All the articles by silviocicchi

SILVIO CICCHI:Male Age:54 A restaurant-trained Executive Pizza Chef, he is the author of upcoming book of pizza recepy: “PIZZA e FANTASIA“, you can download it for free registering on this site. He currently resides in Spinetoli (ITALY) with his cats and dogs. Specialized in Business start up – Pizza dove – Pizza courses – Art of pizza.
Pizzaiolo Online Course: Learn the art of pizza without moving from home

Pizzaiolo Online Course: Learn the art of pizza without moving from home

Pizzaiolo Online Course: Learn the art of pizza without moving from home

Discover the magic of online pizza chefs courses

Pizza is one of the most loved Italian excellence in the world. But you knew that today you can learn the Pizza preparation As a true professional without moving from home? Thanks to ours school pizza, We offer a suit During pizza online which allows you to acquire professional skills directly from your kitchen.

With a practical methodology, Detailed video tutorials and the constant support of our pizza masters, You can transform your passion into a real career opportunity.

Why choose an online pizza chef course?

Flexible and personalized training

One of the main advantages of ours During pizza online It is flexibility. You can follow the lessons when you want, adapting them to your daily commitments. It doesn't matter where you are: An internet connection is enough to start building your future in the world of pizza.

In addition to, Each student has access to a personal tutor that follows him step by step, ensuring effective and personalized learning.

The quality of the pizza school

Our School Pizza boast years of experience in the training of professional pizza chefs. Our courses are designed not only to teach basic techniques, but also to deepen the knowledge on the choice of raw materials, on the techniques of dough and leavening, on the management of cooking times and the art of the filling.

Do not only learn to prepare a pizza: learn to create an authentic and memorable culinary experience.

What you will learn during the course?

The foundations of the preparation of pizza

We will start from the bases: from the knowledge of the flours, the importance of water and yeast, until the construction of the perfect dough. Through clear and detailed video elections, You will be guided in the Pizza preparation traditional and in its most modern variants.

Advanced techniques for professional pizza chefs

Pass the bases, The course will come alive with advanced techniques: long leavening management, Use of chariot and poolish, Cooking in a traditional oven, gas or electric. You will also receive practical advice on how to optimize working times, on the conservation of the dough and on the new trends of the gourmet pizza.

Pizza business and marketing

For those who want to transform passion into a profession, We offer extra modules dedicated to the management of a pizzeria, to marketing and customer loyalty. Because knowing how to do an excellent pizza is fundamental, But knowing how to sell it is equally important!

To whom our course is addressed?

Our During pizza online It is designed for:

  • Cooking enthusiasts who want to improve their skills.

  • Future pizza chefs who dream of working in a pizzeria or opening their own.

  • Catering professionals who wish to expand their offer.

  • Anyone who wants to learn the art of pizza without having to attend a course in presence.

No previous experience is required: we will leave together from the bases, building your skills step by step.

Some interesting data on the world of pizza

  • In Italy there are beyond 76.000 active pizzerias, a sector in continuous growth.

  • The average consumption of pizza per capita in Italy is approximately 7,6 kg all’anno.

  • Beyond the 65% of Italian pizzerias is looking for qualified personnel.

An important fact: The request for professional pizza chefs is also growing abroad, with job opportunities all over the world!

The advantages of choosing our Pizzaioli school

  • Recognized final certification.

  • Access to an exclusive community of students and professionals.

  • Dedicated assistance even after the end of the course.

  • Possibility of internships at affiliated pizzerias.

Our school pizza It is the reference point for those looking for quality, professionalism and a training -oriented training.

Sign up now and transform your passion into a profession!

Don't wait any longer: The world of pizza awaits you! Our During pizza online, You can become a real pizza maker comfortably from your home.

Visit our site, See the Corsi Calendar and sign up for today. Lessons start every week!

Pizza School, courses for quality pizza chefs: Learn with the best.

Greetings from Silvio Cicchi

Because pizza chef formation is essential for success

Pizzaiolo in Italy or abroad? Where it is better to work and why

Pizzaiolo in Italy or abroad? Where it is better to work and why

Introduction: a job that knows no boundaries

The profession of the pizza maker is among the most requested in the catering sector, not only in Italy but also abroad. Thanks to the growing popularity of the Italian pizza in the world, More and more restaurants are looking for pizza chefs formed and capable. If you are wondering where it is better to work, in Italy or abroad, This article will guide you through advantages, disadvantages, Practical opportunities and advice to get the way to the best of your path, Starting from a solid School Pizza.


