Pizza Consulting & Training FAQs

Italian Pizza Consulting supports the development of different pizza business concepts based on your operational goals, market positioning, and production requirements.

Consulting solutions may include operational systems and production concepts such as:

• Contemporary Neapolitan Pizza
• Traditional Roman Round Pizza
• Pizza al Taglio
• Pinsa Romana
• Pizza al Metro
• Pizza by the Slice
• Gluten-Free Pizza
• High-Hydration Pizza Systems
• Organic and Multi-Grain Pizza Concepts
• Whole Wheat and Ancient Grain Pizza Production
• Low-Carbohydrate and High-Protein Pizza Concepts
• Delivery and Takeaway Pizza Models
• Large-Scale Pizza Production Systems

Our operational philosophy is based on the principles of HQHD (High Quality & High Digestibility), focusing on product quality, dough digestibility, workflow consistency and long-term production standards.

Depending on the project, consulting solutions may also include guidance on workflow organization, equipment selection, production systems, menu development and operational positioning based on the selected pizza style and business concept.

For more advanced or specialized projects, customized long-term operational development solutions can also be discussed separately.

The consulting process begins with a brief introductory consultation to understand your project, business goals, current stage, and operational requirements.

Once the consulting package is confirmed, the work begins with structured planning and operational guidance, adapted to the specific needs of your project. This may include business organization, workflow, equipment and supplier decisions, production structure, and operational setup.

Each consulting package also includes on-site consulting and training at your location for a specific number of days, depending on the package selected.

During the on-site phase, Francesco Santocono works directly with you and your team to implement the planned system, refine workflow and production, configure equipment, and address the practical requirements of your operation.

It is best to start your consulting project as early as possible — before making major decisions related to location, kitchen layout, equipment selection, workflow or operational structure.

Many costly problems in pizza businesses originate during the early setup phase, often before production even begins.
In some cases, entrepreneurs invest in unsuitable equipment, inefficient kitchen layouts or operational systems that later create workflow limitations, production inconsistency, unnecessary stress and additional expenses.

Correcting these mistakes after the setup phase is often significantly more expensive and complicated than addressing them during the planning stage.

The consulting process is designed to help entrepreneurs approach the project with more clarity, structure and informed decision-making before critical investments are made.

Depending on the package selected, support may also include guidance related to location evaluation, kitchen planning, workflow organization, equipment and ingredients supplier selection, operational systems and launch preparation.

Yes.
One wrong decision during the setup phase can create expensive long-term problems for a pizza business — especially when it comes to location selection, kitchen layout, equipment investment, workflow organization, menu structure or operational systems.

The consulting process is designed to help entrepreneurs and existing operators make more informed decisions before major investments or operational changes, reducing avoidable mistakes that can negatively affect consistency, efficiency, product quality, and overall business performance.

The objective is to create a stronger operational foundation from the beginning, with more clarity, structure and expert guidance throughout the process.

A large part of the consulting process takes place before the opening phase, helping entrepreneurs make more informed decisions during planning, setup, and operational organization.

Depending on the consulting package selected, the pre-opening support may include guidance related to:

• Business structure
• Location evaluation
• Kitchen layout and workflow
• Pizza oven and professional equipment selection
• Ingredient and equipment sourcing
• Production setup
• Menu development and cost control
• Operational systems

The objective is to help clients reduce costly mistakes, avoid inefficient operational decisions and build a stronger operational foundation before opening.

Yes.

We help clients identify and select the most appropriate pizza ovens, professional equipment, ingredients, and suppliers according to their concept, production requirements, expected volume, budget, and location.

Where available, we may also provide supplier contacts or help identify local distributors for specific professional equipment, ovens, flour brands, or other key products.

For local ingredients and suppliers, clients may provide product catalogues, supplier information, or quotations for us to review and help evaluate according to the requirements of the project.

The client remains responsible for placing and approving orders, payments, final commercial agreements, importation, customs, transport, installation, warranties, and contractual relationships with suppliers.

Yes.

Depending on the scale, complexity, and long-term objectives of the project, consulting solutions can also be structured for larger operational developments, multi-location projects, franchise development, and scalable business models.

Some entrepreneurs and investors may require more extensive operational involvement, long-term strategic guidance, or ongoing support throughout different stages of business expansion and organizational development.

In these cases, consulting solutions and operational agreements can be structured around the specific needs, operational scale, and development objectives of the project.

This may include long-term operational support, multi-location expansion guidance, centralized production systems, workflow standardization, production consistency, team organization, branding coordination, and scalable operational structures.

Projects of this nature are discussed directly based on the specific operational requirements and long-term business objectives involved.

Where required, these projects can also include customized long-term consulting or technical advisory arrangements, structured according to the scale, duration, and operational requirements of the business.

Yes.

Many client relationships continue beyond the initial consulting project, particularly when businesses expand, open additional locations, improve products, refine operational systems, or develop multi-location and franchise structures.

For projects requiring more extensive involvement, long-term consulting or technical advisory arrangements can be developed separately.

Depending on the project, this may include remote advisory support, periodic project reviews, additional on-site visits, expansion support, technical development, and operational guidance.

The scope, duration, travel requirements, availability, and fees are defined according to the scale and long-term objectives of each project.

