Neapolitan Pizza Course to Open or Scale a Pizzeria
Build Your Pizza BusinessA one-to-one Neapolitan Pizza Course combining intensive hands-on training with business guidance tailored to your project, helping you develop the technical skills, production systems, and operational understanding needed to open, improve, or scale a professional pizzeria.
Train directly with Pizza World Champion Francesco Santocono and receive up to 6 months of post-course support as you move from training to real-world implementation.
A Neapolitan Pizza Course Designed for Business Application
This is not a standard Neapolitan pizza course focused only on technique.
It is a one-to-one business-focused training program where you will develop a Contemporary Neapolitan pizza approach adapted to your concept, equipment, production goals, and market, while gaining the operational and business understanding needed to develop a structured and consistent pizzeria operation.
The focus is not only on how to make Neapolitan pizza, but on how to apply what you learn in a real business context and make better-informed decisions before investing time and capital.
What You Will Be Able to Do After the Course
After the intensive one-to-one training, you will have the practical foundation to operate independently within a professional pizza production environment.
By the end of this Neapolitan Pizza Course, you will be able to:
- ✓ Produce approximately 15–20 pizzas per hour independently, with consistency and control
- ✓ Manage dough preparation, fermentation, and baking across different production phases
- ✓ Work efficiently under real service conditions
- ✓ Maintain consistent product quality and high digestibility over time
- ✓ Manage the workflow of a professional pizza kitchen with greater confidence
This intensive practical training is designed to help you develop operational independence faster, reducing the trial-and-error phase that often affects new pizzeria projects.
Business Guidance You Will Receive During the Course
In addition to the practical training, this course gives you direct business guidance to help you make better-informed decisions when opening, improving, or scaling a Pinsa Romana operation.
You will gain clarity on:
- ✓ Equipment selection: Choosing the right ovens and professional equipment based on your production needs, service model, and budget
- ✓ Production workflow: Building an efficient, scalable, and repeatable Pinsa Romana production system
- ✓ Ingredient and supplier direction: Understanding how to select and source ingredients based on product requirements, quality, and local availability
- ✓ Concept alignment: Matching your Pinsa Romana concept to your market, positioning, and business model
- ✓ Business foundation: Structuring a clear, realistic, and executable Pinsa Romana operation
The course provides a tailored framework to support the development of your business plan, based on your country, market, budget, and objectives.
For many entrepreneurs, avoiding even a few costly setup mistakes can prevent unnecessary expenses, delays, and operational problems later in the project.
This gives you greater clarity from the start, helping you move forward with a more structured approach to your Pinsa Romana business.
What’s Included in This Neapolitan Pizza Course
Your one-to-one Neapolitan Pizza Course includes intensive practical training, tailored business guidance, professional materials, and up to 6 months of post-course support to help you develop a more structured and professionally planned pizzeria project.
The course includes:
- ✓ One-to-one training tailored to your project: Fully adapted to your goals, concept, and level of experience
- ✓ Intensive hands-on practice in a professional environment: Focused on real production, workflow, and operational efficiency
- ✓ Complete Neapolitan pizza training: Dough preparation, fermentation management, baking, and service
- ✓ Contemporary Neapolitan dough methods: Focused on product quality, consistency, high digestibility, and operational control
- ✓ Tailored business guidance: Including guidance on concept, budget, market positioning, and key location considerations
- ✓ Equipment, setup, and supplier advice: Helping you make more informed decisions and avoid unnecessary costs
- ✓ Recipes and technical materials: Structured documentation to support consistency during and after the course
- ✓ Use of professional equipment: Training in a professional working environment
- ✓ Uniform (t-shirt, apron, bandana)
- ✓ Certification upon completion
- ✓ Up to 6 months of post-course support
Contemporary Neapolitan Pizza Approach
This Neapolitan Pizza Course is built around a Contemporary Neapolitan approach, designed to develop a structured, consistent, and professionally manageable pizza production system.
The focus is not only on the final product, but on building a production system you can manage, repeat, and adapt to the operational needs of your project.
- ✓ Consistent dough management for reliable baking performance
- ✓ Long fermentation techniques for digestibility, flavor development, and aroma
- ✓ Efficient Contemporary Neapolitan pizza production workflow
- ✓ Consistent baking, finishing, and service execution
High Quality & High Digestibility (HQHD)
A structured approach to ingredient selection, dough management, and process control, designed to support consistent product quality, high digestibility, and long-term production performance in a professional environment.