Courses for pizza: The first step for a successful career

Training makes the difference

Those who want to become pizza chef must start with a professional preparation. I courses for pizza offered by a school pizza serious and recognized provide fundamental skills:

  • Techniques of Pizza preparation traditional and gourmet

  • Knowledge of the doughs, leavening and cooking

  • Oven management (the largest, electric or gas)

  • Food safety and hygiene

  • Soft Skills as a teamwork, Customer communication and management

A School Pizza Not only form competent pizza chefs, but prepares professionals ready to work all over the world.


Work in Italy as a pizza chef

Pro: tradition and passion

In Italy, The figure of the pizza maker is deeply rooted in gastronomic culture. The main advantages are:

  • Direct access to tradition and pizza masters

  • Possibility to work in historical pizzerias or innovative local

  • Growth opportunities in contexts where pizza is art

  • Dignged salaries with the possibility of career

Against: competition and seasonality

Working in Italy can involve some challenges:

  • High competition, especially in large cities

  • Some seasonal or on call contracts

  • Lower initial wages than abroad


Work abroad as a pizza chef

Pro: higher salaries and growing demand

All’estero, especially in countries like Germany, Switzerland, United Kingdom, United States and Australia, The Italian pizza maker is very refined. The advantages include:

  • Average salaries higher (Until double compared to Italy)

  • High demand of pizza chefs formed in Italian schools

  • Greater possibility of opening its own pizzeria

  • Multicultural experience and quick professional growth

Against: Adaptation and bureaucracy

Work abroad also requires a spirit of adaptation:

  • Linguistic barriers

  • Different food regulations

  • Higher life cost in some countries

  • Distance from home and Italian culture


Direct comparison: Italia vs Estero

I wait Italy Estero
Tradition Alta Sought but not autochthonous
Media salary 1.200 – 1.800 €/month 2.000 – 3.500 €/month
Career opportunities Average Other
Lifestyle Mediterranean, family Multicultural, dynamic
Tongue No barrier Possible initial obstacle
Value of the diploma National Highly appreciated if Italian

Practical suggestions to choose where to work

  1. Follow a professional course: Choose one school pizza recognized to acquire valid skills everywhere.

  2. Experience in Italy: Start here to learn the foundations and build a solid curriculum.

  3. Study languages: If you focus abroad, Learn at least English to communicate effectively.

  4. Check local regulations: Find out about the requirements to work as a pizza chef in the various countries.

  5. Evaluate the offers carefully: Read the contracts well and also consider benefits, accommodation and cost of living.


Conclusions: where it is convenient to work?

The answer depends on your personal goals. If you dream of living immersed in Italian gastronomic culture, Then staying in Italy is perfect for you. If instead you want to earn more, have international experience and maybe open your own pizzeria, abroad offers great opportunities.

In both cases, The key to success is a solid formation. A good course at a School Pizza prepares you to face any professional challenge, at home or in the world.


You want to become a professional pizza chef?

Choose ours courses for pizza: We form you with expert masters, Modern techniques and an international vision of the trade. Our school pizza It is the ideal starting point for those who dream of making a career in the Pizza preparation, everywhere in the world.

Sign up now and start your journey from Pizzaiolo!


Greetings from Silvio Cicchi

Pizza yeast: Which to choose between brewer's yeast, Mother and dry?

Pizza yeast: Which to choose between brewer's yeast, Mother and dry?

Pizza yeast: Which to choose between brewer's yeast, Mother and dry?

In the world of Pizza preparation, The choice of the right yeast can make the difference between a mediocre pizza and a master pizza. Whether you are an aspiring pizza chef or a cooking enthusiast, Understanding the characteristics of the different types of yeast is fundamental. In this article, the school pizza Silvio Cicchi guides you to discover the differences between brewer's yeast, sourdough and dry yeast, With practical suggestions and useful tips for those who want to really learn to make pizza as a professional.


The secrets of yeast: The heart of perfect pizza

Any self -respecting dough starts from a well -chosen yeast. Yeast is a living organism (or dried) which activates the fermentation of the dough, releasing carbon dioxide and creating that soft and alveolated consistency that we love in pizza.

Who frequent ours courses for pizza knows it well: There is no "best" yeast ever, But there is the right yeast for every type of pizza and for each pizza chef.


Beer yeast: Tradition and speed

What is brewer's yeast?

The brewer's yeast it is the best known, used both in fresh and dry form. It is composed of such microorganisms Saccharomyces cerevisiae, which guarantee rapid and predictable leavening.

Benefits

  • Ideal for those who have little time: leavening from 2 a 6 hours.

  • Perfect for classic pizzas and soft doughs.

  • Easy to dose and find.

When to use it?

