Professional course

The course will last 100 hours, divided into 20 days and is aimed at people who have never worked as a pizzaiolo and want to learn the profession. The courses will be held by qualified instructors and trainers.

1st Form (24 hours)

Monday (Non italian students, on this day, will need an INTERPRETER)

  • 10:00 am Presentation of the course, distribution of educational materials and uniforms;
  • 10:30 am Screening of the short movie about Neapolitan pizza “Il Sole nel Piatto” (The sun on a plate);
  • 11:30 am – 2:00 pm Historical notes about Neapolitan pizza;
  • 2:00 pm – 3:00 pm Lunch break;
  • 3:00 pm – 5:00 pm Lesson and discussion on “Dough Rising”;

Tuesday (Non italian students, on this day, will need an INTERPRETER)

  • 10:00 am – 2:00 pm Lesson held by Annalisa Romano “Professor at University of
    Naples Federico II, Department of Nutrition Sciences” on: Rising, Flour, frequent problems and mistakes in making the dough for the Neapolitan pizza;
  • 2:00 pm – 3:00 pm Lunch break;
  • 3:00 pm- 4:00 pm Dough handling demostration by the instructor;

Wednesday

  • 10:00 am – 2:00 pm Dough hand preparation by the students;

Thursday

  • 10:00 am – 2:00 pm Dough hand preparation by the students;

Friday (Non italian students, on this day, will need an INTERPRETER)

  • 10:00 am – 2:00 pm Dough hand preparation by the students. Explanation and then shaping of dough balls by the students;
  • 2:00 pm – 3:00 pm Lunch break;
  • 3:00 pm – 4:00 pm Explanation of handling the dough disc using the fingertips;

 

2nd Form (24 hours)

Monday (Non italian students, on this day, will need an INTERPRETER)

  • 10:00 am – 2:00 pm Merchandise studies of products for Neapolitan pizza;
  • 2:00 pm – 3:00 pm Lunch break;
  • 3:00 pm – 5:00 pm Lesson on specific equipment for mastering Neapolitan pizza (oven, peels, mixer, countertop);

Tuesday (Non italian students, on this day, will need an INTERPRETER)

  • 10:00 am – 11:00 am Explanation and preparation of the dough with the mixer by the instructor;
  • 11:00 am – 2:00 pm Shaping the dough balls explanation of handling dough disc using the rotation technique;
  • 2:00 pm – 3:00 pm Lunch break;
  • 3:00 pm – 4:00 pm first steps of extending the pizza, using the rotation technique by the students;

 

 Wednesday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer by the students, shaping of the dough balls and extending the pizza disc;

Thursday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer by the students, shaping of the dough balls and extending the pizza disc;

 

Friday (Non italian students, on this day, will need an INTERPRETER)

  • 10:00 am – 2:00 pm Lighting the wood-fired oven by the  instructor, explanation of the cooking techniques for the Neapolitan pizza using pizza peels,
  • 2:00 pm – 3:00 pm Lunch break;
  • 3:00 pm – 4:00 pm First steps in using pizza peels, practice on how to slide pizza into the oven and rotate it using peels;

 

 3rd Form (20 hours)

Monday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven and baking the pizza by the students

Tuesday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven and baking the pizza by the students;

 

Wednesday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven and baking the pizza by the students

 

Thursday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven and baking the pizza by the students;

 

Friday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven and baking the pizza by the students and introduction of stuffing (with oil and tomato sauce)

 

 

 4th Form (20 hours)

Monday   

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven, stuffing (with oil and tomato sauce) and baking the pizza by the students;

Tuesday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven, stuffing (with oil and tomato sauce) and baking the pizza by the students;

 

Mercoledì

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven, stuffing (with oil and tomato sauce) and baking the pizza by the students;

 

Thursday

  • 10:00 am – 2:00 pm Preparation of the dough with the mixer, shaping of the dough balls, extending the pizza disc, lighting the wood-fired oven, stuffing (with oil and tomato sauce and some with mozzarella) and baking the pizza by the students;

 

Friday

  • 10.00 am – 2.00 pm Exams (the student will carry out all the steps necessary to make N. 10 pizza margherita).

 

Afternoon form (12 hours)From Tuesday to Friday

(During one of the four weeks, it will be indicated by the instructors)

  • 4.00 pm – 7.00 pm Getting ready all the ingredients for the Neapolitan pizza (tomato sauce, mozzarella, basil, etc.);
  • Organisation of working with the oven.

 

Note Upon passing the exam it will be issued the “Diploma of Pizzaiuolo”, otherwise it will be issued a Certificate of Attendance.

COURSE FEE € 2.800,00 + VAT

 

 

The course aims to introduce the secrets of the Classic Neapolitan Pizza and why it is superior to other pizza. It is aimed at all those people who are intrigued by the Neapolitan pizza, housewives, food lovers and all the people who want to go through a great new experience. It is a one week course (for a total of 20 hours) and runs from Monday to Friday from 10 am to 2 pm for providing the participants a basic knowledge..[...]

The Master Classic Pizza course is aimed exclusively at professional pizzaiolo already working in the field wishing to acquire the Neapolitan technique. The goal of the program is to highlight the differences between the Classical Neapolitan Pizza and other types of pizza, especially analyzing the differences between the doughs, the rising and the baking. [...]

The course will last 100 hours, divided into 20 days and is aimed at people who have never worked as a pizzaiolo and want to learn the profession. The courses will be held by qualified instructors and trainers. [...]

This post is also available in: Italian