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.

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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.

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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

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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

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Direct comparison: Italia vs Estero

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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.

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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.

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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!

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Greetings from Silvio Cicchi

Long leavening pizza: The secret of the great pizza masters

L’evoluzione della pizza: qualità prima della velocità

In recent years, la pizza ha conosciuto una vera e propria rivoluzione. Sempre più grandi pizzaioli scelgono tecniche tradizionali e naturali, as the pizza a lunga lievitazione, per offrire ai propri clienti un prodotto digeribile, profumato e dal gusto inconfondibile. Ma perché questa tecnica è così amata dai professionisti della pizza? E come si può imparare a prepararla al meglio?

Se desideri specializzarti nella Pizza preparation e diventare un pizzaiolo di alto livello, approfondire il metodo della lunga lievitazione è fondamentale. In our school pizza, ti insegniamo le tecniche più avanzate e apprezzate del settore, proprio come quella che analizziamo in questo articolo.

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Cos’è la pizza a lunga lievitazione?

Definizione e principi base

La pizza a lunga lievitazione è un impasto che riposa per un periodo che va dalle 24 at 72 hours. Questo processo, che avviene in frigorifero (lievitazione a freddo) o a temperatura controllata, permette al glutine di rilassarsi e ai lieviti di lavorare in modo lento e costante.

Vantaggi della lunga lievitazione

• Alta digeribilità: i lieviti, lavorando lentamente, trasformano gran parte degli zuccheri e delle proteine, rendendo l’impasto più leggero.

• Sapore intenso: la fermentazione lunga sviluppa aromi complessi e un gusto più ricco.

• Struttura perfetta: la pizza risulta croccante fuori e soffice dentro, con un’alveolatura visibile e regolare.

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La scelta dei professionisti

Perché i grandi pizzaioli preferiscono la lunga lievitazione

Nelle cucine delle migliori pizzerie d’Italia e del mondo, la lunga lievitazione è ormai uno standard. I professionisti sanno che il tempo è un ingrediente prezioso: non si tratta solo di impastare, ma di conoscere le reazioni chimiche che avvengono tra farina, water, yeast and salt.

Secondo un sondaggio condotto da Assopizza, oltre il 70% dei pizzaioli professionisti utilizza impasti con lievitazione superiore alle 24 hours. Questo dato conferma una tendenza consolidata nella ristorazione di qualità.

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Come imparare la tecnica della lunga lievitazione

Formazione professionale nella nostra scuola della pizza

In our School Pizza, uno degli argomenti principali è proprio la pizza a lunga lievitazione. our courses for pizza sono pensati per chi vuole fare della pizza una vera professione. Durante le lezioni, gli studenti imparano:

• La selezione delle farine e l’idratazione ideale per impasti a lunga maturazione.

• La gestione del tempo e della temperatura durante le varie fasi.

• Tecniche di stesura e cottura specifiche per impasti fermentati a lungo.

• La differenza tra lievito di birra, madre e poolish.

Esperienza pratica e supporto continuo

I nostri corsi includono esercitazioni pratiche, analisi degli errori più comuni, confronto diretto con maestri pizzaioli e accesso a una piattaforma di supporto post-corso. Grazie al nostro metodo, molti studenti hanno già aperto la propria attività o lavorano in pizzerie rinomate.

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Consigli pratici per iniziare da casa

Se vuoi iniziare a sperimentare con la lunga lievitazione prima di iscriverti a un corso, here are some helpful tips:

• Usa farine di forza (The 280-350), ideali per lunghe fermentazioni.

• Mantieni l’impasto in frigo tra 4°C e 6°C, coperto, for at least 24 hours.

• Porta l’impasto a temperatura ambiente almeno 2 ore prima di stenderlo.

• Non esagerare con il lievito: lo 0,1%-0,2% del peso della farina è sufficiente per impasti a lunga lievitazione.

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La tua carriera da pizzaiolo inizia da qui

Diventare pizzaiolo oggi significa essere esperti non solo nella cottura, ma anche nella scienza dell’impasto. La lunga lievitazione è solo una delle tecniche fondamentali che insegniamo nei nostri courses for pizza, organizzati ogni settimana nella nostra school pizza.

Se vuoi fare della pizza il tuo futuro, imparare dai migliori e scoprire tutti i segreti di un mestiere nobile e creativo, iscriviti oggi stesso alla nostra scuola della pizza. I posti sono limitati e la qualità è garantita!