If you want a traditional Neapolitan pizza and you have no days to dedicate to maturation, Brewer's yeast is the ideal choice. During our courses at the School Pizza, Let's teach how to balance times, hydration and temperature to make the most of its potential.


Mother Yeast: For craft lovers

What is mother yeast?

Also known as acid pasta, It is a natural yeast obtained from the spontaneous fermentation of water and flour. It is alive, It must be nourished regularly and is the symbol of artisanal bakery.

Benefits

  • Give unique and complex perfumes to pizza.

  • Increases the digestibility of the dough.

  • Longer conservation of the finished dough.

When to use it?

Perfect for those who love slowness and authenticity. The Pizza preparation With mother yeast requires patience and skills, But the result is extraordinary. in our courses for pizza, We dedicate specific lessons to the management of the mother yeast and its correct nutrition.


Dry yeast: Practicality and long conservation

What is dry yeast?

It is simply dehydrated brewer's yeast. Has a longer duration (up to two years) And it is perfect for those who work in environments where conservation is a problem.

Benefits

  • Long duration without refrigerator.

  • Easy dosage (It serves about a third compared to fresh yeast).

  • Fast activation if well rehydrated.

When to use it?

Ideal in professional environments or for those who want to keep an always ready stock. During our courses, We also teach how to activate it correctly to obtain optimal fermentation.


Comparative table of yeasts

Type of yeast Rising time Finale taste Difficulties of use term
Beer yeast 2-6 hours Neutral Facile 2 weeks (fresco)
Mother Yeast 24-72 hours Intense, aromatic Alta Potentially infinite
Dry yeast 4-8 hours Neutral Facile Until 2 age

How to choose the right yeast?

It depends on your goal:

  • You want a quick but good pizza? Brewer's yeast.

  • Look for a unique and authentic flavor? sourdough.

  • You need practicality and long conservation? Dry yeast.

During our courses in the school pizza, Each student experiences doughs with different types of yeast, per comprenderne a fondo la resa e i benefici.


Consigli pratici dalla Scuola della Pizza

  • Non abusare di lievito: meno è meglio, se il tempo lo consente.

  • Temperatura ideale: intorno ai 24-26°C per una lievitazione ottimale.

  • hydration: più acqua nell’impasto = più tempo di maturazione.

  • Prova e assaggia: solo così scoprirai quale lievito si adatta al tuo stile.


Vuoi imparare davvero a fare la pizza?

Scegliere il lievito giusto è solo uno dei segreti per diventare un pizzaiolo professionista. Alla nostra School Pizza, we organize courses for pizza settimanali che ti insegnano tutti i passaggi della Pizza preparation, dall’impasto alla cottura.

👉 Iscriviti oggi stesso ai nostri corsi professionali! Scopri il piacere di creare la tua pizza perfetta e trasforma la tua passione in una professione.


Greetings from Silvio Cicchi

School of Pizza: Learn from the masters and create your perfect pizza

School of Pizza: Learn from the masters and create your perfect pizza

School of Pizza: Learn from the masters and create your perfect pizza

Becoming a pizza chef today is not just a choice of profession, but a real vocation. The School Pizza represents the ideal starting point for those who dream of working in a professional pizzeria or simply want to improve their skills in Pizza preparation. In this article we show you why attend courses for pizza can make a difference and like one school pizza Well structured it allows you to learn from the best masters in the sector.


Why choose a professional pizza school

Learn from the pizza makers

A real school pizza It is not limited to teaching the foundations, but guides you step by step, showing you the traditional and modern techniques in the Pizza preparation. Our courses are held by pizza makers with years of field experience, Ready to convey practical and secret knowledge of the trade.

Complete and personalized training

our courses for pizza they are designed for all levels: from beginners to aspiring professionals. Each student receives a personalized training course that includes theory, practice and in -depth sessions dedicated to doughs, leavening, condiments and cooking in a wood oven, electric or gas.


What you will learn in our Pizzaioli courses

Practical lessons on doughs and leavenings

Traditional techniques and innovation

You will learn to distinguish and prepare different types of doughs: classico, Neapolitan, integral, gluten -free and high hydration. You will discover the importance of temperature, of the maturation times and the quality of the flours to obtain a digestible and tasty result.

Professional use of tools

Each pizza chef must know and know how to use the tools of the trade: mixers, pale, work desks, Thermometers and ovens. In our courses you will exercise with professional equipment to acquire the necessary manual skills.


The advantages of attending a pizza school

Recognized certification

At the end of the route you will receive a certificate recognized at national level, Useful to open your business or to work in professional pizzerias.

Concrete experience on the field

During the course you can put into practice how much learned thanks to interactive workshops, Real simulations and internships in partner pizzerias. This approach prepares you directly to the world of work.

