Recent scientific studies have shown that the number of people with celiac disease is steadily increasing. Pasta, beer, and other gluten-free baked goods are the most striking examples of a gradual and steady transformation in consumption patterns. These ongoing changes in dietary habits are contributing to the identification of a new target audience in the restaurant industry, with specific nutritional needs.
The Gluten-Free Pizza course by the Italian School of Pizzaioli aims to teach how to produce an optimal dough and how to organize the workspace to serve customers in total safety. The theoretical part will be led by a professional trainer in gluten-free catering, while the practical part will be handled by Master Instructors with Certified Training Pathway specialized in creating gluten-free doughs.
The course is aimed at those who want to learn the different techniques of production, preparation, stretching, and baking of gluten-free pizza. It is suitable for professional pizza chefs and restaurant owners who wish to deepen their theoretical and practical knowledge needed to successfully operate in the gluten-free catering sector, including best practices in pizzerias, development of specific menus, and knowledge of dedicated equipment and clothing.
What You Will Learn
Complete professional preparation in the world of gluten-free. The course will enable you to learn dough techniques, shaping, and baking of various types of pizza along with all the essential aspects to organize your gluten-free production in total safety.
Duration
16 hours divided over 2 days: 4 hours of theoretical lessons and 12 hours of practical lessons.
From 9:00 AM to 5:00 PM
Language
Italian
Course program
Theory
4 Hours
- Gluten-free pizza: raw materials, suitable toppings and beverages, labeling, and certifications for safe sourcing.
- Procedures and best practices in pizzeria: storage, processing, cooking, dining room and takeout service
- The gluten-free menu: welcoming and communicating with celiac customers
- HACCP and food safety regulations in gluten-free operations
- Dedicated equipment and attire
Practice
12 Hours
- Making gluten-free dough mixture by hand and with a dough mixer
- Making dough with alternative flours
- Technique of mixing, shaping, and stretching
- Calibration and baking in an electric oven within the times required for gluten-free pizza
- Preparation of gluten-free biga (pre-ferment)
- Making gluten-free dough for teglia and pala
- Pre-baking and baking in an electric oven
- Plating of the gluten-free pizza
