Service Description

Pizzaiolo Level 1 is an intensive one-day course designed for pizza lovers, advanced amateurs, intermediate students, and aspiring pizzaioli who want to build a solid technical foundation in pizza making. During the course, students will learn the essential principles of dough making, flour selection, fermentation management, pizza stretching, topping, oven use, and baking. The focus will be on Neapolitan pizza, including both a classic dough and a higher-hydration version. Who is this course for? This course is ideal for: pizza lovers, advanced amateurs, intermediate students, home pizza makers, and anyone who wants to approach the pizzaiolo profession with a more technical and practical method. What you will learn During the course, you will learn how to: choose the right flour for pizza; understand W value, protein content, flour type, and hydration; build a basic Neapolitan pizza dough recipe; manage yeast, salt, water, temperature, and fermentation; make dough by hand and with a spiral mixer; understand the main stages of dough development; use cold fermentation correctly; recognise when the dough is ready; stretch a Neapolitan pizza correctly; top a pizza in a balanced way; use professional pizzeria tools; bake pizza in a wood-fired oven and an electric oven; recognise and correct the most common mistakes. Course programme The course includes both theory and hands-on practice. Theoretical modules: flour theory, flour selection, recipe balance, dough hydration, yeast management, temperature control, cold fermentation, dough stages, hand mixing, machine mixing, and oven management. Practical modules: dough making, use of the spiral mixer, pizza stretching, topping, use of pizza peels, baking in professional ovens, and analysis of the final pizza. Recipes covered Classic Neapolitan Pizza: a balanced dough designed to understand the foundations of Neapolitan pizza, including structure, handling, stretching, and high-temperature baking. High-Hydration Neapolitan Pizza: a more technical dough designed to show how dough management changes when water percentage increases. Equipment used Students will work with professional equipment, including: wood-fired oven, electric oven, spiral mixer, pizza peels, workbench, dough containers, and professional pizzeria tools. Included materials The course includes: paper and pen for notes, recipes, flour samples, Belgium Pizza School goodie bag, coat/apron,dough to take home (bring your boxes!)