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, drafting and cooking so that a complete preparation is given to the pizza chef student.

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, 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 dough:

Dough by hand, spiral mixer.

HAND-ROLLING AND FILLING THE PIZZA

Making pizzas:

Classic Pizza, Pizza in baking tray.

TECHNIQUES OF COOKING

Experimentation and practice of the wood oven: