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

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

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? 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 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

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