About Pizzaiolo course Level 1: Course Overview Pizzaiolo Level 1 – Base of Pizza Making is a one-day intensive course designed for pizza lovers, advanced amateurs, intermediate students and aspiring pizzaioli who want to build a solid foundation in pizza making. During this course, students will learn the essential principles of dough making, flour selection, fermentation management, pizza stretching, topping, oven use and baking. The course focuses on Neapolitan pizza, including both classic Neapolitan dough and a higher-hydration version. This course is designed as a first technical and practical approach to the world of pizza. It gives students the basic knowledge and practical skills needed to understand how pizza dough works and how to manage the main steps of the pizza-making process. Who Is This Course For? This course is ideal for: pizza lovers who want to improve their skills; advanced amateurs; intermediate-level students; people who want to approach the pizzaiolo profession; home pizza makers who want a more technical method; anyone who wants to understand dough, flour, fermentation, stretching and baking. No professional experience is required. The course is designed for students who want to start with a structured and technical foundation. Course Objective The goal of this course is to give students a clear and practical first approach to the world of pizza making. By the end of the day, participants will understand how to create, manage, stretch, top and bake a Neapolitan pizza dough using professional methods and equipment. Students will also learn how to choose the right flour, understand the main stages of dough development and recognise the most common mistakes during the pizza-making process. The objective is not only to follow a recipe, but to understand the logic behind the process. What Students Will Learn During the course, students will learn: how to choose the right flour for pizza; the meaning of W value, protein content and flour type; how to build a basic pizza dough recipe; how to understand hydration, yeast, salt and temperature; how to make dough by hand and with a spiral mixer; how to manage the main stages of dough development; how to use cold fermentation; how to understand when the dough is ready; how to stretch a Neapolitan pizza correctly; how to top a pizza in a balanced way; how to use professional pizzeria tools; how to bake pizza in a wood-fired oven and an electric oven; how to recognise and correct the most common mistakes. Course Programme 1. Introduction to Pizza Making An introduction to the world of pizza and to the work of the pizzaiolo. Topics covered: the difference between amateur and professional pizza making; the importance of recipe, process and dough management; overview of the main pizza styles; introduction to classic and contemporary Neapolitan pizza. 2. Flour Theory A practical explanation of flour and how to choose it correctly. Topics covered: what flour is; different types of flour; flour strength and W value; protein and gluten; water absorption; how to choose the right flour for pizza; common mistakes when choosing flour. 3. Recipe and Dough Balance A module dedicated to understanding how a pizza dough recipe is built. Topics covered: baker’s percentage; flour, water, salt and yeast ratios; dough hydration; yeast quantity; role of salt; final dough temperature; difference between recipe and process; how to adapt the recipe according to time, temperature and flour. 4. Dough Management A complete overview of the main stages of dough development. Topics covered: mixing; bulk fermentation; dividing and balling; final proofing; leavening; temperature management; cold fermentation; dough storage; how to understand when the dough is ready; common mistakes: dough too young, overproofed, too cold, too weak or too tight. 5. Dough Making: By Hand and with a Mixer A theoretical and practical module focused on making dough. Topics covered: difference between hand mixing and machine mixing; use of a spiral mixer; correct order of ingredient addition; dough development; consistency control; temperature control; when to stop mixing; common mistakes during mixing. Practical session: making a Neapolitan pizza dough; understanding the different stages of the mixing process; observing dough structure and consistency; managing the finished dough. 6. Pizza Stretching A practical module dedicated to manual technique. Topics covered: preparing the workbench; correct use of dusting flour; handling the dough ball; opening the pizza disc; preserving the crust; controlling thickness; avoiding tears, holes and deformation; difference between correct stretching and forced stretching. Practical session: stretching exercises; stretching classic Neapolitan pizza; stretching higher-hydration dough; individual correction of mistakes. 