Gluten Free Pizza Course ONE-TO-ONE
Intensive TrainingLearn how to produce high-quality gluten-free pizza through a focused one-to-one intensive training, designed for pizzeria owners and professionals who want to expand their menu and work safely in a real production environment, led by a World Pizza Champion.
Professional Training Program
Gluten Free Pizza Training for Professionals
This intensive training is designed primarily for pizzeria owners and food professionals who want to introduce or improve their gluten-free pizza offering in their business.
The course focuses on traditional round gluten-free pizza, with a strong emphasis on production workflow, safety procedures, and product consistency in a real working environment.
You will learn how to manage gluten-free dough correctly, organize your workspace to avoid contamination, and deliver a product that meets both quality standards and customer expectations.
Course Details
Course Overview
Duration: 2 days
Training: 12 hours (6 hours per day)
Format: One-to-One
Price: €1.650
Available in: Catania – London – Berlin
This training focuses primarily on traditional round gluten-free pizza, allowing you to build a clear and practical foundation for producing gluten-free pizza.
Courses are available throughout the year and scheduled flexibly based on availability. Contact us for current availability and upcoming dates.
Learning OUTcome
What You Will Be Able to Do
By the end of the training, you will be able to:
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Produce consistent gluten-free pizza dough in a professional setting -
Set up a safe gluten-free workflow to avoid cross-contamination -
Manage ingredients, storage, and preparation processes correctly -
Control dough handling, baking, and final product consistency -
Deliver a reliable gluten-free product for your customers -
Integrate gluten-free pizza into a real pizzeria workflow
Training Breakdown
Course Structure
This training combines essential theory with intensive hands-on practice, focused on gluten-free dough management, safety, and real production performance.
Theory (approx. 20%)
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Introduction to celiac disease and gluten intolerance -
Gluten-free flours and ingredient selection -
Food safety and contamination prevention (HACCP basics) -
Workflow organization for safe gluten-free production -
Equipment and dedicated tools for gluten-free environments
Practice (approx. 80%)
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Gluten-free dough preparation and mixing techniques -
Dough handling, portioning, and shaping -
Fermentation and temperature control -
Oven management and gluten-free baking process -
Topping management and product consistency -
Real workflow simulation in a professional pizzeria
WHAT’S INCLUDED
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Structured documentation, dough & sauce recipes, procedures, and training materials -
Training uniform (T-shirt, apron, and bandana) -
Certificate awarded upon successful course completion
How You Will Train
Professional Training Approach
This course is based on practical, real-world training. You will work directly on the product, developing hands-on skills step by step in a structured and professional environment.
The focus is on building a reliable gluten-free workflow, ensuring safety, consistency, and real production efficiency — with methods designed to be applied immediately in a professional pizzeria.
Additional Value Included
Professional Pizza Certification
Receive a professional certification upon completion of your training, backed by the expertise of a World Pizza Champion and recognized within the industry. It adds immediate credibility to your business and helps build trust with your customers from day one.
Ongoing Industry Insights & Updates
Stay up to date with practical insights on ingredients, equipment, and evolving pizza trends, helping your business remain competitive over time.
HQHD — High Quality & Healthy Digestion
A structured approach to ingredient selection, dough management, and process control designed to ensure consistent product quality, high digestibility, and long-term operational performance.
Depending on your concept and positioning, this may also include guidance on product development, recipe variations, and personalized flour blends developed exclusively for your business.
Booking Terms
Start your training on the right foundation before making a serious investment.
- A 30% deposit is required to secure your booking
- The remaining balance is due at the beginning of the course
- Dates are subject to availability
Travel and accommodation are not included. However, we can recommend suitable options near your training location.
Training Locations
Courses are available in:
- Catania
- London
- Berlin
Other formats (Pizza al Taglio and Pinsa Romana) are available only in selected locations, depending on availability.
Real Student Feedback
What Our Students Say
Real feedback from students, professional pizzaioli, and pizzeria owners who completed our training and successfully applied their skills in real pizzerias.
Stefan Salerno
France
Although I had years of experience as a pizzaiolo, I didn’t fully understand the science behind flour, fermentation, and dough control.
This training gave me a clear structure and helped me achieve much more consistent results in my product.
Michael Hepper
United Kingdom
Francesco is a highly skilled pizzaiolo and an excellent trainer.
His clear teaching, practical approach, and attention to detail gave me the confidence to improve my workflow and build a stronger pizza business.
Hamid Labenska
Qatar
Before this training, I thought I knew everything about pizza — I was wrong. I learned how to achieve consistent quality and significantly improve both the product and overall standards.
FAQs
Frequently Asked Questions
Get clear answers before booking your training and know exactly what to expect before, during, and after the course.
Is this course suitable for beginners?
Yes. The training is suitable for beginners, pizzeria owners, and food professionals who want to learn how to produce safe, high-quality gluten-free pizza. No previous gluten-free experience is required..
What practical skills will I gain after the course?
By the end of the training, you will be able to manage gluten-free dough correctly, organize a safe workflow to prevent cross-contamination, and produce consistent gluten-free pizza in a professional environment.
How do I request course availability?
Simply contact us via WhatsApp or the contact form with your preferred location and dates.
We will confirm availability, help you choose the most suitable course, and guide you through the booking process.
Build Your Gluten-Free PIzza Offer The Right Way
Refine Your Professional Gluten-Free Pizza Skills
Ready to add gluten-free pizza to your business? Book your one-to-one training and learn how to produce safe, consistent gluten-free pizza with expert guidance.