Each consulting package is designed for a different level of project development, operational support, and long-term involvement.

The Bronze Package provides focused support for entrepreneurs and existing operators who need practical guidance, on-site consulting and training, and ingredient and equipment sourcing support to launch, improve, or prepare their operation for expansion.

The Silver Package provides a broader and more structured level of support for projects where the location has already been secured. It includes guidance across kitchen layout, workflow optimization, ingredient and equipment sourcing, menu development, cost control, and operational implementation.

The Gold Package is the most comprehensive consulting solution, designed for projects that require deeper strategic and operational involvement from the earlier planning stages. It also includes location selection and evaluation guidance, together with extended consulting support throughout the development, implementation, and post-opening phases.

Each package is designed to help clients reduce costly mistakes, improve operational efficiency, and make informed decisions based on the specific stage, complexity, and goals of their project.

Consulting support duration depends on the selected package:

• Bronze Package — 8 months
• Silver Package — 12 months
• Gold Package — 16 months

During the active consulting period, normal project communication is not subject to a fixed hourly allowance.

Clients can communicate with us as the project develops for guidance related to the services included in their selected consulting package.

Support may take place through email, WhatsApp, online meetings, document review, floor-plan review, supplier and equipment discussions, and other practical project communication when required.

The consulting support applies to the agreed project and package scope. Additional services or work outside the agreed scope may require a separate quotation.

Upon completion of the consulting process, clients also receive an Italian Pizza Consulting Certificate of Completion, signed by Francesco Santocono, Pizza World Champion, recognizing the operational training and project development completed throughout the consulting experience.

The timeline can vary depending on factors such as the country, local regulations and administrative requirements, funding availability, project complexity, location search, construction work, and overall project organization.

In some cases, entrepreneurs who take over an existing pizzeria or an operational location may be able to complete the setup and opening process within approximately 3–4 months, especially when only partial restructuring or operational adjustments are required.

Projects developed entirely from scratch generally require a longer preparation phase. Depending on the complexity and level of organization of the project, the process may require approximately 6–9 months to complete the planning, setup, and operational development before opening.

Larger-scale or more complex projects may naturally require additional time depending on permits, construction work, staffing, equipment installation, and operational requirements.

A significant part of the consulting process is carried out remotely during the planning and organizational phase, followed by direct on-site consulting, training, and operational implementation depending on the selected consulting package.

Depending on the selected consulting package, clients receive structured ongoing support for 8, 12, or 16 months throughout different stages of the project development and operational setup process.

The objective is to help entrepreneurs approach the opening phase with greater structure, operational clarity, and more informed decision-making throughout the project.

Yes. All consulting packages include direct on-site consulting and training at your location, with the duration depending on the selected consulting package.

The on-site phase is adapted to the specific needs, operational stage, and objectives of your project, whether you are preparing to open a new pizzeria, improving an existing operation, or developing an additional location.

Depending on the project, on-site work may include:

• Equipment setup
• Pizza oven setup, testing, and calibration
• Kitchen workflow optimization
• Pizza production and recipe adaptation
• Production organization
• Practical team training
• Menu implementation, where included
• Launch preparation or operational improvement support

The objective is to translate the planning and consulting work into practical implementation within your real working environment, helping you build a more efficient, consistent, and professionally structured operation.

Yes. Every pizza business has different operational needs, production goals, available space, market conditions, and business objectives.

The consulting process is tailored to the specific concept, structure, workflow, and stage of each project — whether you are opening, improving, or expanding a pizzeria — to help develop a more efficient, practical, and professionally structured operation based on your real business model and operational requirements.

Yes.

Most clients who choose our consulting services are entering the pizza industry for the first time and have no previous industry experience.

The consulting process is designed to simplify the development and setup process, reduce avoidable mistakes, and help entrepreneurs move forward with greater clarity, structure, and operational direction.

This is especially valuable for clients who need guidance on critical decisions such as location evaluation, pizza oven and professional equipment selection, kitchen layout and workflow, ingredient and equipment sourcing, and operational setup.

Yes.

As part of the consulting process, clients receive the relevant technical documentation developed and customized for their project.

Depending on the concept, this may include:

• Customized recipes
• Ingredient quantities and grammages
• Dough formulations
• Fermentation procedures
• Production methods
• Preparation procedures
• Temperatures and timings
• Storage methods
• Product handling procedures
• Other project-specific technical information

This documentation provides the technical foundation required to reproduce and standardize the products, train the team, and develop the company's own internal Standard Operating Procedures (SOPs).

A complete company-wide SOP manual, operations handbook, kitchen management manual, or fully formatted internal company manual is not included as a standard consulting deliverable.

If required, the development of this type of documentation can be provided as an additional service, with the scope and fee defined according to the specific project.

The Gold Consulting Package includes location selection and evaluation guidance, but Italian Pizza Consulting does not operate as a local commercial real-estate agency.

The client is responsible for identifying available premises in their target market according to their budget, preferred area, and local availability.

We guide clients on the type of premises and operational characteristics to look for according to their pizza concept and business requirements.

Once potential locations have been identified, we can help evaluate them based on information such as size, layout, condition, visibility, surrounding activity, competition, operational suitability, and project requirements.

If a separate physical visit is requested to evaluate potential premises before the normal on-site consulting phase, this can be arranged subject to availability, an additional consulting fee, and travel and accommodation expenses.

