relation to temperatures, the leavening curve and different types of yeast
  • The most suitable flours for preparing large leavened goods in pizzerias
  • Mixtures or semi-finished products: what they are and how they simplify processing in the baking world
  • The action of yeast in dough. The different types of yeast on the market, characteristics and functionality
  • Description of the equipment and small parts needed to make the panettone
  • Description of biga preferment

Practice

14 hours

  • Making panettone doughs with different types of flours and blends
  • Processing with dried sourdough starter
  • Leavening, forming and baking in the various forms
  • Calibration of the kiln for firing
  • Dough for panettone with biga
  • Dough for panettone with sourdough
  • Cooking different types of products in electric oven
  • Production and management of cookies with different flours
  • Making shortcrust pastry for stuffed dry goods
  • Making sponge cake for the production of cakes in different formats
  • Production of the plumcake in different sizes
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Neapolitan STG and Contemporary

Neapolitan pizza is the only preparation of its kind to be protected by an EU specification, born out of the wisdom and daily practice of nearly three centuries of history and constantly evolving. In this course you will discover the secrets of one of the world’s most iconic pizzas through an in-depth study that will start from the Neapolitan STG pizza, made in absolute compliance with the Traditional Specialty Guaranteed specification, to the new trends that have evolved the original recipe in terms of doughs, cooking and recipes.

The course is aimed at. Those who wish to learn the various techniques of production, dough management, Neapolitan-style rolling out and baking according to tradition. To professionals, pizzeria owners, and chefs who want to delve into the history, theory, and practice necessary to artfully make STG and contemporary Neapolitan pizza.

What you will learn

The course aims to train pizzaioli on dough production and processing techniques for Pizza Napoletana STG and Contemporanea, the choice of raw materials and their use, permitted equipment, and optimal baking techniques.

Duration

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • Brief history of Neapolitan pizza
  • The specification of Neapolitan pizza STG: the ingredients, specific method of production and processing
  • Characteristics of flour and dough in the production of Neapolitan pizza: dough preparation, forming and rising
  • Stuffing: the importance of raw material selection
  • Evolution of Neapolitan pizza: the contemporary. Reflections on doughs, cooking and recipes.

Practice

14 hours

  • Implementation of the traditional recipe stipulated in the specification of the Neapolitan pizza STG
  • Making traditional direct dough with double leavening and with preferment: differences and similarities to the traditional recipe
  • Disk drafting using the Neapolitan technique
  • Cooking within the time frame specified in the specification
  • Analysis of finished product characteristics
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Bread in Pizzeria

The oven is the heart of the pizzeria and can beat well beyond the hours of service. So let’s learn how to make the bread that will provide crispy company while waiting for dishes, to serve tasty appetizers or simply to accompany tasty dishes. During the course, kneading and baking techniques will be explained to achieve a light and tasty bread that can be made in pizzerias with different types of flour so they can offer their customers a quality, fresh, personalized and exclusive product every day.

To professionals who want to learn more about the various techniques for preparing and producing baked goods of the highest quality. To pizzeria and restaurant owners who want to offer their customers different types of breads made using specific baking techniques.

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

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • The main cereals and their differences: wheat and its genetics
  • Flour: chemical/physical and rheological characteristics, proteins, carbohydrates, fats, minerals, bag information, preservation and storage
  • The action of yeast in direct doughs and preferments: the different types of yeast on the market, characteristics and rates of use
  • Analysis of production techniques and their sequence of operation

Practice

14 hours

  • Making bread doughs with different kneading techniques
  • Use of preferments and filler paste
  • Use of flours with different characteristics
  • Diversified forming techniques for bread types
  • Leavening management of direct and indirect doughs and baking in electric and wood-fired oven
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PAN PIZZA

The pan pizza had almost disappeared by the end of the last century, only to make a comeback during the first decade of the 21st century, thanks in part to the general rediscovery of traditional gastronomic products.

The skillet is a style that brings out the flavor of flours and enhances classic or innovative toppings from an aesthetic and flavor perspective. The course will reveal all the secrets to making a skillet with direct and indirect doughs, addressing the different techniques of precooking and regenerating.

The course is aimed at those who want to learn the various techniques for making, rising, rolling out and baking pan pizza. To professionals, pizzeria owners and chefs who want to delve into the theory and practice needed to make a new style of pizza that is ideal as a gourmet base for enhancing the highest quality ingredients.

What you will learn

Comprehensive professional training on the techniques of kneading, forming and precooking that will enable you to create a workmanlike pan pizza: crispy but with a soft, honeycombed and fluffy heart.