Support even after the course

Our School Pizza offers continuous support to students even after the end of the course. We help you find work, To choose the right equipment if you want to open your pizzeria, or to continue your training with advanced courses.


Interesting data on the pizza sector

  • Italy has beyond 63.000 active pizzerias, with a constant question of qualified pizza chefs.

  • Beyond 8 millions of pizzas they are consumed every day only in Italy.

  • The 75% of Italian customers consider artisanal pizza higher than the industrial one.

  • The profession of pizza maker is one of the most requested in the food sector, with opportunities in continuous growth also abroad.


Practical suggestions for aspiring pizza chefs

  • Start from the bases: Knowledge of flours and yeasts is fundamental.

  • Experiment: Don't be afraid to try new ingredients and combinations.

  • Observes the masters: Rooming with eyes is the best way to learn.

  • Be patient: Perfect pizza requires practice, dedication and passion.

  • Mantien yourself updated: The world of pizza is constantly evolving.


Sign up at our Pizzaioli school

Se il tuo sogno è diventare pizzaiolo, non rimandare: investi nella tua passione con un percorso serio e professionale. I nostri corsi settimanali ti permettono di iniziare quando vuoi, con sessioni pratiche, docenti qualificati e un ambiente di apprendimento dinamico. Che tu voglia lavorare in Italia o all’estero, the School Pizza è il trampolino di lancio perfetto.

👉 Clicca qui per iscriverti ai prossimi corsi per pizzaioli e trasformare la tua passione per la pizza in una professione entusiasmante e gratificante.


Greetings from Silvio Cicchi

Long leavening pizza

Long leavening pizza: The secret of the great pizza masters

Long leavening pizza: The secret of the great pizza masters

The evolution of pizza: quality before speed

In recent years, The pizza has known a real revolution. Increasingly large pizza chefs choose traditional and natural techniques, as the Long leavening pizza, To offer its customers a digestible product, Perfumed and unmistakable taste. But because this technique is so loved by pizza professionals? And how you can learn to prepare it better?

If you want to specialize in the Pizza preparation and become a high -level pizza chef, Deepening the long leavening method is essential. In our school pizza, We teach you the most advanced and appreciated techniques in the sector, Just like the one we analyze in this article.


What is long leavening pizza?

Definition and basic principles

Long leavening pizza is a dough that rests for a period ranging from 24 at 72 hours. This process, which takes place in the refrigerator (cold leavening) or at controlled temperature, allows gluten to relax and the yeasts to work slowly and constantly.

Advantages of the long leavening

  • High digestibility: and lieviti, working slowly, transform most of the sugars and proteins, making the dough lighter.

  • Intense flavor: Long fermentation develops complex aromas and a richer taste.

  • Perfect structure: The pizza is crunchy outside and soft inside, with a visible and regular alveolation.


The choice of professionals

Because the big pizza chefs prefer the long leavening

In the kitchens of the best pizzerias in Italy and the world, The long leavening is now a standard. Professionals know that time is a precious ingredient: it's not just about kneading, but to know the chemical reactions that take place between flour, water, yeast and salt.

According to a survey conducted by Assopizza, beyond the 70% of professional pizza chefs uses doughs with rise above 24 hours. This data confirms a consolidated trend in quality catering.


How to learn the long leavening technique

Professional training in our pizza school

In our School Pizza, One of the main topics is precisely the Long leavening pizza. our courses for pizza They are designed for those who want to make pizza a real profession. During the lessons, Students learn:

  • The selection of flour and the ideal hydration for long maturation doughs.

  • The management of time and temperature during the various phases.

  • Specific drafting and cooking techniques for long -awaited doughs for long.

  • The difference between beer yeast, Mother and Poolish.

Practical experience and continuous support

Our courses include practical exercises, analysis of the most common errors, Direct comparison with pizza makers and access to a post-course support platform. Thanks to our method, Many students have already opened their business or work in renowned pizzerias.


Practical tips to start from home

If you want to start experimenting with the long leavening before enrolling in a course, here are some helpful tips:

  • Use Flits of force (The 280-350), ideal for long fermentations.

  • Keep the dough in the fridge between 4 ° C and 6 ° C, covered, for at least 24 hours.

  • Bring the dough to room temperature at least 2 hours before spreading it.

  • Do not overdo the yeast: lo 0,1%-0,2% the weight of the flour is sufficient for long leavening doughs.


Your pizza maker career begins from here

Becoming a pizza chef today means being experts not only in cooking, but also in the science of the dough. The long leavening is only one of the fundamental techniques we teach in ours courses for pizza, organized every week in ours school pizza.

