The Amateur Course

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.
THEORETICAL PART
• Introduction to the Neapolitan Pizza
• Historical notes about the origins from the focaccia to the Neapolitan Pizza
• Information about the raw ingredients to make the classical Neapolitan pizza (water, flour, yeast, tomato, mozzarella cheese, olive oil, basil)
• Information about the equipment (wood fired oven, dough machine, pizza peels, classic Neapolitan cruet, pizza ball container)
• Optional guided tours to the ingredients production companies
PRACTICAL PART
• Making the dough by hand or dough machine
• Pizza ball rising
• Handling of the pizza dough
• Baking the pizza
• Preparation of the Classical Neapolitan Pizza focusing on its specific features.
PRICE € 700,00 + VAT

• The Amateur Course
• The master
• Professional course

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. […]

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