Yes.

Depending on the type, stage, and scale of the project, consulting services can also be combined with professional pizza training programs at our locations.

Some entrepreneurs choose to develop practical production skills through hands-on Business Pizza Courses and combine this with consulting support for areas such as operational planning, workflow, equipment and ingredient sourcing, team development, and implementation at their own location.

Hybrid solutions can also be structured around the specific needs, business objectives, and operational scale of the project, whether you are opening, improving, or expanding a pizza business.

The most suitable approach is discussed directly based on the business model, development stage, and level of support required.

Post-opening support begins from the date your pizzeria starts operating.

The included post-opening remote support is:

• Bronze Package — 1 hour, available for up to 6 months after opening
• Silver Package — 3 hours, available for up to 6 months after opening
• Gold Package — 5 hours, available for up to 6 months after opening

These hours are separate from the normal project communication provided during the active consulting period.

Post-opening support is designed to help review progress, troubleshoot practical issues, refine operational decisions, and make adjustments as the business settles into day-to-day operation.

If the pizzeria opens near the end of the main consulting period, the applicable six-month post-opening support period may continue beyond the original consulting end date.

Yes.

Depending on the selected consulting package, a defined level of post-opening remote support is included to help address practical questions, operational adjustments, and challenges that may arise as the business develops.

Beyond the support included in the package, additional consulting and ongoing professional guidance can also be arranged based on the specific operational needs and future objectives of the business.

Over the years, several clients have continued working with us while developing additional locations, scaling operations, improving production systems, or refining their business structure.

The objective is not only to support the initial project, but to remain available when clients require further operational development, strategic guidance, or support for future expansion.

Yes.

For larger or more specialized hospitality projects, additional operational, food service, and business solutions can be coordinated through a network of selected Italian professionals, based on your concept and business objectives.

Depending on the specific needs and structure of the project, this may include:

• Fresh Pasta Production
• Modern and Traditional Italian Cuisine
• Pastry and Desserts
• Gelato Production
• Bakery Products
• Modern Salads and Contemporary Menu Development
• Mixology and Cocktail Programs
• Wine Selection Guidance
• Brand Identity and Logo Design
• Interior Concept and Atmosphere Direction
• Website and Online Presence

For custom requests beyond the core consulting services, we can help identify the most suitable professional and operational solution based on your project goals and business structure.

Yes.

During product and menu development, recipes are standardized using defined ingredient quantities and portion sizes.

We can work with the client to evaluate the cost of the core pizza ingredients and explain the costing principles required to establish appropriate menu pricing and sustainable margins.

Because ingredient purchase prices vary by supplier, region, country, and market conditions, clients are responsible for providing their actual local purchase prices.

Once recipes and grammages have been established, the client has the information required to calculate and continuously update the exact food cost of each menu item as supplier prices change.

We understand that hospitality projects can sometimes experience delays due to financing, permits, construction, location availability, or other circumstances outside the original schedule.

If the project extends beyond the consulting period included in your package, continued support may still be arranged.

Depending on the time elapsed, remaining work, current project requirements, availability, and current consulting rates, an additional or updated consulting fee may apply.

Clients are encouraged to maintain reasonable communication and project progress throughout the active consulting period whenever possible.

No. Our role is focused on the operational design and functionality of the pizza business.

Based on the concept, available space, expected production volume, equipment, customer areas, and workflow requirements, we provide practical guidance on the organization and division of the premises, including the positioning and relationship between key production and working areas.

The client is responsible for appointing the appropriate local architect, designer, builder, contractor, electrician, plumber, ventilation specialist, and other professionals required to produce technical drawings, obtain permits, and carry out construction or renovation work.

When necessary, we can communicate directly with the client's architect, designer, or contractor to explain operational requirements, review proposed solutions, and help identify the most practical option for the pizzeria.

Yes.

Recipes and project-specific production procedures developed and customized for your business may be used within your current operation, future locations, and franchise network.

Clients may also incorporate the relevant project-specific technical information into their own internal operational documentation and staff-training systems.

However, original Italian Pizza Consulting branded materials, consulting frameworks, templates, presentations, training materials, and proprietary documentation may not be resold, republished, distributed as independent commercial products, or used to provide competing pizza consulting or training services.

We provide pizza-specific technical and operational guidance that can support the development of your business plan, but we do not replace your accountant, financial advisor, or local business consultant.

Depending on the consulting package and project, our support may include equipment investment guidance, production requirements, menu structure, portion sizing, ingredient strategy, food-cost evaluation, pricing guidance, workflow, operational capacity, and other pizza-specific business considerations.

Formal financial documentation such as complete profit-and-loss forecasts, cash-flow projections, financing applications, tax planning, payroll calculations, accounting documentation, or formal market feasibility studies remains the responsibility of the client and their appropriate financial or local professional advisors.

During on-site consulting and training, we cover the practical hygiene and cleaning principles required for professional pizza production.

This may include ingredient storage and handling, product separation, workstation hygiene, cleaning procedures, equipment and oven cleaning and maintenance, and practical food-safety procedures within the pizza-production environment.

However, Italian Pizza Consulting does not issue local HACCP certificates, food-safety licences, regulatory documentation, or other mandatory certifications required by local authorities.