If you want to make pizza your future, Learn from the best and discover all the secrets of a noble and creative profession, Sign up for our pizza school today. The seats are limited and the quality is guaranteed!


Greetings from Silvio Cicchi

Pizzaiolo in Italy or abroad

Pizzaiolo in Italy or abroad? Where it is better to work and why

Pizzaiolo in Italy or abroad? Where it is better to work and why

Becoming a pizza chef today represents one of the most requested professional choices and appreciated in the world of catering. But once the courses for pizza, The question is inevitable: It is better to work in Italy or abroad? In this article we analyze the opportunities offered by the national and international market, with concrete data, practical advice and a look at how the school pizza It can open your doors to a stable and well -paid career, wherever you want to go.


The profession of the pizza chef: A profession without borders

The figure of the pizza maker has become a symbol of Italian gastronomy in the world. The Pizza preparation, especially the artisan one, It is today a real art, recognized internationally. Thanks to professional courses offered by each School Pizza qualified, It is possible to acquire the technical and practical skills necessary to work both in Italy and abroad.


Work as a pizza chef in Italy

Advantages of working at home

  • Tradition and culture: In Italy, Pizza is an integral part of culinary culture. Working in historical or modern pizzerias allows you to learn authentic techniques and handed down for generations.

  • Continuous training: The Pizzaioli schools Italians offer updated and specialized courses that allow you to improve over time.

  • Stable question: Catering is a sector that continues to offer work, especially in tourist cities, where the request for qualified pizza chefs is constant.

Limits to consider

  • Average wages: The salary of a pizza chef in Italy can vary between 1.200 e i 1.800 euros net per month, depending on the experience and the location.

  • Seasonal contracts: In some regions, especially tourist, Contracts can be fixed.


Work as a pizza chef abroad

Opportunities across the border

  • High salaries: In countries such as Switzerland, Germania, United Kingdom, USA or Australia, a chef pizzaiolo can also earn among the 2.500 e i 4.000 Euros per month.

  • High demand: Italian pizza is a loved product abroad. The pizza chefs formed in Italy are particularly sought after.

  • Possibility of growth: In many foreign realities, with experience and training, It is possible to become a capopizzaiolo or manage an entire cuisine.

Challenges to face

  • Cultural and linguistic adaptation: We need a good knowledge of the country's language and ability to adapt to new environments.

  • Higher life costs: In many European capital or world metropolises, the rent and daily costs can be higher than in Italy.


Training makes the difference: Choose a quality school

To work as a pizza chef, in Italy or abroad, Passion is not enough. It is essential to attend courses for pizza professional, where you can learn everything about the Pizza preparation, the management of doughs, knowledge of ovens and raw materials, In addition to the organization of the kitchen.

A good school pizza offer:

  • Theoretical and practical courses with expert teachers

  • International recognized certifications

  • Support for insertion into the world of work


Where our pizza chefs work?

Thanks to ours School Pizza, Every year we form hundreds of new professionals who find work:

  • in gourmet pizzerias in Italy

  • in international catering chains

  • In Italian restaurants in London, Berlin, New York e Dubai

  • In luxury cruises and resorts

Many of our students have started a brilliant career abroad, thanks to the preparation received in our courses.


Practical suggestions to choose where to work

  1. Evaluate your personal goal: You want to stay close to the family or you are ready to move?

  2. Find out about the regulations: Some countries require specific views to work.

  3. Start in Italy to experience: If you are a beginner, You could start in your country before leap abroad.

  4. Take advantage of contact networks: Professional schools often offer preferential channels to find work abroad.


Conclusion: Italy or abroad? It depends on you (and from your training)

Definitely, work as a pizza chef in Italy or abroad has pros and cons. The important thing is to start from a solid training, like that offered by ours school pizza, that prepares you for every professional challenge. It doesn't matter where to choose to work: with the right skills, You can bring Italian pizza to the world and build a rewarding career.


You want to become a professional pizza chef?

Sign up for our Courses for Pizzaioli and discover all the opportunities that await you, in Italy and abroad. Your career starts from good training ... and we are here to start!

Greetings from Silvio Cicchi

Open a pizzeria: What do you need to know

Open a pizzeria: What should you know before starting your business

Open a pizzeria: What should you know before starting your business

Opening a pizzeria can be the dream of many lovers of Italian cuisine, But transforming this dream into a profitable business requires preparation, skills and passion. In this article you will discover everything you need to leave on the right foot, avoiding common mistakes and enhancing each phase of the process, from the Pizza preparation to operational management.

If you are thinking of launching yourself in this sector, our School Pizza It is here to guide you with courses for pizza professional and practical.


