ADVANCED PIZZA MASTERCLASS ONE-TO-ONE
Advanced Pizza TrainingRefine your technique, improve consistency, and solve real production challenges through focused one-to-one advanced training.
Advanced Training Program
Professional Technical Refinement Training
This is a focused, high-intensity individual training designed for those who want to become a professional pizzaiolo or improve their skills in a real working environment.
The course is primarily focused on contemporary Neapolitan pizza — one of the most in-demand pizza styles worldwide — and is designed to prepare you to work independently with consistency, speed, and confidence.
This training is also available for Pizza al Taglio and Pinsa Romana, depending on location and instructor availability. For these options, please contact us directly.
Course Details
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
to ensure 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 customised extended training programme can be arranged for an additional fee, depending on the selected styles, equipment requirements, and training duration.
Learning Outcomes
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
Training Breakdown
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 preservation -
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
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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 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 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 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.
ready to Refine Your Technique?
Take Your Pizza Skills to the Next Level
Refine your technique, improve every stage of your workflow, and achieve consistent, repeatable professional results.