The client is responsible for completing all legally required food-safety training, certifications, documentation, and regulatory procedures applicable in their country or region.

To maintain an intensive and effective training environment, the practical on-site training included in our standard consulting packages is designed for a maximum of 3 participants at a time.

Keeping the training group small allows sufficient hands-on practice, direct correction, and individual attention, while also allowing the on-site consulting period to cover the wider operational requirements of the project.

If a project requires training for a larger team, additional training days or a customized training structure can be discussed separately.

Staff recruitment and HR management are not included as standard services within the Bronze, Silver, or Gold Consulting Packages.

Our standard consulting packages include practical team training and operational guidance, but recruitment, employment contracts, payroll, work schedules, and local employment-law compliance normally remain the responsibility of the client and their local professionals.

For larger, multi-location, franchise, or long-term consulting projects, additional recruitment support may be included when specifically agreed as part of a customized consulting arrangement.

This may include candidate interviews, practical assessment, assistance in selecting suitable pizza-production staff, and support in building the operational team, particularly when the project requires extended on-site involvement.

Any recruitment or additional staff-management responsibilities are therefore defined separately according to the project scope, duration, location, and level of involvement required.

We can help define the operational workflow and practical requirements that a POS, ordering, delivery, or kitchen-management system should support within the pizzeria.

However, Italian Pizza Consulting does not develop, supply, install, or maintain POS systems or business software.

The client is responsible for selecting and contracting the appropriate local or international technology provider.

Where relevant, the operational workflow developed during consulting can be used to communicate the business requirements to the selected provider.

Where relevant to the project, practical guidance can be provided on stock organization, ingredient storage, ordering frequency, product rotation, production quantities, and waste reduction.

These systems are developed according to the actual concept, menu, production volume, supplier frequency, storage capacity, and day-to-day operating requirements of the pizzeria.

Rather than applying a generic corporate inventory model, the objective is to establish a practical and manageable operational system that can be adjusted by the client as real sales volumes and operating patterns develop.

The Business Pizza Courses are primarily focused on intensive one-to-one hands-on training combined with tailored business and operational guidance before opening, improving, or developing a pizza business.

They are designed to help entrepreneurs develop practical production skills and gain a stronger understanding of equipment, ingredients, workflow, production systems, setup decisions, and business planning within a professional training environment.

Each Business Pizza Course includes 5 days of intensive one-to-one training and up to 6 months of post-course support to help you address practical questions as your project develops.

The Pizza Consulting Packages provide a deeper level of involvement throughout the planning, setup, implementation, and development of the actual business project, with support structured over a longer period.

Depending on the selected package and project requirements, consulting can include direct on-site implementation at your own location, allowing Francesco Santocono to work with your actual space, equipment, production workflow, recipes, menu, staff, and operational setup.

The main difference is therefore the level and location of implementation: the Business Pizza Course gives you the practical skills and guidance to develop your project, while the Consulting Packages provide more extensive support in translating that planning into your real pizzeria operation.

Some clients choose to combine both services depending on the scale, complexity, and operational requirements of their project.

Our Business Pizza Courses combine intensive one-to-one hands-on pizza training with tailored business and operational guidance designed to help you develop a professional pizzeria project.

Through a highly practical training approach, clients learn to manage dough production, workflow organization, baking, and service operations with increasing speed, consistency, and operational independence in a professional pizza environment.

By the end of the training, clients are able to independently manage professional production volumes, including approximately 15–20 Neapolitan pizzas or Pinsa Romana per hour, or 6–8 fully baked and finished 60×40 cm Pizza al Taglio trays (60–80 standard slices) per hour, depending on the selected production system and consistent application of the methods learned during the course.

Each course is tailored to your business project, production model, market, operational goals, and development plans.

Training includes practical guidance on workflow organization, equipment selection, ingredient and supplier sourcing, production systems, setup decisions, and business planning, based on the specific requirements of your project.

All Business Pizza Courses include up to 6 months of post-course support, starting from the completion of the course. Support is provided via WhatsApp or online communication and may include practical guidance on equipment and setup decisions, ingredient sourcing, suppliers, operational questions, and feedback on real situations.

For entrepreneurs requiring more structured guidance, direct on-site implementation, kitchen setup, staff training, or broader operational support at their own location, our Pizza Consulting Packages provide a more comprehensive level of support.

Participants also receive an Italian Pizza Consulting Professional Certification, signed by Francesco Santocono, Pizza World Champion, recognizing the successful completion of the practical training and skills developed during the course.

Yes.

The vast majority of our clients join the course with no previous experience in professional pizza making or running a pizza business.

Our Business Pizza Courses are designed to help entrepreneurs develop practical production skills while gaining the operational and business understanding needed to develop a professional pizzeria project from the ground up.

Most of our clients join the program to open their first pizzeria, while others use the training to improve, restructure, or expand an existing pizza operation. The course is adapted to your starting point, project, and business objectives.

The courses are highly practical and focused on real operational application within a professional pizza training environment.

Throughout the course, clients work directly on dough preparation, fermentation management, stretching, baking, workflow organization, and production systems.

The practical approach is designed to help clients progressively develop greater consistency, workflow understanding, operational confidence, and independence through continuous hands-on practice.

