The pizza maker is an artisan and specialist. Traditional Italian Pizza is commonly thought of as a simple and easy food, but this is a misconception. In reality, pizza is a somewhat more complex craft.
Our detailed courses explain the subtle chemical processes at work in the manufacture of quality dough, and provide our students with a broad knowledge of flours and ingredients, the differing properties and the best uses thereof. The thorough practical instruction we offer in tandem with the theoretical knowledge ensures our students are well versed in all aspects of the highest quality pizza manufacture.

PIZZA COURSES ARE STRUCTURED AS FOLLOWS:

 

Theory (20%):
Chemical processes of dough mixing and related techniques
Ingredients and their properties
Professional equipment and its characteristics
Preservation and conservation of ingredients
Equipment safety and maintenance
Introduction to basic hygiene
Practice (80%):
Dough mix preparation
Dough closing and preservation
Dough opening by hand
Use of toppings and Gross Profit management
Pizza oven settings and baking
 Use of the oven, dough mixer and other equipment
Focaccia, Calzone and basic bread preparation
Theory of Pizza
Group pizza course teaching
“ITALIAN PIZZA COURSE” WILL PROVIDE STUDENTS ON GROUP COURSES WITH THE FOLLOWING:
Ingredients
Recipes
Teaching materials
Uniforms (T-shirt, bandana and apron)
Availability of professional equipment for the duration of the course

“Gluten Free”, “Pizza al Taglio” and “Organic (Bio)” pizza courses are structured as mentioned in this page. Their ingredients and relevant techniques however differ from the Classic/Neapolitan pizza courses. 

Our courses are taught by qualified instructors recognized by “Italian Pizza Association” and “National Pizza School”.