Beschrijving van de dienst

Pizzaiolo Level 2 is an advanced two-day course designed for students who already have a basic understanding of pizza making and want to improve their technical control over dough, fermentation, stretching and baking. This course is recommended for students who have completed Pizzaiolo Level 1, advanced amateurs, intermediate pizza makers, home pizza makers with solid experience and pizzaioli who want to deepen their knowledge of Neapolitan pizza. Unlike Level 1, this course does not repeat the basic concepts. Students should already understand the fundamentals of flour, dough making, fermentation, stretching and baking. Level 2 focuses on more advanced processes, including professional mixing, dough temperature control, biga preferment, autolyse, cold fermentation, high-hydration dough, advanced stretching techniques and oven management. During the course, students will prepare doughs on the first day and use them on the second day. This allows them to follow the complete evolution of the dough and understand how time, temperature, hydration and preferments affect the final result. Students will work on two main products: classic Neapolitan pizza and contemporary high-hydration Neapolitan pizza made with biga and autolyse. The practical part includes the use of professional dough mixers, preparation of biga, autolyse management, dough closing, dough ball formation, fermentation control, stretching practice, topping preparation and baking in both wood-fired and electric ovens. A major part of the course is dedicated to advanced stretching. Students will practise classic Neapolitan stretching, dough opening, dough ball handling, crust control, high-hydration dough handling, Neapolitan slap technique and correction of individual mistakes. The course also includes practical oven work. Students will learn how to manage oven temperature, flame, oven floor, baking time, pizza rotation, crust development, base colour, product drying and the differences between wood-fired and electric oven baking. This course is limited to a maximum of 8 participants to guarantee more practical work, more individual correction and a better learning experience. Course details:Duration: 2 days Total hours: 16 hours Schedule: 10:00 – 18:00 Level: Intermediate / AdvancedMaximum participants: 8 Location: Belgium Pizza School Price: €495