The Master Classic Pizza course is intended specifically for pizza chefs already working in the sector who would like to learn the Neapolitan technique or wish to correct any issues in their working method. The aim of the course is to highlight the differences between the typical Neapolitan pizza and other types of pizza, concentrating in particular on the differences in dough, dough rising and baking.

It is an individual course, so the length and the content is based on the needs and experience of each student. After careful observation of the student’s pizza making process, the instructors will decide which areas need to be worked on. The course is tailored to the level of experience of each pizza chef.

The price of the course will vary depending on its length.

Each day of the course for Pizza Chefs costs €150 + VAT