Alongside the practical training, clients receive business and operational guidance tailored to their project, based on their business idea, production goals, country, market, and future development plans.

Depending on the project, this may include guidance on equipment selection, workflow structure, ingredient and supplier sourcing, production setup, and key operational decisions before opening.

The objective is not only to teach pizza production techniques, but also to help clients understand how those techniques, systems, and operational decisions come together within a professional pizzeria operation.

Yes.

The Business Pizza Courses combine intensive one-to-one practical pizza training with business and operational guidance tailored to your project.

Depending on your project, market, and course type, guidance may include:

• Concept and business positioning
• Equipment selection
• Ingredient and supplier sourcing
• Workflow organization
• Production systems
• Setup decisions
• Market and budget considerations
• Business planning

The objective is to help you understand not only how to produce professional-quality pizza, but also how the key operational and business decisions fit together when developing a real pizzeria project.

This guidance can help you make better-informed decisions before investing, reduce avoidable setup mistakes, and approach your project with greater clarity and preparation.

For projects requiring detailed kitchen planning, direct on-site implementation, staff setup, or broader operational development at your own location, our Pizza Consulting Packages provide a more comprehensive level of support.

Yes.

Every client, business project, and operational objective is different.

The training is tailored according to factors such as your pizza concept, production style, market, equipment, operational goals, budget, and future business plans.

This allows the course to focus on the technical, operational, and business requirements that are most relevant to your specific project, rather than following a completely standardized training format.

Our Business Pizza Courses are built around three core professional pizza concepts:

• Contemporary Neapolitan Pizza
• Pizza al Taglio
• Pinsa Romana

Depending on your business concept, market, production goals, and specific training requirements, the course can also be adapted to include or explore additional pizza styles, production methods, and product variations such as:

• Traditional Roman Round Pizza
• Pizza al Metro
• Pizza by the Slice
• Gluten-Free Pizza
• High-Hydration Pizza Systems
• Organic and Multi-Grain Pizza Production
• Whole Wheat and Ancient Grain Dough Systems
• Low-Carbohydrate and High-Protein Pizza Concepts
• Takeaway and Delivery Pizza Models

Training can be adapted to your production system, ingredient selection, flour strategy, equipment, and business positioning, allowing the selected pizza concept to be developed around the real requirements of your project.

Our training philosophy is based on the HQHD (High Quality & High Digestibility) approach, with a focus on product quality, dough digestibility, production consistency, and professional operating standards.

More specialized training requests may require a customized course structure and quotation depending on the training scope, specific ingredients or flour blends, production methods, and additional pizza concepts involved.

Yes.

Choosing the right ovens, professional equipment, ingredients, and suppliers is an important part of developing an efficient and consistent pizza operation.

During the training, clients receive guidance tailored to their project, based on their pizza concept, production requirements, budget, market, and operational goals.

This may include guidance on equipment selection, ingredient and supplier sourcing, flour selection, workflow organization, and key setup decisions, helping entrepreneurs make more informed choices before opening or improving a pizzeria.

Yes.

Many existing pizzerias use our Business Pizza Courses to improve product quality, production consistency, workflow efficiency, and overall operational performance.

The training can help identify and address production limitations, workflow inefficiencies, dough-management issues, and consistency problems already affecting an active operation.

Depending on the project, guidance may include dough management, production organization, workflow structure, product execution, and operational adjustments designed to improve efficiency and consistency during service.

This can be particularly valuable for pizzerias looking to standardize production, improve product consistency, or introduce a more structured production system.

For existing businesses requiring deeper operational analysis, direct on-site implementation, staff training, or broader changes within their own pizzeria, our Pizza Consulting Packages provide a more comprehensive level of support.

There is no single “perfect” time to join a Business Pizza Course. The right timing depends on your project, but the earlier you get in touch, the more effectively we can help you evaluate the next steps.

Some clients contact us before finding a location, others after securing premises, while some already operate a pizzeria and want to improve quality, consistency, or operational performance.

For new business projects, completing the training before making major operational and investment decisions can provide greater clarity when evaluating equipment, production systems, workflow, ingredients, and key setup decisions.

Because course availability is limited and training schedules are planned in advance, we recommend contacting us as early as possible to discuss your project, identify the most suitable course or consulting solution, and plan the right timing for your training.

The timeline can vary depending on factors such as the country, bureaucracy, financial situation, project complexity, location availability, and overall organization of the entrepreneur.

In some cases, entrepreneurs who take over an existing pizza business or an already operational location may be able to open within approximately 3–4 months after completing the course, especially when only partial restructuring or operational adjustments are required.

Projects developed entirely from the beginning generally require a longer preparation phase. Depending on the level of organization, project complexity, and operational setup, many entrepreneurs may require approximately 6–9 months before opening.

More complex or larger-scale projects may naturally require additional time depending on construction work, permits, staffing, equipment sourcing, and operational planning.

The objective of the Business Pizza Courses is to help entrepreneurs approach the opening process with greater clarity, preparation, and operational understanding before making important business decisions.

Clients also receive up to 6 months of post-course support, starting from the completion of the course. During this period, support is provided via WhatsApp or online communication and may include practical guidance as the project moves toward setup and opening.

Yes.

Many entrepreneurs choose to combine a Business Pizza Course with our Pizza Consulting Packages to develop both practical production skills and a more complete operational setup for their project.