Why open a pizzeria today

Love for pizza knows no crisis. In Italy they consume about 8 millions of pizzas per day, with a constant request both in urban centers and in small countries. However, The success of a pizzeria is not based only on product quality, but also on entrepreneurial skills and solid training.


Competenze Fondamentali Prima di Aprire una Pizzeria

Imparare la Vera Preparazione della Pizza

La qualità dell’impasto, la gestione della lievitazione, la cottura nel forno e la scelta degli ingredienti fanno la differenza tra una pizza buona e una indimenticabile. Our school pizza offre corsi specifici sulla Pizza preparation, con lezioni pratiche, tecniche di impasto e cottura nei forni professionali.

🔥 Interesting data: secondo uno studio di Coldiretti, l’80% dei clienti giudica una pizzeria soprattutto in base alla qualità dell’impasto.


Sviluppare un’Identità Unica per la Tua Pizzeria

Oltre alla preparazione tecnica, è fondamentale saper comunicare la propria identità. Stai aprendo una pizzeria napoletana tradizionale o una pizza gourmet contemporanea? Il nome, l’arredamento, The menu and even the logo must reflect a coherent and captivating image.


Bureaucratic aspects and necessary authorizations

Licenses and permits for your business

To legally open a pizzeria in Italy, some bureaucratic obligations are needed:

  • Opening of the VAT number

  • Registration for the Chamber of Commerce

  • Wake (Certified start of activity report)

  • ASL health authorization

  • Mandatory HACCP course

With the right support, These steps can be tackled stressless. In our courses, We also deal with the bureaucratic and management themes to prepare for everything.

Choice of location and purchase of equipment

A good position can determine the success of your pizzeria. Search for areas with pedestrian crossing, Visibility and possibility of parking. Also consider fixed costs such as rent and consumption.

As for the equipment, they will need you:

  • Professional oven (the largest, gas or electric)

  • Mixer

  • Refrigerated workbench

  • Leavening cells

  • Refrigerators and freezer

  • Slicers and kitchen utensils

in our courses for pizza, We also explain how to evaluate the quality and efficiency of professional equipment.


Staff management and training

A competent pizza chef is the soul of the pizzeria. But also the staff staff, The waiters and kitchen workers must be prepared and motivated. It is important to create a collaborative and quality -oriented work environment.

The School Pizza that we represent pizza chefs ready to work from the first day, with a practical and professional approach.


Marketing strategies to launch your pizzeria

Branding, Social and reviews

In 2025 It cannot be separated from a good online presence. Invest in:

  • A simple and clear website

  • Social profiles active on Instagram and Facebook

  • Updated Google Business card

  • Opening promotions and discounts

Remember: Online word of mouth is powerful. A positive review can bring you dozens of new customers.


Formats with the best: Professional pizza chef school

The basis of success is training. Do not improvise: entrusted to those who for years forms professional pizza chefs throughout Italy. our courses for pizza they are weekly, intensive and work oriented, along with:

  • Daily practical exercises

  • Expert teachers

  • Support for the start of the activity

  • Final certification


Conclusion: Turn your passion into a business

Opening a pizzeria is an exciting adventure, But the right skills are needed to transform it into a successful company. Se vuoi davvero fare il salto di qualità, affidati alla nostra School Pizza: ti accompagneremo passo dopo passo, dalla formazione alla realizzazione del tuo sogno.

👉 Sign up for our courses for pizza chefs today e diventa un professionista della pizza!


Greetings from Silvio Cicchi

Advanced techniques for pizza chefs: from fermentation to the combination of ingredients

Advanced techniques for pizza chefs: From fermentation to the combination of ingredients

Advanced techniques for pizza chefs: From fermentation to the combination of ingredients

Diventare un vero maestro pizzaiolo non significa solo saper stendere l’impasto e infornare: the Pizza preparation richiede studio, precisione e una conoscenza approfondita delle tecniche più avanzate. In our school pizza, formiamo professionisti in grado di padroneggiare ogni fase del processo, From the fermentation of the dough to the most sought after gourmet combinations.

Courses for Pizza Chefs: The basis for excellence

If you dream of becoming a professional pizza chef, The first step is to choose the righteous courses for pizza. Our School Pizza It offers a complete path, designed to provide both the theoretical bases and the advanced practice. Our teachers are expert pizza chefs who share real skills, updated with sector trends.

What you will learn in the courses:

  • Differences between leavening and fermentation

  • Control of dough temperatures

  • Use of alternative flours and indirect dough techniques

  • Creative Topping techniques and gourmet combinations

Fermentation of the dough: The science of taste

What is fermentation and why it is important?

