ADVANCED PIZZA MASTERCLASS
Advanced Pizza TrainingA one-to-one Advanced Pizza Masterclass designed to help you refine your technique, improve consistency, and solve real production challenges through focused technical training.
Professional Technical Refinement Training
This is a focused, high-intensity one-to-one training designed for experienced pizzaioli, pizza chefs, and pizzeria owners who want to refine their technique, improve consistency, and solve specific production challenges.
The masterclass focuses on advanced dough management, fermentation, hydration, baking, workflow, and product consistency, with training adapted to your current level and selected pizza style.
Training is available for Contemporary Neapolitan Pizza, Pizza al Taglio, and Pinsa Romana, depending on location and instructor availability.
Course Overview
- ✓ Duration: 3 days
- ✓ Training: 21 hours (7 hours per day)
- ✓ Format: One-to-One
- ✓ Price: €1.750
- ✓ Available in: Catania – London – Berlin
This training focuses on one selected pizza style, chosen according to your goals:
- Contemporary Neapolitan Pizza
- Pizza al Taglio
- Pinsa Romana
Focusing on one selected pizza style allows for maximum technical depth, precision, and consistency.
Courses are available throughout the year and scheduled flexibly based on availability.
Contact us for current availability and upcoming dates.
If you would like to combine two or more pizza styles, a customized extended training program can be arranged for an additional fee, depending on the selected styles, equipment requirements, and training duration.
What You Will Improve
By the end of this Advanced Pizza Masterclass, you will be able to:
- ✓ Improve dough consistency and full process control
- ✓ Master high-hydration dough techniques
- ✓ Master advanced flour selection and fermentation management
- ✓ Optimize workflow efficiency and production performance
- ✓ Solve real production challenges
- ✓ Achieve stable, repeatable professional results
Course Structure
The one-to-one Pizza Masterclass combines targeted theory with intensive hands-on training, focusing on technical refinement and performance improvement.
THEORY (approx. 20%)
- ✓ Pizza flour types and specifications
- ✓ Advanced fermentation, maturation, and dough structure
- ✓ Hydration management, temperature control, and fermentation
- ✓ Ingredient functionality and recipe optimization
PRACTICE (approx. 80%)
- ✓ Advanced dough preparation and mixing
- ✓ Dough management and storage techniques
- ✓ Dough temperature, hydration adjustment, and fermentation control
- ✓ Dough balling and portioning
- ✓ Hand-stretching techniques
- ✓ Pizza sauce preparation and toppings management
- ✓ Oven management and baking execution
- ✓ Professional pizza production workflow
- ✓ Continuous instructor feedback and final performance review
- ✓ Advanced fermentation and dough optimization
WHAT’S INCLUDED
- ✓ Structured documentation, dough & sauce recipes, procedures, and training materials
- ✓ Training uniform (T-shirt, apron, and bandana)
- ✓ Certificate awarded upon successful course completion
Professional Training Approach
This masterclass is built around real problem-solving.
You will work directly on your own product, identifying weaknesses and refining every stage of the production process to achieve consistent, repeatable professional results.
Additional Value Included
Professional Pizza Certification
Receive a professional pizza certification upon completion of your training, 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 your training, whether you are developing your skills for a career in pizza making or improving your knowledge for an existing pizza operation.
HQHD — High Quality & High Digestibility
A structured training approach to ingredient selection, dough management, and process control designed to develop consistent product quality, high digestibility, and reliable production standards.
Depending on the course focus, training may also include guidance on product development, recipe variations, flour selection, and dough formulation, helping you better understand how to adapt production to different professional requirements.
Booking Terms
Please review the booking conditions below before confirming your training dates.
- 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.
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.
Frequently Asked Questions
Get clear answers before booking your training and know exactly what to expect before, during, and after the course.
Is this masterclass for experienced pizza chefs?
Yes. This masterclass is designed for experienced pizza chefs and pizza professionals who want to refine their technique, improve product consistency, and solve real production challenges.
Training is fully personalized, focusing on your specific workflow, dough management, and production goals to achieve consistent, repeatable results.
What will I improve?
You will improve dough consistency, fermentation control, hydration management, workflow efficiency, and overall product quality through fully personalized one-to-one technical training, helping you achieve consistent, repeatable professional results.
Every training session is adapted to your current level, allowing you to focus on the technical areas that will have the greatest impact on your daily production.
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, discuss your training goals, recommend the most suitable training plan, and organize the best schedule for your one-to-one course.
Take Your Pizza Skills to the Next Level
Refine your technique, improve every stage of your workflow, and achieve consistent, repeatable professional results.