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Greetings from Silvio Cicchi

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

Diventare pizzaiolo oggi rappresenta una delle scelte professionali più richieste e apprezzate nel mondo della ristorazione. Ma una volta completati i courses for pizza, la domanda è inevitabile: conviene lavorare in Italia o all’estero? In questo articolo analizziamo le opportunità offerte dal mercato nazionale e internazionale, con dati concreti, consigli pratici e uno sguardo su come la school pizza può aprirti le porte a una carriera stabile e ben retribuita, ovunque tu voglia andare.

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Il mestiere del pizzaiolo: una professione senza confini

La figura del pizzaiolo è diventata simbolo della gastronomia italiana nel mondo. The Pizza preparation, soprattutto quella artigianale, è oggi una vera e propria arte, riconosciuta a livello internazionale. Grazie a corsi professionali offerti da ogni School Pizza qualificata, è possibile acquisire le competenze tecniche e pratiche necessarie per lavorare sia in Italia che all’estero.

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Lavorare come pizzaiolo in Italia

Vantaggi del lavorare in patria

• Tradizione e cultura: In Italy, la pizza è parte integrante della cultura culinaria. Lavorare in pizzerie storiche o moderne consente di apprendere tecniche autentiche e tramandate da generazioni.

• Continuous training: The scuole pizzaioli italiane offrono corsi aggiornati e specializzati che permettono di perfezionarsi nel tempo.

• Domanda stabile: La ristorazione è un settore che continua a offrire lavoro, soprattutto in città turistiche, dove la richiesta di pizzaioli qualificati è costante.

Limiti da considerare

• Retribuzioni medie: Lo stipendio di un pizzaiolo in Italia può variare tra i 1.200 e i 1.800 euro netti al mese, a seconda dell’esperienza e della località.

• Contratti stagionali: In alcune regioni, soprattutto turistiche, i contratti possono essere a tempo determinato.

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Lavorare come pizzaiolo all’estero

Opportunità oltre confine

• Alti stipendi: In paesi come Svizzera, Germania, United Kingdom, USA or Australia, uno chef pizzaiolo può guadagnare anche tra i 2.500 e i 4.000 Euros per month.

• Domanda elevata: La pizza italiana è un prodotto amatissimo all’estero. I pizzaioli formati in Italia sono particolarmente ricercati.

• Possibilità di crescita: In molte realtà estere, con esperienza e formazione, è possibile diventare capopizzaiolo o gestire un’intera cucina.

Sfide da affrontare

• Adattamento culturale e linguistico: Serve una buona conoscenza della lingua del Paese e capacità di adattamento a nuovi ambienti.

• Costi della vita più alti: In molte capitali europee o metropoli mondiali, l’affitto e i costi quotidiani possono essere più elevati rispetto all’Italia.

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Training makes the difference: scegli una scuola di qualità

Per lavorare come pizzaiolo, in Italy or abroad, Passion is not enough. È fondamentale frequentare courses for pizza professionali, dove si possa imparare tutto ciò che riguarda la Pizza preparation, la gestione degli impasti, la conoscenza dei forni e delle materie prime, oltre che l’organizzazione della cucina.

Una buona school pizza offer:

• Corsi teorici e pratici con docenti esperti

• Certificazioni riconosciute a livello internazionale

• Supporto per l’inserimento nel mondo del lavoro

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Dove lavorano i nostri pizzaioli?

Thanks to ours School Pizza, ogni anno formiamo centinaia di nuovi professionisti che trovano lavoro:

• in pizzerie gourmet in Italia

• in catene internazionali di ristorazione

• in ristoranti italiani a Londra, Berlino, New York e Dubai

• in crociere e resort di lusso

Molti dei nostri studenti hanno avviato una carriera brillante all’estero, grazie alla preparazione ricevuta nei nostri corsi.

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Practical suggestions to choose where to work

1. Valuta il tuo obiettivo personale: vuoi restare vicino alla famiglia o sei pronto a trasferirti?

2. Informati sulle normative: alcuni paesi richiedono visti specifici per lavorare.

3. Inizia in Italia per fare esperienza: se sei alle prime armi, potresti iniziare nel tuo Paese prima di fare il salto all’estero.

4. Sfrutta le reti di contatto: le scuole professionali spesso offrono canali preferenziali per trovare lavoro all’estero.