The fermentation It is the biochemical process in which the yeasts and bacteria transform the sugars present into carbon dioxide flour and alcohol. This step is crucial to obtain a digestible mixture, Perfumed and well alveled. Unlike simple leavening, Deep fermentation improves structure and flavor.

Cold fermentation: The new frontier

Many professional pizza chefs today use the cold fermentation (Between 4 ° C and 6 ° C), which allows a slower and controlled maturation of the dough, often for 24, 48 or even 72 hours. This method gives pizza:

  • Greater digestibility

  • Intense perfumes

  • Crunchy surface and soft interior

Ingredients and combinations: When the pizza becomes high cuisine

Choose quality ingredients

Each ingredient must be carefully selected: From flour to tomato, up to extra virgin olive oil and cheeses. In one school pizza of excellence, We teach to distinguish and enhance each element, also through guided tastings.

Practical suggestion: Use Mozzarella Fior di Latte only at the end of cooking to preserve creaminess and flavor.

The art of combinations

Gourmet pizza was born from the union of refined techniques and creative combinations. Some training examples that we explore in our courses:

  • Mortadella igp, burrata and pistachio grains

  • Raw red prawns, Stracciatella and Zest of Lime

  • Marinated zucchini, buffalo and mint ricotta

Know balance flavors, consistencies and temperatures It is an essential competence for each modern pizza chef.

Professional tools and cooking techniques

Ovens: Not just wood

During our courses for pizzaoli, learn to use different types of oven: the largest, electric and gas. Each oven has specific characteristics that influence cooking:

  • Wood-fired oven: Ideal for traditional Neapolitan pizzas

  • Oven: Thermal stability and precise control

  • Gas oven: versatile and suitable for reduced spaces

Drafting techniques and bake

Running the dough is not just a matter of manual skills, but also of respect for the internal structure. In our School Pizza, We teach techniques to avoid the loss of fermentation gases, improving volume and softness of the cornice.

Why form in our pizza chef school

Our school pizza is distinguished by the professional approach, PRACTICAL AND COMPLETE. Each course is designed to transform passion into a career, along with:

  • Continuous training

  • Modern workshops

  • Post-course support for professional start-up

Interesting data:

  • 87% of our students find work by 3 months

  • The 92% of the students recommends our courses to friends and colleagues

  • Beyond 1.200 pizza chefs formed throughout Italy in 2024

Sign up now: Transforms passion into profession

If you want to learn the advanced techniques of Pizza preparation, From fermentation to the most innovative combinations, Sign up for ours now courses for pizza. Becomes part of a new generation of pizza professionals, Ready to bring excellence to every oven in the world.

👉 Contact us today To receive the complete program of the courses and book your first lesson in ours School Pizza!


Greetings from Silvio Cicchi

The key to success: Investing in pizza chef formation

How much a pizza chef earns? Salary, Career opportunities and advice

How much a pizza chef earns? Salary, Career opportunities and advice

Becoming a pizza chef is an excellent choice for those who love thePizza preparation and wants a dynamic and rewarding job. But how much you can earn in this sector? What are the growth opportunities? And how to start on the right foot? In this article, we will explore itsalary of a pizza chef, the factors that influence the gain and as oneschool pizza can make a difference in your career.

How much a pizza chef earns? The average salary

The salary of a pizza maker can vary according to several factors, including experience, Location and type of activity. Here is an overview:

  • Beginner pizza chef: 1.200 – 1.500 € per month
  • Expert pizza chef: 1.600 – 2.200 € per month
  • Pizzaiolo in gourmet restaurants or abroad: until 3.000 € or more
  • Owner of pizzeria: The gain depends on the turnover, but it can overcome the 5.000 € per month

Factors that influence the salary

  1. Experience: More years of work, the greater the salary.
  2. Location: In Rome, Milan or abroad (Like London or New York) you earn more.
  3. Specialization: Pizzaioli who master advanced techniques (rising, wood stove) they have higher salaries.

Career opportunities for a pizza chef

Attend aSchool Pizza can accelerate your professional growth. Here are the possibilities:

1. Work in renowned pizzerias

Many pizzerias are looking for professionals formed, especially if you have a certificate from aschool pizza recognized.

2. Open your business

With the right skills, You can start a successful pizzeria. Icourses for pizza They also teach management and marketing.

3. Work abroad

In countries like Germany, USA or Australia, Italian pizza chefs are in great demand.

4. Become an instructor

After years of experience, You can teach in oneSchool Pizza.