In some cases, clients first complete the one-to-one training at our location and later add consulting support during the setup, pre-opening, or development phase of their own pizzeria.

Depending on the project, a customized solution can combine training, business and operational guidance, and direct on-site implementation according to the specific requirements of the business.

This approach can help you move more effectively from the training environment into the real operational setup of your own pizzeria, with additional consulting quoted according to the project scope and location.

Yes.

Clients receive up to 6 months of post-course support, starting from the completion of the course.

Support may include equipment and setup decisions, ingredient sourcing and supplier selection, operational questions, troubleshooting, and feedback on real situations as the project develops.

Support is provided via WhatsApp or online communication throughout the support period, helping clients move from the training phase into the practical development of their pizza business with continued guidance when needed.

For projects requiring more structured guidance or direct implementation at your own location, our Pizza Consulting Packages provide a more comprehensive level of support.

Yes.

The professional pizza industry continues to evolve in areas such as ingredients, equipment, production systems, workflow, and operational technologies.

During the course and, when relevant, throughout the post-course support period, clients may receive guidance on new products, equipment developments, ingredient solutions, and production methods that could be relevant to their specific project.

The objective is not simply to follow industry trends, but to help clients evaluate whether new solutions can genuinely improve product quality, consistency, efficiency, or operational performance within their business.

The training is primarily practical.

The 4-day Individual Pizzaiolo Course and the 2-day Intensive Pizza Course are structured around intensive hands-on training inside a real professional kitchen environment, where participants repeatedly practice dough preparation, fermentation management, stretching, baking, workflow organization, and real production routines under direct one-to-one guidance.

The objective is not simply to explain pizza techniques, but to help participants build operational confidence, production consistency, and practical working skills through intensive real-world practice inside a professional pizza environment.

The Advanced Pizza Masterclass and the Gluten-Free Pizza Course also include hands-on training, with the Advanced Masterclass focusing more on dough refinement, advanced fermentation management, troubleshooting, and workflow optimization, while the Gluten-Free Pizza Course focuses on professional gluten-free dough management, production, baking, and cross-contamination control.

The courses are designed to help participants build a strong practical foundation and develop the operational confidence required to work inside a professional pizza environment.

Through intensive one-to-one hands-on training in a real working environment, participants improve dough handling, workflow management, baking consistency, and overall production efficiency throughout the training process.

By the end of the 4-Day Individual Pizzaiolo Course, participants will have developed the skills to consistently produce 15–20 high-quality pizzas per hour and the practical foundation needed to begin working as an assistant pizzaiolo. With continued full-time practice and experience, they can progress toward a fully independent pizzaiolo role.

By the end of the 2-Day Intensive Pizza Course, participants will have developed the fundamentals of contemporary Neapolitan pizza production, the ability to produce 8–10 pizzas per hour with greater consistency, and a practical foundation for working in a professional pizzeria.

The Advanced Pizza Masterclass is designed to refine existing professional skills through advanced technical training, greater process control, and improved production consistency, while the Gluten-Free Pizza Course develops specialized practical skills in professional gluten-free pizza production and workflow management.

Yes.

All Individual Pizza Courses take place through one-to-one training inside fully equipped professional pizzerias and real operational pizza production environments.

Participants work directly on dough preparation, fermentation management, dough stretching, baking, oven management, toppings preparation, and real production workflow throughout the training process.

The training is built around intensive hands-on practice and continuous practical repetition, allowing participants to rapidly build speed, consistency, confidence, and operational skills through direct one-to-one coaching.

At the same time, the courses also provide technical understanding of modern dough management, fermentation control, hydration, temperature management, ingredient functions and production consistency.

The one-to-one structure allows the training process to remain highly focused and personalized according to each participant’s level, learning pace and technical objectives throughout the course.

Each training program is designed for different levels of experience, technical objectives and professional goals.

The 4-day Individual Pizzaiolo Course is suitable for both complete beginners and aspiring pizzaioli who want to build a strong professional foundation through intensive one-to-one hands-on training inside a real working pizza environment. By the end of the course, participants will have developed the skills to consistently produce 15–20 high-quality pizzas per hour and the practical foundation needed to begin working as an assistant pizzaiolo.

The 2-day Intensive Pizza Course is a shorter and highly focused training program designed primarily for complete beginners who want to quickly build practical operational skills. By the end of the course, participants will have developed the fundamentals of contemporary Neapolitan pizza production, the ability to produce 8–10 pizzas per hour with greater consistency, and a practical foundation for working in a professional pizzeria.

The Gluten-Free Pizza Course is a specialized training program focused on professional gluten-free pizza production, cross-contamination control and workflow organization. It is suitable for both professionals and beginners who want to develop professional gluten-free pizza production skills or introduce gluten-free pizza into an existing business.

The Advanced Pizza Masterclass is designed primarily for existing pizzaioli and professionals who already have operational experience and want to refine advanced techniques, improve consistency, optimize workflow and solve specific production challenges related to professional dough management and high-quality pizza production.

Yes, depending on the selected course, training location, and equipment availability.

Each Individual Pizza Course is structured around one main pizza style or production system selected before the training begins.

