Intensive Pizza Training Course
Two-Day Professional Pizza TrainingBuild practical professional pizza-making skills through an intensive one-to-one Pizza Training Course, designed for beginners, aspiring pizzaioli, and pizzeria owners who want to develop a strong foundation in contemporary Neapolitan pizza production and achieve consistent professional-quality results.
Professional Pizza Training in Just Two Days
This one-to-one intensive training is designed for beginners and aspiring pizzaioli who want to quickly build a solid foundation in professional pizza making.
The course is primarily focused on contemporary Neapolitan pizza, covering essential techniques such as dough management, fermentation, and baking in a real working environment.
The course can also be structured around Pizza al Taglio or Pinsa Romana, depending on your goals.
Course Overview
- ✓ Duration: 2 days
- ✓ Training: 14 hours (7 hours per day)
- ✓ Format: One-to-One
- ✓ Price: €890
- ✓ Available in: Catania – London – Berlin
This training is primarily focused on contemporary Neapolitan pizza, allowing you to build a clear and practical foundation in a short time.
The course can also be structured around Pizza al Taglio or Pinsa Romana, depending on your goals.
Courses are available throughout the year and scheduled flexibly based on availability. Contact us for current availability and upcoming dates.
What You Will Learn
By the end of the training, you will be able to:
- ✓ Understand the fundamentals of dough preparation
- ✓ Work with high-hydration dough
- ✓ Manage fermentation and baking processes
- ✓ Understand professional kitchen workflow
- ✓ Produce up to 8–10 pizzas per hour
- ✓ Produce high-quality contemporary Neapolitan pizza
- ✓ Build a practical foundation for working in a professional pizzeria
- ✓ Understand professional pizza production standards
Course Structure
This training combines essential theory with intensive hands-on practice, allowing you to quickly understand and apply the fundamentals of contemporary Neapolitan pizza production.
THEORY (approx. 20%)
- ✓ Pizza flour types and specifications
- ✓ Dough structure and fermentation processes
- ✓ Hydration, temperatures, and fermentation control
- ✓ Pizza ingredients and their functions
- ✓ Pizza oven types, professional equipment, and baking principles
PRACTICE (approx. 80%)
- ✓ Dough preparation and mixing
- ✓ Dough temperature and fermentation control
- ✓ Dough balling and portioning
- ✓ Hand-stretching techniques
- ✓ Pizza sauce preparation and toppings management
- ✓ Oven management and baking execution
- ✓ Contemporary Neapolitan pizza production
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 course is based on practical hands-on learning. You will work directly on the dough, developing real practical skills step by step in a structured and professional environment.
The focus is on building consistency, understanding the process, and applying professional techniques that can be immediately used in a working pizzeria.
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 course suitable for beginners?
Yes. The training is designed for beginners, aspiring pizza chefs, and professionals.
Even without prior experience, you will learn real practical skills in a short time.
What practical skills will I gain after the course?
By the end of the training, you 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, with your final level depending on your starting experience and progress during the course.
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 Professional Pizza Skills
Ready to start your pizza journey? Book your one-to-one training and take the first step towards professional pizza-making with expert guidance.