Professional Pizzaiolo Course
Professional Pizza TrainingA one-to-one professional pizzaiolo course designed to help you develop real pizza-making skills, focused on speed, consistency, and the ability to work in a real pizzeria from day one, led by a Pizza World Champion.
One-To-One Pizza Training
Professional Pizzaiolo Training
One-to-One
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
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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.
Learning Outcomes
Skills You Will Develop
By the end of this pizzaiolo course, you will be able to:
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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 be able to consistently produce 15–20 high-quality pizzas per hour and be ready to start working as an Assistant Pizza Chef. With continued full-time experience and commitment, you can progress to a fully independent pizzaiolo role within a few months.
Training Breakdown
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%)
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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%)
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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
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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
Training Methods
Professional Training Approach
This course is designed to simulate 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 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 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 be able to work as an Assistant Pizzaiolo and produce 15–20 pizzas per hour with consistency, depending on the selected course and your level of committment.
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 Training
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.