Depending on your concept and positioning, the course can also include guidance on specific product variations such as:
- ✓ Organic and whole wheat flours
- ✓ Multi-grain dough
- ✓ Alternative flour blends (including low carbohydrate and high protein options)
Course Structure & Investment
- ✓ Duration: 5 Days
- ✓ Training: Approximately 6 hours per day
- ✓ Format: One-to-one
- ✓ Available in: Berlin · London · Catania · Rome · New York
- ✓ Schedule: Flexible (based on availability)
- ✓ Post-Course Support: Up to 6 Months of Practical Operational Guidance
Courses are delivered subject to availability and can also be arranged in selected international locations, depending on the project.
Courses can be taught using wood-fired, electric, or gas ovens, depending on location.
€4.950
- 30% deposit required to secure your booking
- Dates subject to availability
- Travel and accommodation not included
- All taxes included
Post-Course Support — Up to 6 Months
Starting from the completion of the course, you will receive up to 6 months of post-course support to help you address practical questions and make more informed decisions as your project moves toward setup, opening, or further development.
Support may include:
- ✓ Guidance on equipment and setup decisions
- ✓ Guidance on ingredient sourcing and supplier selection
- ✓ Answers to operational questions
- ✓ Feedback on real situations
Support is provided via WhatsApp or online communication throughout the support period, allowing you to ask practical questions and receive feedback as real situations arise.
For projects requiring more structured guidance or direct implementation at your own location, our Pizza Consulting Packages provide a more comprehensive level of support.
Additional On-Site Consulting & Training
For clients who want a more complete level of support, additional on-site consulting and training can be arranged directly at your location.
This can be particularly valuable during the final setup or pre-opening phase, helping you translate what you learned during the course into your actual working environment.
On-site support is tailored to your project and may include equipment setup, workflow optimization, recipe adaptation, menu development and cost-control guidance, production systems, and practical staff training before opening.
This is a separate consulting service, quoted according to the project scope and location. Travel and accommodation costs are not included.
Trusted by Clients Worldwide
Our one-to-one Business Pizza Courses have supported entrepreneurs and pizzeria owners worldwide in launching, improving, and developing their pizza businesses through practical training, tailored business guidance, and up to 6 months of post-course support.
These testimonials reflect real client experiences, including feedback shared through Google Reviews and other direct client testimonials.
See what clients say about training and working with Francesco Santocono and Italian Pizza Consulting.
Alexander Kersten
Pizzeria Owner - Germany
In less than 5 months, I opened my Neapolitan pizzeria from scratch. Francesco’s guidance helped me avoid costly mistakes, save over €20,000, and start with the right foundations.
Abi Goldbad
Pizzeria Owner - United Kingdom
Working with Francesco before launching our concept was one of the best decisions we made. From kitchen layout to sourcing and dough training, his support gave us clarity, confidence, and real results.
Ramin Khalatbari
Business Owner - Zimbabwe
Francesco helped us open our first pizza shop in Harare, and the results were immediate. The quality was instantly appreciated, and we opened a second shop within a year.
Frequently Asked Questions
Whether you’re planning to open your first pizzeria, already running one, or looking to improve your operations, our one-to-one business pizza courses—held across our locations in Europe—provide the structure, systems, and practical skills needed to build a consistent and profitable pizza business. Book a free consultation to discuss your project and get expert guidance tailored to your next step.
Are these courses suitable if I want to open a pizzeria?
Yes. Our Business Pizza Courses are designed for entrepreneurs and future pizzeria owners who want to develop their project with a structured and realistic approach.
Alongside intensive one-to-one pizza training, the course includes business guidance tailored to your project, helping you make more informed decisions about your concept, equipment, ingredients, workflow, and operational setup before moving forward.
Does the Business Pizza Course include business guidance?
This is not a standard pizza course focused only on technique. Alongside the practical training, we discuss your actual business project based on your country, market, concept, budget, and objectives.
Guidance may include equipment selection, ingredient and supplier sourcing, workflow, setup decisions, production organization, and business planning, helping you better understand how to translate what you learn into a real pizzeria operation.
What support is available after the course?
Every Business Pizza Course includes up to 6 months of post-course support, giving you continued access to practical guidance as your project develops.
Support may include equipment and setup decisions, ingredient sourcing and supplier selection, operational questions, and feedback on real situations through online communication.
For projects requiring more structured or direct on-site implementation, our Pizza Consulting Packages provide a more comprehensive level of support at your own location.
Discuss Your Project
Speak directly with Francesco Santocono to discuss your goals, evaluate your project, and determine whether this Neapolitan Pizza Course or one of our Consulting Packages is the right solution for your project.