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Conclusion: Italia o estero? Dipende da te (e dalla tua formazione)

Definitely, lavorare come pizzaiolo in Italia o all’estero ha pro e contro. L’importante è partire da una formazione solida, come quella offerta dalla nostra school pizza, che ti prepara a ogni sfida professionale. Non importa dove scegli di lavorare: con le giuste competenze, potrai portare la pizza italiana nel mondo e costruirti una carriera appagante.

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You want to become a professional pizza chef?

Iscriviti oggi ai nostri corsi per pizzaioli e scopri tutte le opportunità che ti aspettano, in Italia e all’estero. La tua carriera parte da una buona formazione… e noi siamo qui per darti il via!

Greetings from Silvio Cicchi

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

Aprire una pizzeria può essere il sogno di molti amanti della cucina italiana, ma trasformare questo sogno in un business redditizio richiede preparazione, competenze e passione. In questo articolo scoprirai tutto ciò che serve per partire con il piede giusto, evitando errori comuni e valorizzando ogni fase del processo, dalla Pizza preparation alla gestione operativa.

Se stai pensando di lanciarti in questo settore, our School Pizza è qui per guidarti con courses for pizza professionali e pratici.

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Perché Aprire una Pizzeria Oggi

L’amore per la pizza non conosce crisi. In Italia si consumano circa 8 milioni di pizze al giorno, con una richiesta costante sia nei centri urbani che nei piccoli paesi. However, il successo di una pizzeria non si basa solo sulla qualità del prodotto, ma anche su competenze imprenditoriali e una solida formazione.

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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.

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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, il menu e persino il logo devono riflettere un’immagine coerente e accattivante.

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Aspetti Burocratici e Autorizzazioni Necessarie

Licenze e Permessi per la Tua Attività

Per aprire legalmente una pizzeria in Italia, servono alcuni adempimenti burocratici:

• Apertura della partita IVA

• Iscrizione alla Camera di Commercio

• SCIA (Segnalazione Certificata di Inizio Attività)

• Autorizzazione sanitaria ASL

• Corso HACCP obbligatorio

Con il supporto giusto, questi passaggi possono essere affrontati senza stress. In our courses, affrontiamo anche i temi burocratici e gestionali per prepararti a tutto.

Scelta della Location e Acquisto delle Attrezzature

Una buona posizione può determinare il successo della tua pizzeria. Cerca zone con passaggio pedonale, visibilità e possibilità di parcheggio. Considera anche i costi fissi come l’affitto e i consumi.

Per quanto riguarda l’attrezzatura, ti serviranno:

• Forno professionale (the largest, gas o elettrico)

• Mixer

• Banco da lavoro refrigerato

• Celle di lievitazione

• Frigoriferi e freezer

• Affettatrici e utensili da cucina

in our courses for pizza, spieghiamo anche come valutare la qualità e l’efficienza delle attrezzature professionali.

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Gestione del Personale e Formazione

Un pizzaiolo competente è l’anima della pizzeria. Ma anche il personale di sala, i camerieri e gli addetti alla cucina devono essere preparati e motivati. È importante creare un ambiente di lavoro collaborativo e orientato alla qualità.

The School Pizza che rappresentiamo forma pizzaioli pronti a lavorare fin dal primo giorno, con un approccio pratico e professionale.

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Strategie di Marketing per Lanciare la Tua Pizzeria

Branding, Social e Recensioni

In 2025 non si può prescindere da una buona presenza online. Investi in:

• Un sito web semplice e chiaro

• Profili social attivi su Instagram e Facebook

• Scheda Google Business aggiornata

• Promozioni d’apertura e sconti

Remember: il passaparola online è potente. Una recensione positiva può portarti decine di nuovi clienti.

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Formati con i Migliori: Scuola Pizzaioli Professionale

La base del successo è la formazione. Non improvvisare: affidati a chi da anni forma pizzaioli professionisti in tutta Italia. our courses for pizza they are weekly, intensivi e orientati al lavoro, along with:

• Esercitazioni pratiche quotidiane

• Docenti esperti

• Supporto all’avvio dell’attività

• Certificazione finale

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Conclusion: Trasforma la Tua Passione in un Business

Aprire una pizzeria è un’avventura entusiasmante, ma servono le competenze giuste per trasformarla in un’impresa di successo. 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!