Depending on the course, participants can train in the following pizza styles and production systems:

• Contemporary Neapolitan Pizza
• Traditional Roman Round Pizza
• Pizza al Taglio
• Pinsa Romana
• Gluten-Free Pizza

Contemporary Neapolitan Pizza and Traditional Roman Round Pizza are always demonstrated together during the training process, allowing participants to better understand the technical and operational differences between the two styles.

Pizza al Taglio, Pinsa Romana, and Gluten-Free Pizza require dedicated production systems, different equipment setups, specialized workflow organization, and, in some cases, different training locations. For this reason, these formats are delivered as dedicated specialized training focused on one specific production system.

Depending on the training objectives, equipment availability, and training location, additional pizza styles or production systems may sometimes be added to the training program through additional training days and customized scheduling. Additional training fees may apply for extended or multi-style training structures.

The training philosophy is also based on the principles of HQHD (High Quality & High Digestibility), focused on improving dough digestibility, product consistency, and professional production standards.

Yes.

The Individual Pizza Courses are designed to help participants develop practical professional skills, operational confidence and workflow understanding through intensive one-to-one hands-on training inside a real professional pizza environment, providing the practical foundation required to begin working in a pizzeria.

The 4-day Individual Pizzaiolo Course provides the strongest and most complete operational foundation. By the end of the course, participants will have developed the skills to consistently produce 15–20 high-quality pizzas per hour and the practical foundation needed to begin working as an assistant pizzaiolo. With continued full-time practice and experience, they can progress toward a fully independent pizzaiolo role.

The 2-day Intensive Pizza Course is designed primarily for complete beginners and aspiring pizzaioli who want to quickly build practical operational skills. By the end of the course, participants will have developed the fundamentals of contemporary Neapolitan pizza production, the ability to produce 8–10 pizzas per hour with greater consistency, and a practical foundation for working in a professional pizzeria.

The Gluten-Free Pizza Course focuses on helping participants develop a structured, consistent and reliable gluten-free production workflow that can be applied inside a professional pizzeria. It emphasizes cross-contamination control, workflow organization and specialized gluten-free production methods.

The Advanced Pizza Masterclass is designed primarily for existing pizzaioli and food professionals who already have operational experience and want to refine advanced techniques, improve consistency, optimize workflow efficiency, and achieve higher standards of professional pizza production.

Yes.

Participants receive a professional pizza certification upon completion of the training program, awarded by World Pizza Champion Francesco Santocono and recognizing the practical training and skills developed throughout the course.

It certifies that the participant has completed intensive one-to-one hands-on training inside a real professional pizza environment, following the practical and technical standards taught throughout the course.

The certification provides a professional record of the training completed and the practical skills developed, providing additional credibility when applying for positions within the pizza industry.

Yes.

Many existing pizzaioli, pizza professionals and pizzeria owners attend the training to improve dough management, workflow efficiency, baking consistency and overall product quality inside their professional environment.

The 4-day Individual Pizzaiolo Course helps experienced participants refine their production system through intensive one-to-one hands-on training, improving operational consistency, workflow organization, dough management and overall production performance.

The 2-day Intensive Pizza Course is also suitable for experienced pizzaioli or pizzeria owners who want to quickly improve specific operational skills, workflow organization or production efficiency through focused one-to-one practical training.

The Gluten-Free Pizza Course is suitable for both pizza professionals and pizzeria owners who want to introduce or improve professional gluten-free pizza production, strengthen cross-contamination control, and implement a reliable gluten-free production workflow.

The Advanced Pizza Masterclass is designed specifically for existing pizzaioli and food professionals who already have operational experience and want to refine advanced techniques, improve workflow efficiency, solve specific production challenges and achieve higher standards of professional pizza production.

Overall, each course is tailored to the participant’s experience level and professional objectives, helping improve production organization, workflow efficiency, product consistency and technical standards.

Yes.

All Individual Pizza Courses follow a structured professional training method designed to teach the technical, practical and operational foundations required to work inside a professional pizza environment.

At the same time, the one-to-one training format allows the course to be adapted to each participant’s experience level, learning pace, professional objectives and any specific technical areas requiring additional attention throughout the training.

This allows the instructor to focus directly on technical refinement, workflow organization, dough management and operational consistency, while maintaining a clear, structured and professional training program throughout the course.

Yes.

Individual Pizza Courses are available throughout the year, depending on training location availability, scheduling and course format.

Training is regularly available in selected locations, including Catania, London and Berlin, with scheduling arranged according to availability and training objectives.

Because training takes place inside real professional environments and operational locations, participants are encouraged to contact us in advance to discuss preferred dates, locations and course availability.

Additional training locations may also be available depending on the selected pizza style, operational setup and scheduling possibilities.

Yes, for brief technical follow-up questions related to the training.

Participants can contact us after the course for quick technical questions and troubleshooting related to dough management, fermentation, baking, or other topics covered during the training.

This follow-up is intended to help participants apply what they learned in practice. Ongoing consulting, business guidance, and extended post-course support are not included with the Individual Pizza Courses.

The Gluten-Free Pizza Course is designed primarily for pizzeria owners, food professionals and operators who want to introduce or improve professional gluten-free pizza production inside a professional pizza environment.

The training focuses on gluten-free dough management, cross-contamination control, workflow organization, product consistency, and specialized gluten-free production methods through intensive one-to-one hands-on training in a real professional environment.

