For a little over a decade, gourmet pizza has not only become a market trend but also represents the challenging marriage between cuisine and pizzeria; two worlds that are close yet sometimes distant in technique, management, and, to some extent, media success. The idea of bringing pizza closer to haute cuisine has allowed the creation of a new style or simply shone a spotlight on the quality of the dough and especially on the quality of the ingredients, whether fresh or cooked, used in pizzerias.
The course will delve into the gourmet phenomenon, starting with doughs made from next-generation flours for pizza styles that enhance high-quality ingredients. This will be followed by a focus on the selection of ingredients: fresh, seasonal, or preserved, with their respective pairings. The connection with the kitchen will be managed by some chefs who will prepare various recipes to help participants learn cooking and food preservation techniques for replicating their gourmet pizzas.
The Gourmet Pizza course is aimed at professionals who want to explore the combination of cuisine and pizzeria to experiment with new flavor pairings through pizza styles suitable for incorporating high-value gastronomic ingredients or preparations.
What You Will Learn
An in-depth level of knowledge and preparation on various types of dough, pizza styles, production techniques, high-quality ingredients, as well as a focus on preparations that bridge the world of restaurant cuisine and pizza.
Duration
40 hours total, divided into 5 days: 10 hours of theoretical lessons and 30 hours of practice.
From 9:00 AM to 5:30 PM
Language
Italian
Course Program
Theory
10 Hours
- Equipment and tools needed to tackle gourmet pizza
- Wheat: the evolution of milling. The new frontier of next-generation flours.
- Flour composition
- Baking pizza in relation to the desired product
- Managing raw materials and creating a recipe: choosing and evaluating seasonality, cooking or marinating, enhancing the balance of contrasts
- The value of raw materials. The correct approach to sustainability, locality, and seasonality in fresh products.
- Food Photography: an in-depth look at photographic techniques to showcase your product in web and social media communication.
Practice
30 Hours
- Making contemporary pizza with direct and indirect doughs
- Making indirect doughs for pan pizza
- Making indirect doughs for pizza in pala
- Using next-generation flours
- Managing dough fermentation and maturation at both room and controlled temperatures
- Developing traditional and innovative recipes with the support of chefs
- Verification test with practical exam