Our goal is to train competent professionals figures.  I courses are open to all who wish to learn the craft of pizza and they want to put into practice the theoretical and practical knowledge to make a quality pizza.

Our teachers, expert pizza makers professionals with many years of experience, and our consultants who deal with the goodwill of pizzerias in the world they will send kneading techniques, rising, preparation and cooking for pizza is given to the student with a comprehensive preparation.

Theory

RAW MATERIALS FOR THE PIZZA DOUGH

Flour, yeast, waters, salts and fillings – classifications, production, Type, quality and uses, Mixtures – direct and indirect, fermentation, rising, maturation and equipment for dough.

BAKING PIZZA

Ovens: the largest, electric and gas, energy and fuel material for cooking, equipment for furnaces, safety regulations in plants, HACCP

Practice:

TECHNIQUE OF DOUGH

Use and practice for the different types of impaso:

Dough by hand, spiral mixer, fork mixer

DRAFTING AND PIZZA TOPPING

Realization of pizza:

Classic Pizza, Pizza in baking tray, Pizza Napoletana

TECHNIQUES OF COOKING

Experimentation and practice of the two different types of oven:

Wood stove and electric oven