7. Toppings and Pizza Preparation A module focused on preparing the pizza before baking. Topics covered: balance between dough, sauce, cheese and toppings; correct topping quantities; managing moisture from ingredients; choosing ingredients for Neapolitan pizza; common topping mistakes; how to avoid pizzas that are too heavy, watery or difficult to bake. Practical session: topping the pizza; using tomato sauce correctly; using mozzarella correctly; adding ingredients before and after baking. 8. Oven Use and Baking A theoretical and practical module dedicated to professional pizza baking. Ovens used: professional wood-fired oven; professional electric oven. Topics covered: differences between wood-fired and electric ovens; temperature management; oven floor temperature; chamber temperature; flame management in the wood-fired oven; placing the pizza in the oven; rotating the pizza; controlling the bake; recognising a properly baked pizza; common mistakes: burnt pizza, pale pizza, undercooked base, dry pizza or overly moist pizza. Practical session: using pizza peels; placing the pizza in the oven; rotating the pizza; removing the pizza from the oven; analysing the baked pizza. Recipes Covered During the course, students will work on two main recipes. Classic Neapolitan Pizza A dough designed to understand the foundations of Neapolitan pizza: balance between hydration, structure, handling, stretching and high-temperature baking. High-Hydration Neapolitan Pizza A more technical dough designed to show how dough management changes when the water percentage increases. Students will analyse differences in consistency, handling, stretching and baking. Equipment Used During the Course Students will work with professional pizzeria equipment, including: professional wood-fired oven; professional electric oven; spiral mixer; pizza peels; workbench; dough containers; professional pizzeria tools; tools for dough management and control. What Students Will Be Able to Do After the Course By the end of the course, students will be able to: understand the basic technical principles of flour; choose a suitable flour for Neapolitan pizza; understand W value, protein content and hydration; read and interpret a basic pizza dough recipe; make a Neapolitan pizza dough; manage the main stages of dough development; use a spiral mixer; stretch a pizza correctly; top a pizza in a balanced way; use pizza peels and professional ovens; bake pizza in a wood-fired and electric oven; recognise the main mistakes in dough making, stretching and baking. Included Materials The course includes: paper and pen for notes; recipes and processes covered during the course; flour samples to use at home; Belgium Pizza School goodie bag; coat/apron to use during the course; dough to take home. Important: participants must bring suitable containers to transport the dough they will take home. Daily Schedule Morning 09:00 – 09:30Welcome, course introduction and presentation of the objectives. 09:30 – 10:30Flour theory: W value, protein content, flour types and flour selection. 10:30 – 11:30Recipe, hydration, yeast, salt, temperature and dough management. 11:30 – 12:30Dough making: hand mixing and use of the spiral mixer. 12:30 – 13:00Analysis of the dough made during the session and explanation of the following stages. Break 13:00 – 14:00Break. Afternoon 14:00 – 15:00Managing the stages of dough: bulk fermentation, dividing, balling, final proofing, cold fermentation and temperature. 15:00 – 16:00Pizza stretching: practical exercises, mistake correction and dough ball handling. 16:00 – 16:30Toppings, pizza preparation and balance before baking. 16:30 – 17:00Baking in wood-fired and electric ovens: placing, rotating, temperature management and analysis of the baked pizza. Course Details Course name: Pizzaiolo Level 1 – Base of Pizza MakingDuration: 1 dayTotal hours: 8 hoursSchedule: 09:00 – 17:00Level: Beginner / IntermediateLocation: Belgium Pizza SchoolPrice: €275 per personLanguage: English / Italian, depending on the group Short Commercial Version Pizzaiolo Level 1 – Base of Pizza Making is a one-day intensive course designed for pizza lovers, advanced amateurs, intermediate students and aspiring pizzaioli. During the course, students will learn how to choose the right flour, create a Neapolitan pizza dough, manage fermentation, stretch the pizza, use professional ovens and bake correctly. Students will work with professional equipment, including a wood-fired oven, electric oven and spiral mixer. The course focuses on classic Neapolitan pizza and high-hydration Neapolitan pizza, combining theory and hands-on practice. Duration: 1 day – 8 hoursSchedule: 09:00 – 17:00Level: Beginner / IntermediatePrice: €275 per personLocation: Belgium Pizza SchoolIncluded: recipes, notes, flour samples, goodie bag, coat/apron and dough to take home.