How to start? The importance of the courses for pizza chefs

To distinguish you in the world of pizza, professional training is essential. Here's what you will learn in oneschool pizza:

✔ Pizza preparation techniques

  • Dough and leavening
  • Drafting and cooking
  • Use of the wood oven

✔ Management of ingredients

  • Choice of flours
  • Combination of condiments

✔ Business e Marketing

  • How to open a pizzeria
  • Strategies to attract customers

Tips for a successful career

  1. Specialized: Learn advanced techniques such as gourmet or gluten-free pizza.
  2. Fai Networking: Participate in fairs and events in the sector.
  3. Updated: Follow trends and new technologies in thePizza preparation.

Why choose our pizza school?

Ourschool pizza offer:
✅ Practical courses with expert masters
✅ Certificate recognized at national level
✅ Post-course support for job placement

Invitation to action

Ready to transform your passion into a career? Sign up for our Courses for Pizzaioli And start your path to success!

Greetings from Silvio Cicchi

Pizza Gourmet: How to create unique recipes and amaze your customers

Pizza Gourmet: How to create unique recipes and amaze your customers

Pizza Gourmet: How to create unique recipes and amaze your customers

In the world of catering, Gourmet pizza represents one of the most appreciated and constantly growing trends. More and more customers are looking for innovative flavors, High quality ingredients and a unique culinary experience. If you are an aspiring pizza chef or want to perfect your skills, learn the art of pizza gourmet It can make the difference between a simple pizzeria and a successful place. In this article you will discover how to create original gourmet recipes, improve your technique of Pizza preparation and amaze your customers, attending the best courses for pizza in a renowned School Pizza.


What is gourmet pizza?

The pizza gourmet It is not just a matter of expensive ingredients. It is a culinary approach focused on the balance of flavors, on innovation and respect for the artisan tradition. The doughs are treated in detail, often with long leavening and selected flours, while the condiments range from local excellence to creative combinations of unpublished ingredients.

Main features of Gourmet pizza:

  • Use of DOP and PGI ingredients

  • Advanced dough techniques (Bighe, lens leavening, cold maturation)

  • Combined or alternative cooking (pan, wood stove, refractory stone)

  • Bold and creative combinations


The importance of formation in gourmet pizza

Many emerging pizza chefs think that it is enough for the experience to excel, But the reality is that the secrets of true pizza gourmet are learned through one professional training. A school pizza qualified not only teaches you the foundations of Pizza preparation, but it allows you to experiment, innovate and perfect every detail.

The advantages of attending a pizza school:

  • Expert teachers and awarded pizza chefs

  • Practical workshops to test doughs and recipes

  • Custom support in creating a gourmet menu

  • Internships and connections with the world of work


Preparation techniques for a perfect gourmet pizza

1. The choice of the dough

Everything starts from the base: the dough. For a gourmet pizza it is essential to know the fermentation and maturation techniques. In courses for pizza We learn methods such as:

  • Direct and indirect dough

  • Use of the Biga For a more housing dough

  • Long fermentation for lightness and digestibility

2. Quality ingredients

A real gourmet pizza also stands out for the ingredients. Learn to select zero kilometer products, to know the best cured meats, Seasonal cheeses and vegetables. The right combination creates the "wow" effect that conquers the customer.

3. Presentation and service

The eye also wants its part. The Schools of pizza chefs modern teach how to put and serve a pizza in an elegant and contemporary way. Cuts in wedges, Decorations with educated flowers or gourmet creams can also enhance the simplest recipe.


Ideas and recipes to amaze your customers

Here are some gourmet combinations that you can learn to create during our courses:

  • Pizza with burrata, Alices of cantabric and lemon zest

  • Pizza with cuttlefish black with octopus carpaccio and pea cream

  • Pizza with stracciatella, mortadella igp, Pistachios and chestnut honey

  • Vegetarian pizza with topinambur cream, Porcini mushrooms and black truffle

All these recipes are based on balance, innovation and technique. in our courses for pizza, We guide you step by step in the realization of each individual element.


Why choose our pizza school

Our school pizza It is nationally recognized for the quality of its teachings and for the ability to train pizza chefs ready for the labor market or to open your business. our courses for pizza they are weekly, practical and suitable for both beginners and professionals.

We offer:

  • Professional certificate recognized

  • Specialized paths on pizza gourmet

  • Support for the start of the activity

  • Access to our Pizzaioli Community throughout Italy


Sign up now and start creating master pizzas

If you want to bring your passion to a higher level and amaze your customers with very high level gourmet pizzar, Do not miss the opportunity to enroll in our professional courses. Your pizza maker career can start today.

👉 Contact us for more information or visit our website for the calendar of updated courses!


Greetings from Silvio Cicchi