Bread in Pizzeria

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The oven is the heart of the pizzeria and can operate well beyond service hours. Let’s learn to produce bread that provides crispy companionship while waiting for dishes, to serve tasty appetizers, or simply to accompany delicious meals. During the course, the techniques of mixing and baking to achieve light and tasty bread made in the pizzeria with different types of flour will be explained, so as to offer customers a quality, fresh, personalized, and exclusive product every day.

For professionals who intend to delve into the various techniques of preparation and production of high-quality bakery products. For pizzeria and restaurant owners who want to offer their customers different types of bread made with specific baking techniques.



What You Will Learn


The ability to choose the appropriate flours for the type of dough you want to make and the related techniques of preparation, maturation, stretching, topping, and cooking of the classic round pizza.



Duration


16 hours spread over 2 days: 2 hours of theoretical lessons and 14 hours of practical lessons.

From 9:00 AM to 5:00 PM



Language


Italian

Course program

Theory

2 Hours



  • The main cereals and their differences: wheat and its genetics


  • Flour: chemical/physical and rheological characteristics, proteins, carbohydrates, fats, minerals, information on the packaging, preservation, and storage


  • The action of yeast in direct doughs and preferments: the different types of yeasts available commercially, characteristics, and usage percentages


  • Analysis of production techniques and their operational sequence



Practice

14 Hours



  • Making bread doughs with different kneading techniques


  • Use of preferments and old dough


  • Using flours with different characteristics


  • Diverse shaping techniques for different types of bread


  • Management of leavening of direct and indirect doughs and baking in electric and wood-fired ovens



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