Professional Pizzaiolo Course
Professional Pizza TrainingA one-to-one professional pizzaiolo course designed to help you develop practical pizza-making skills, with a focus on speed, consistency, professional workflow, and real pizzeria production, led by a Pizza World Champion.
Professional Pizzaiolo Training
This is a one-to-one, 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 Overview
- ✓ Duration: 4 days
- ✓ Training: 32 hours (8 hours per day)
- ✓ Format: One-to-One
- ✓ Price: €2.250
- ✓ Available in: Catania – London – Berlin
This training is primarily focused on contemporary Neapolitan pizza, giving you the practical foundation needed to start working in a real pizzeria 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.
Skills You Will Develop
By the end of this pizzaiolo course, you will be able to:
- ✓ Prepare and manage high-hydration dough with consistency
- ✓ Control fermentation and dough temperature effectively
- ✓ Open and stretch pizza dough by hand with precision
- ✓ Manage wood-fired, gas, and electric ovens
- ✓ Work efficiently in a real pizzeria workflow
By the end of this one-to-one pizzaiolo course, you will have developed the skills to consistently produce 15–20 high-quality pizzas per hour and the practical foundation needed to begin working as an assistant pizzaiolo. With continued full-time practice and experience, you can progress toward a fully independent pizzaiolo role.
Course Structure
The one-to-one professional Pizzaiolo Course combines essential theory with intensive hands-on practice, helping you build real, job-ready skills in 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
- ✓ Professional hygiene and kitchen workflow basics
PRACTICE (approx. 80%)
- ✓ 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
- ✓ Contemporary Neapolitan pizza production
- ✓ Continuous instructor feedback and final performance review
- ✓ Preparation of focaccia, calzone, and other Italian pizza products
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 delivered in a real pizzeria environment, allowing you to develop speed, precision, and consistency under professional conditions.
The focus is not only on learning techniques, but also on developing the ability to work efficiently during service and handle the dynamics of a real 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 pizzaioli, 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 practical skills to produce 15–20 pizzas per hour with consistency and the foundation needed to begin working as an assistant pizzaiolo, depending on your starting level and practical 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.
Start Your Professional Pizzaiolo Journey
If you’re serious about becoming a professional pizzaiolo or improving your skills, this training gives you the practical foundation to work with confidence in a real pizzeria.