Duration

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • Brief introduction on the origin of the product, its territorial spread, methods of enhancement and proposal to the public
  • The main cereals and their differences: Wheat and its genetics
  • Flours suitable for the frying pan: chemical/physical characteristics
  • The action of yeast in dough: the different types of yeast on the market, characteristics and functionality
  • Analysis of production techniques from dough to baking

Practice

14 hours

  • Making short-rising dough
  • Making doughs with the indirect method: biga and poolish
  • Management of double leavening
  • Techniques for forming and spreading on the frying pan
  • Precooking management with different techniques
  • Making traditional and innovative recipes
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Pizza in Pala and Teglia

Pizza in Pala and Roman teglia are two styles typical of central Italy, particularly the Lazio region. These are high-hydration doughs that are simple in terms of preparation but have multiple variations that affect the structure, quality, and aesthetics of the product to be obtained. Scuola Italiana Pizzaioli is offering a two-day full immersion course to learn the main production techniques for both styles of pizza, the hydrated version, the classic soft pan variant and focaccia. The course includes the use of different flours, with a special focus on the latest stone-ground, cereal mixes and whole grain flours in order to gain the right awareness of the raw materials to be kneaded and learn all the possible nuances to be able to customize your product.

The course is aimed at those who want to learn the various techniques for making, rising, rolling out and baking classic and hydrated shovel and pan pizzas. To professionals, pizzeria owners and chefs who want to delve into the theory and practice necessary to make two styles of pizza, which are in high demand in the marketplace and are ideal as a gourmet base for enhancing the highest quality ingredients.

What you will learn

Comprehensive professional training on the various techniques of making, preparing, rolling out and precooking shovel and pan bases, through the use of various types of flours and related kneading methods.

Duration

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • The pizza in pan and its variations: high and fluffy or low and crispy. Its territorial spread, evolution, and how to offer it to the public also in a stuffed version
  • The pizza in shovel, light and crispy. Define the size of the shovel pizza and the appropriate weight
  • Description of equipment and minutiae needed for pan and shovel pizza
  • Introduction on cereals and their differences: soft and hard wheat, their characteristics, and factors that determine their quality
  • The most appropriate flours for pan and shovel pizza: chemical/physical and rheological characteristics, protein, carbohydrates, types of souring, and the use of coarse and seed core flours
  • Introduction to preferments: differences, suitable flours, and preservation methods
  • Yeast: morphology, types of yeasts on the market, its role in dough, yeast action in relation to temperatures and their percentages of use
  • Dough optimizations: making more products with the same dough (bread and breadsticks) in order to cut down waste in the pizzeria

Practice

14 hours

  • Direct short-rising dough for making pan and shovel pizza
  • Indirect dough for different types of pan, shovel and flatbreads
  • Temperature-controlled and room temperature preferment preparation
  • Use of alternative flours
  • Optimizing doughs by making more products, as a tasty and sustainable alternative against waste in pizzerias
  • Leavening and drafting
  • Kiln calibration for precooking and final firing
  • Management of fillings and development of traditional and innovative recipes
Read more

Pre-ferments in Pizzeria

The world of prebaking is quite broad, as is its use. It is a prebaking agent that is made hours before the final dough is made. At this stage, considerable lactic fermentation takes place, during which acids are produced that flavor the final product. Among the most widely used pre-doughs we find the biga, the methodology of which will be explored in depth during the course. An attempt will be made to understand and recognize its correct maturation, addressing any issues related to kneading times, temperatures, resolving any excess acidity and understanding its correct management. The types of flours and correct processing methods for making bread, pizza in pala and focaccia with the use of preferments will be indicated.

The course is aimed at. Those who wish to learn about the world of prebakes and how to use them. To professionals who want to learn more about the theory and practice needed to make prebrews that are balanced in acidity and handled at both room and refrigerated temperatures.

What you will learn

A complete professional training in the management of preferments and on their use in different types of pizza. The course will teach you the rheological value of flours to make the best use of them in the preferments. You will be trained in the management of doughs with different rising times and the conscious use of suitable flours to refresh your preferments.

Duration

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • Brief introduction on preferments; advantages and disadvantages in their use in pizza doughs and the factors affecting their success
  • The main cereals and their differences: wheat and its genetics
  • Flours dedicated to preferments: chemical/physical and rheological characteristics, proteins, carbohydrates, fats, and types of curing
  • The biga and its rules in breadmaking
  • The poolish and its rules: handling temperature, amounts of yeast determinants for desired maturation times and percentages in the dough
  • The action of yeast: the different types on the market, characteristics, functionality and rates of use
  • Analysis of production techniques from dough to baking

Practice

14 hours

  • Making room-temperature or refrigerated biga preferment for classic pizza
  • Making poolish preferment at room temperature or refrigerated for classic pizza
  • Breaking and forming of loaves of bread
  • Refrigerated control dough management
  • Handling and spreading the dough
  • Final test
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Available courses

Available courses for your selection