Service Description

This 2-day comprehensive course explores both classic and contemporary Neapolitan pizza styles. Over two days, you'll master essential dough-making techniques, including direct dough and biga, and refine your skills in crafting artisanal, high-quality pizzas. The course consists of a theoretical part and a practical part where you will learn everything hands-on from A to Z. ​Whether you're an aspiring pizzaiolo, a culinary professional seeking to expand your expertise, or a pizza enthusiast passionate about mastering Neapolitan pizza, this course offers the tools and insights you need to succeed. What to Expect: This course combines theory and hands-on practice, covering both classic and contemporary Neapolitan pizza styles. Working with direct dough and biga. You’ll gain the skills and confidence to master every step of the process. Course Details: (2 days, 4 hours per day, including a break) - Monday 17/02 [16:00 - 20:00] - Tuesday 18/02 [16:00 - 20:00] Price: €598 (including BTW, invoice possible) 🍹 Welcome Drink and Introduction 📚 Theoretical Part: - Understanding flour: types, characteristics, and technical parameters (W, P/L, FN) - Advanced dough management and fermentation techniques - Kneading process and baking theory - Oven preparation and formulas - Creating and adapting dough recipes - Ingredient and dosage analysis 👩‍🍳 Practical Part: - Making dough from scratch - Making and managing biga - Advanced use of dough machines - Managing the leavening process - Preparing and using the pizza oven - Dough opening and stretching techniques - Ingredient preparation and toppings 🎓 Certificate of Participation: At the end of the course, you’ll receive an official certificate of advanced training! Why Join? This course offers you the knowledge and tools to elevate your pizza-making to a professional level, whether for your career or personal passion. Limited Spots Available! Don’t miss out on this opportunity to master the art of Neapolitan pizza. Sign up now to secure your spot!