Neapolitan STG and Contemporary

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Neapolitan pizza is the only preparation of its kind to be protected by a European Community specification, born from the wisdom and daily practice of about three centuries of history and continuously evolving. In this course, you will discover the secrets of one of the most iconic pizzas in the world through an in-depth study that starts from the Neapolitan Pizza STG, made in absolute respect of the Guaranteed Traditional Specialty regulation, to the new trends that have evolved the original recipe in terms of doughs, baking methods, and recipes.

The course is aimed at those who wish to learn the various production techniques, dough management, Neapolitan stretching, and traditional baking. It is designed for professionals, pizzeria owners, and chefs who want to delve into the history, theory, and practice necessary to masterfully make both the traditional and contemporary Neapolitan Pizza STG.



What You Will Learn


The course aims to train pizza chefs in the production and processing techniques of dough for Neapolitan Pizza STG and Contemporary versions, on the selection of raw materials and their use, the permitted equipment, and optimal baking techniques.



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



  • Brief history of Neapolitan pizza


  • The Neapolitan Pizza STG specification: ingredients, specific method of production and processing


  • Characteristics of flour and dough in the production of Neapolitan pizza: dough preparation, shaping, and leavening


  • Topping: the importance of selecting raw materials


  • The evolution of Neapolitan pizza: the contemporary version. Reflections on doughs, baking, and recipes



Practice

14 Hours



  • Creation of the traditional recipe as specified by the Neapolitan Pizza STG regulations


  • Making traditional direct dough with double leavening and with preferment: differences and similarities compared to the traditional recipe


  • Stretching the dough with Neapolitan technique


  • Baking within the times specified by the regulations


  • Analysis of the characteristics of the finished product



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