The course is also suitable for professionals, aspiring pizza makers, and individuals who want to develop specialized professional gluten-free pizza skills and build the practical confidence required to produce consistent, high-quality gluten-free pizza.

The training is highly practical.

Both the Neapolitan Pizza Class and Pizza al Taglio Class are built around intensive hands-on training, allowing participants to practice dough preparation, fermentation management, baking, oven management, and production workflow in a real professional pizzeria environment.

The objective is not only to explain pizza-making techniques, but to help participants develop confidence, production consistency, and real working skills through continuous daily hands-on practice.

The very small-group format also provides more direct instructor guidance, more practice time, and better individual attention throughout the training.

The Pizza Classes are intentionally limited to a maximum of 3 participants.

This very small-group format provides more direct instructor guidance, more hands-on practice, and better individual attention than larger pizza schools and high-volume group courses.

The objective is to deliver high-quality practical training, allowing every participant to develop real professional skills in a focused and collaborative learning environment.

The courses are designed to help participants build a strong practical foundation and develop the skills and confidence needed to work in a professional pizzeria.

Through intensive daily hands-on practice, participants improve dough handling, workflow management, baking consistency, and production efficiency throughout the training.

By the end of the Neapolitan Pizza Class, most participants are able to produce 10–15 pizzas per hour with greater consistency while following a professional workflow. In the Pizza al Taglio Class, most participants are able to consistently produce 4–6 fully baked and finished 60×40 cm Pizza al Taglio trays (40–60 standard slices) per hour while following a professional production workflow.

These results provide a practical foundation for working in a professional pizzeria, with the final level depending on individual progress, continued practice, and real working experience.

Yes.

All Pizza Classes take place inside fully equipped professional pizzerias and real pizza production environments.

Participants work directly on dough preparation, fermentation management, dough stretching, baking, oven management, topping preparation, and production organization throughout the training process.

The training is strongly focused on intensive daily hands-on practice and practical repetition, allowing participants to progressively build speed, consistency, confidence, and operational understanding step by step.

At the same time, the courses also provide technical understanding of modern dough management, fermentation control, hydration, temperature management, ingredient selection and functionality, and production consistency.

The objective is to help participants develop both the practical operational skills and the technical foundation required to work confidently in professional pizza production environments.

The Neapolitan Pizza Class is primarily focused on contemporary Neapolitan pizza production systems, including dough preparation, fermentation management, hand stretching techniques, oven management, and production workflow for modern Neapolitan pizza.

During the training process, participants may also be introduced to traditional Roman-style round pizza, in order to better understand the technical and operational differences between different round pizza production systems.

The Pizza al Taglio Class focuses instead on Roman pizza al taglio production systems, including high-hydration dough management, pizza al taglio baking techniques, dough storage techniques, production timing, and workflow organization for high-volume pizza al taglio production.

Both courses combine intensive hands-on practice with technical understanding of dough management, fermentation control, ingredient selection and functionality, hydration, temperature management, and production consistency.

Each training program is structured around a different professional pizza style, production method, equipment setup, and operational workflow.

Yes.

The Pizza Classes are designed to help participants develop practical pizza-making skills, workflow understanding, production consistency, and the operational confidence required to begin working in professional pizza environments.

Through intensive daily hands-on practice, participants progressively improve dough management, baking techniques, speed, organization, and overall production awareness throughout the training process.

By the end of the course, many participants have developed a practical foundation for working in a professional pizzeria, while continuing to build speed, consistency, and independence through further workplace experience and practice.

Yes.

Participants receive a professional pizza certification upon completion of the training program, awarded by World Pizza Champion Francesco Santocono and recognizing the practical training and skills developed throughout the course.

The certification provides a professional record of the training completed and the practical skills developed throughout the course.

Yes.

Many existing pizzaioli, food professionals, and pizzeria owners attend the training to improve dough management, workflow efficiency, baking consistency, and overall product quality.

The courses help participants refine technical skills, improve operational consistency, and develop more structured production methods focused on quality, digestibility, and long-term product consistency.

The Pizza Classes are focused exclusively on professional pizza-making skills and pizza production systems. They do not cover pizzeria business management, business planning, marketing, financial management, or business operations.

Participants looking for support with opening, managing, or growing a pizzeria should explore our Pizza Consulting services and Business Pizza Courses, which are specifically designed for business development and pizzeria management.

Yes.

Our Pizza Classes are available throughout the year and are scheduled based on participant demand, instructor availability, preferred location, and the selected pizza style.

Because each class is limited to a maximum of 3 participants, training dates are scheduled based on demand and availability to maintain our very small-group format and ensure a high-quality training experience.

Simply contact us with your preferred location and preferred dates. We will confirm current availability, recommend the most suitable training option, and organize the best schedule for your course.

Yes, for brief technical follow-up questions related to the training.

Participants can contact us after the course for quick technical questions and troubleshooting related to dough management, fermentation, baking, or other topics covered during the Pizza Class.

This follow-up is intended to help participants apply what they learned in practice. Ongoing technical support, business guidance, and operational consulting are not included with the Pizza Classes.

For pizzeria start-up projects, business development, or operational consulting, please refer to our dedicated Pizza Consulting services.