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

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.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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.

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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.

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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

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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.

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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.

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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.

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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.

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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.

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Fundamental skills before opening a pizzeria

Learn the true preparation of the pizza

The quality of the dough, the management of leavening, The cooking in the oven and the choice of the ingredients make the difference between a good pizza and one unforgettable. Our school pizza offers specific courses on Pizza preparation, with practical lessons, 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, The menu and even the logo must reflect a coherent and captivating image.

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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.

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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.

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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.

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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

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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!

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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!

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