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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

Pizza ovens: What is the best for your pizzeria?

The choice of pizza oven is one of the most important decisions for those who want to open or improve a pizzeria. This is not just a cooking tool, but of the beating heart of the entire pizza preparation process. In this article, We will explore the various types of ovens, the pros and cons of each and we will help you understand which is the most suitable for your needs, also thanks to the experience we offer in ours courses for pizza at our School Pizza.

The main types of pizza ovens

Wood-fired oven: the tradition that fascinates

The wood stove It is the symbol par excellence of the artisan pizza. Used over the centuries by the pizza makers, It offers unique cooking thanks to high temperatures (up to 500 ° C) and the aroma of the wood.

Benefits:

• Very quick cooking (60-90 seconds)

• Inimitable aroma and taste

• Rustic and traditional aspect, Ideal for authentic places

Disadvantages:

• Requires experience in temperature management

• More demanding maintenance

• Not always suitable for modern or urban premises for environmental regulations

In our courses we teach just how to better manage the wood oven, so that each student master the Pizza preparation professionally.

Oven: practicality and precision

Increasingly used in modern pizzerias, the electric oven It is appreciated for its ease of use and constant temperature.

Benefits:

• Precise temperature control

• Ease of installation and use

• Also excellent for takeaway pizzerias or food trucks

Disadvantages:

• Less intensity of taste compared to the wood oven

• Variable energy consumption

Thanks to ours school pizza, Many students learn to better manage these tools, using them to optimize times and results.

Gas oven: the effective compromise

The gas oven combines the characteristics of the previous two: reaches high temperatures such as wood, but with the convenience of gas nutrition.

Benefits:

• Good compromise between tradition and modernity

• Low management costs

• Constant results

Disadvantages:

• Less scenographic than the wood oven

• Requires plants in accordance

Many students of ours courses for pizza They choose the gas oven to open pizzerias in urban contexts, where the compromise between quality and practicality is fundamental.

How to choose the right oven for your pizzeria

Analyze your pizza style

The Pizza preparation It varies considerably between Neapolitan pizza, romana, to the shovel or in the pan. Each type requires specific temperatures and cooking methods. For example:

• Neapolitan pizza → wood or gas oven (high temperature)

• Roman pizza or pan → electric oven (slower and crunchy cooking)

Consider the volume of work

If you manage a tall pizzeria, You will need a large and fast oven. An electric oven with multiple rooms can be ideal in these cases.

Think about your initial budget

• Wood-fired oven: higher installation and management costs

• Oven: medium-low

• Gas oven: medium-high

During our courses, We also deal with this type of evaluation, To prepare future pizza chefs not only in the kitchen, but also in the practical management of the restaurant.

Interesting data: What Italian pizzerias choose?

According to a survey of the 2024 between 2.000 Pizzerias in Italy:

• The 45% USA Wood ovens

• The 35% Use electric ovens

• The 20% prefers gas ovens

The recent trend sees a growth of electric ovens, Especially in the new openings and in the premises specialized in the pizza by the cutting.

Practical advice for future pizza chefs

1. Try before buying: In our courses you can use different types of ovens to you which best suits your style.

2. Consider local regulations: Each municipality has different rules on the use of wood or gas ovens.

3. Do not underestimate the training: Even the best oven does not work alone. We need the competence of a well -trained pizza chef.

Trained in the best pizza school!

Our School Pizza offers weekly courses throughout the year (without a break in August), designed for those who want to really learn the art of Pizza preparation. You will learn not only the dough techniques, drafting and cooking, but also to use with mastery every type of oven.

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Sign up for our courses for pizza chefs and transform your passion into a profession!

Greetings from Silvio Cicchi

Certificates courses certified pizza chefs: Get qualification and start working immediately

Why choose a course for certified pizza chef?

If you dream of working in the world of pizza, attend a Certified pizza chef -pizza chef It is the first step to transform your passion into a profession. A qualified training will provide you with the technical skills necessary to prepare a perfect dough, manage cooking in the oven and present high quality pizzas.

Advantages of a school for professional pizza chef

Attend a school pizza It offers numerous advantages, among which:

• Intensive practical training: You will learn directly on the field, With professional ovens and high -end equipment.
• Expert teachers in the sector: The best pizza makers will guide you step by step.
• Recognized certification: An official certificate increases the chances of finding work immediately.
• Support for job placement: Many schools have collaborations with pizzerias and restaurants to facilitate employment.

