Format designed for those who wish to learn the skills and techniques needed to make Neapolitan pizza at a professional level.
Content for restaurant staff includes: dough management, selection of ingredients, toppings, baking, table service, collaboration with pizza oven staff, front of house staff duties.
Content for pizzeria owners includes: managing oven staff, restaurant logistics, décor and cleaning, organization of staff, working at the counter, selection of ingredients, menu and wine list creation, dough management, toppings, baking, table service, administration and book keeping.

Professional course program

This course consists of 90 hours spread over 20 days and is intended for those who have never worked as a professional pizza chef before but who are hoping to take up a career in this area. Courses will be held by trained and qualified instructors.

Module 1 (20 hours)

Monday (An interpreter will be required on this day for foreign students)

  • 10:00 Introduction to the course, distribution of learning material and uniforms;
  • 10:30 Showing of “Il Sole nel Piatto”, a documentary about Neapolitan Pizza
  • 11:30 – 14:00 History of the Neapolitan Pizza

Tuesday (An interpreter will be required on this day for foreign students)

  • 10:00 – 14:00 Lesson on the dough rising process (direct dough) common problems and errors during the preparation of dough for a Neapolitan pizza, and discussion around dough storage methods; master pizza chef prepare manual dough.

Wednesday (An interpreter will be required on this day for foreign students)

  • 10:00 – 14:00 Students will practice manual dough making. Forming dough balls: explanation and demonstration by master pizza chef; practice by students

Thursday (An interpreter will be required on this day for foreign students)

  • 10:00 – 14:00 Students will practice manual dough making and observe the master pizza chef prepare dough using an electric dough maker

Friday (An interpreter will be required on this day for foreign students)

  • 10:00 – 14:00 Students will practice preparing dough with the electric dough maker. Demonstration of how to form the pizza base using fingertips.

Module 2 (20 hours)

Monday (An interpreter will be required on this day for foreign students)

  • 10:00-11:00 Students will practice making dough using the electric dough maker
  • 11:00 – 14:00 Formation of dough balls and demonstration of pizza tossing as a method to form the pizza base; students begin to practice stretching pizza dough by tossing

Tuesday

  • 10:00 – 14:00 Students make pizza dough using electric dough maker, form dough balls and practice stretching pizza base

Wednesday

  • 10:00 – 14:00 Students make pizza dough using electric dough maker, form dough balls and practice stretching pizza base

Thursday

  • 10:00 – 14:00 Students make pizza dough using electric dough maker, form dough balls and practice stretching pizza base

Friday (An interpreter will be required on this day for foreign students)

10:00-14:00 Instructor introduces the history of the wood oven, explains the use of the pizza peel to bake Neapolitan pizza, and demonstrates how to light the wood oven. Students begin to practice how to use the pizza peel to insert pizza into the oven and to flip it.

Module 3 (20 hours)

Monday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven and baking Neapolitan pizza

Tuesday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven and baking Neapolitan pizza

Wednesday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven and baking Neapolitan pizza

Thursday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven and baking Neapolitan pizza

Friday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven and baking Neapolitan pizza. In addition, introduction to toppings (oil and tomatoes).

Module 4 (20 hours)

Monday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven, adding pizza toppings (oil and tomatoes) and baking Neapolitan pizza

Tuesday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven, adding pizza toppings (oil and tomatoes) and baking Neapolitan pizza

Wednesday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven, adding pizza toppings (oil and tomatoes) and baking Neapolitan pizza

Thursday

  • 10:00-14:00 Students practice dough making with electric dough maker, formation of dough balls, stretching the pizza base, lighting the wood oven, adding pizza toppings (oil and tomatoes, some with mozzarella) and baking Neapolitan pizza

Friday

  • Final tests (Students must demonstrate their ability to produce 10 Margherita pizzas from start to finish)

Afternoon module (10 hours) – from Monday to Friday

(This will take place during one of the four weeks, to be communicated by the instructors)

  • 16:00-19:00 Preparation of pizza toppings (tomatoes, mozzarella, basil etc.)
  • Organizing oven workload

N.B: The certificate “Diploma di Pizzaiuolo” will only be awarded to those who successfully pass the final test. For those participants who do not pass, a certificate of participation will be provided.

Price: €2,800.00 + VAT

Scheduled professional courses

Professional courses 03/10/2022

3 October ore 10:00 - 29 October ore 14:00

Professional courses 31/10/2022

31 October ore 8:00 - 26 November ore 17:00

Professional courses 28/11/2022

28 November ore 8:00 - 23 December ore 17:00