The “padellino” pizza style had almost disappeared by the end of the last century, only to regain popularity in the first decade of the 21st century, thanks also to a general rediscovery of traditional gastronomic products.
The padellino is a style that enhances the flavor of flours and highlights both classic and innovative toppings from an aesthetic and taste perspective. The course will reveal all the secrets to creating a padellino with direct and indirect doughs, covering various pre-cooking and regeneration techniques.
The course is aimed at those who want to learn various production techniques, leavening, stretching, and cooking of padellino pizza. It is designed for professionals, pizzeria owners, and chefs who want to deepen their theoretical and practical knowledge necessary to create a new style of gourmet pizza base that enhances high-quality ingredients.
What You Will Learn
A complete professional preparation on the techniques of dough making, shaping, and pre-cooking that will allow you to create a pan pizza to perfection: crispy yet with a soft, spongy, and fluffy core.
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
-
- A brief introduction to the origin of the product, its territorial spread, methods of enhancement, and presentation to the public
-
- The main cereals and their differences: Wheat and its genetics
-
- Flours suitable for the skillet pizza: chemical/physical characteristics
-
- The action of yeast in the dough: the different types of yeasts available commercially, their characteristics and functionalities
-
- Analysis of production techniques from dough to cooking
Practice
14 Hours
-
- Making short fermentation dough
-
- Making doughs with the indirect method: biga and poolish
-
- Managing double fermentation
-
- Techniques for forming and stretching on the skillet
-
- Managing pre-cooking with various techniques
-
- Creating traditional and innovative recipes