The preparation of the pizza: fundamental skills

One of the most important aspects of the course concerns the Pizza preparation. You will learn to:

• Choose the right flours and balance the ingredients of the dough.
• Work with traditional and modern mixing techniques.
• Manage leavening to get a digestible and fragrant pizza.
• Use wood ovens, electric and gas in a professional way.
• Create classic and innovative pizzas to satisfy each customer.

How long a course for pizza chefs lasts and how to register?

I courses for pizza have a variable duration, usually from one to four weeks, With theoretical and practical intensive lessons. To register, just fill in an online form on School Pizza and choose the favorite start date.

Start your pizza chef's career immediately!

If you want to become a professional pizza chef and start working in high -level pizzerias, Sign up for our certified course. Take advantage of our specialized training and get the qualification that will open the doors of success!

Greetings from Silvio Cicchi

Training for pizza chefs: because a good course makes the difference

The importance of professional training for pizza chefs

Becoming a successful pizza chef does not only mean knowing how to spread the dough or bake the pizza. Complete preparation requires in -depth knowledge of raw materials, The dough techniques, cooking management and much more. That's why choose a qualified pizza chef is essential for those who want to embark on this career with solid bases.

The advantages of attending a pizza school

1. Learning from pizza masters

Following a course in a pizza school means learning from the best professionals in the sector. These experts transmit secrets and techniques perfected over time, offering added value compared to self -employment.

2. In -depth knowledge of the doughs

A good course for pizza chefs teaches the differences between various types of doughs, like the long leavening ones, Full or gluten -free. Understanding how fermentation affects the digestibility of pizza is essential to make a superior quality product.

3. Oven cooking and management techniques

The oven is the heart of the pizzeria. Learn to regulate the temperature, Manage cooking in different ovens (the largest, electric or gas) And optimizing preparation times are skills that only professional training can guarantee.

4. Hygiene and food safety

A professional pizza maker must know the hygienic-sanitary rules to guarantee customer safety. Pizzaioli courses include modules dedicated to HACCP regulations and good food conservation practices.

5. Practical experience and real simulations

Attending a pizza chefical school allows you to immediately put into practice what you learn, Thanks to equipped workshops and realistic work simulations in the pizzeria.

How to choose the best course for pizza chefs

Check the experience of teachers

Opt for a pizza school that has pizza masters with many years of experience in the sector.

Check the didactic program

A good course must cover all aspects of the preparation of the pizza: doughs, Cooking, condiments, Orders management and much more.

Evaluate the certifications offered

Choose a course that issues a certificate recognized in the sector, Useful to find work in high -level pizzerias or to open your business.

Read the reviews of the former students

The opinions of those who have already attended the course are an excellent quality of the training quality.

Because registering immediately for a pizza chef course?

Investing in qualified training is the first step for a successful career in the world of pizza. If your goal is to become an expert pizza chef, Attending a pizza school will offer you all the skills necessary to distinguish you in the sector.

Don't miss the opportunity to learn from the best: Sign up for a training course for pizza chefs and transform your passion into a rewarding job!

Greetings from Silvio Cicchi

Pizzaiolo in a week: Intensive course to enter the world of work

Become a pizza chef in a week with an intensive course

Entering the world of catering as a professional pizza chef has never been easier. Thanks to ours Intensive course of a week, You can acquire all the skills necessary to work in a pizzeria in record time. Our school pizza It offers a practical and complete program, Ideal for those who want to learn quickly and start working immediately.

Why choose an intensive course to become a pizza chef?

A Weekly course for Pizzaioli It offers numerous advantages:

• Quick and intensive learning: In a few days, You will learn the fundamental techniques of the Pizza preparation.
• Practical training with pizza masters: sector experts will guide you step by step.
• Immediate work opportunities: Many pizzerias are looking for qualified personnel, And a recognized course increases your possibilities of hiring.
• Possibility to start proper activity: with the skills acquired, You can open your pizzeria or work as a freelance pizza chef.

What you will learn in our weekly course for Pizzaioli?

1. Perfect dough: secrets and techniques

The dough is the basis of a good pizza. During the course you will learn:

• The choice of flours and their impact on the consistency of the pizza.
• The different methods of dough and leavening.
• How to get a light and digestible pizza.

2. Spreading and seasoning: the art of pizza

A well -made pizza requires technique in drafting and filling:

• Manual drafting techniques and with Mattarello.
• Balance between ingredients for a tasty filling.
• Use of the oven for perfect cooking.

3. Perfect cooking in a wood oven, electric and gas

Our course for pizza chefs provides exercises on different types of ovens:

• Differences between wood oven, electric and gas.
• Ideal temperatures and cooking times.
• Strategies for a crunchy pizza outside and soft inside.

4. Management of a pizzeria and customer service

Being pizza chef does not just mean making pizza, but also manage the work in a pizzeria:

• Organization of cuisine and order management.
• Sales and relationship techniques with customers.
• Hygiene and food safety.

For those suitable for our intensive pizza chef course?

The Intensive course for pizza chefs It is perfect for:

• Who wants to quickly enter the catering sector.
• Pizza enthusiasts who wish to improve their technique.
• Young people looking for a stable and well -paid job.
• Restaurateurs who want to expand their gastronomic offer.

Successful testimonies: who has attended our course

Many students of ours School Pizza they found work immediately after the course. Here are some testimonies:

“Thanks to the intensive course, I found work in a pizzeria in less than a month!” – Marco R.

“I had no experience, But after a week I felt sure I work as a professional pizza chef.” – Elena P.

Sign up now and become a pizza chef in a week!

Don't miss this unique opportunity! Our course for pizza chefs It is active all year round and guarantees you complete training to enter the world of work with safety. Book your place now and start your career as a professional pizza chef!

Greetings from Silvio Cicchi

Advanced techniques for pizza chefs: perfect your dough and cooking

You are a pizza chef who wants to bring your skills to the next level? The school pizza offers specialized courses to refine the techniques of Pizza preparation, improve the dough and perfect cooking. In this article, We will explore advanced strategies to obtain a perfect pizza.

The importance of the dough in the preparation of the pizza

The dough is the basis of a quality pizza. Its composition, The processing method and maturation times directly affect the final result.

1. Choice of the right flours

For a perfect dough, It is essential to choose high quality flours. Here are some of the best options:

• Flour 00: Ideal for light and digestible doughs.
• Flour 1 and 2: richer in fiber and flavor.
• Farina Manitoba: perfect for long leavening thanks to the high content of gluten.

2. Leavening and maturation of the dough

A common mistake is to confuse leavening and maturation.

• Leavening: It is the process that makes the dough grow thanks to the yeast.
• Maturation: It is the time necessary for enzymes to break down sugars and proteins, improving digestibility and flavor.

Our course for pizza chefs teaches advanced techniques to balance both processes, obtaining soft and easily digestible doughs.

3. Hydration and temperature of the dough

L’hydration affects the final consistency of the pizza. A dough with the 70-80% hydration It allows you to get a lighter and more alveolated pizza. The ideal temperature dough, instead, must remain between the 22-25°C To encourage balanced fermentation.

Cooking techniques for a perfect pizza

In addition to the dough, the cooking pizza It is a key factor for obtaining an impeccable result. There are several techniques and tools to perfect this step.

1. Wood oven vs electric oven

• Wood-fired oven: reaches temperatures above 400 ° C, giving pizza a smoked flavor and quick cooking (60-90 seconds).
• Oven: easier to manage, with an average temperature of 300 ° C and a cooking time of approx 3-4 minutes.

2. Use of refractory stone

If you use a home oven, a refractory stone It can simulate the cooking of the wood oven. Preheat a 250° C for at least 30 minutes To obtain a crunchy base.

3. Double cooking technique

This technique involves a first cooking of the dough without condiments for approximately 2 minutes, followed by the addition of the ingredients and further cooking of 3-4 minutes. Perfect for preventing the dressing making the mixture soft.

Practical tips to improve your pizza

• Use quality ingredients: San Marzano tomatoes, buffalo mozzarella and extra virgin olive oil will make the difference.
• Do not overdo the dressing: too many ingredients can compromise cooking.
• Works the dough gently: avoids deflating it to keep the alveolated structure.

Sign up for our Pizzaioli courses!

You want to become a real pizza master? Our School Pizza organize courses for pizza who will teach you all the secrets for a perfect mixture and impeccable cooking. Do not miss the opportunity to improve your skills and transform your passion into a profession!

➡️ Book your place now!

Greetings from Silvio Cicchi