Certificate No. IT 11/0050
Recent scientific studies have shown a steady increase in people affected by celiac disease. Gluten-free products such as pasta, beer, and other baked goods for people with celiac disease are clear examples of a gradual and ongoing transformation in consumer habits. These shifts in dietary preferences are helping the restaurant industry identify a new customer target with specific nutritional needs. The Gluten-Free Pizza course at Scuola Italiana Pizzaioli is designed to teach you how to produce optimal gluten-free dough and how to organize your workspace to serve your customers safely. The theoretical part will be led by a professional instructor specializing in gluten-free dining, while the practical portion will be taught by Certified Master Instructors who are experts in gluten-free dough preparation.
This course is designed for those who wish to learn the various techniques for producing, preparing, shaping, and baking gluten-free pizza. It is ideal for professional pizzaioli and restaurant owners who want to deepen their theoretical and practical knowledge to succeed in the gluten-free restaurant sector by mastering good practices in pizzerias, developing specific menus, and understanding the necessary equipment and dedicated clothing.
Gain comprehensive professional training in the world of gluten-free pizza. This course will teach you the techniques for preparing, shaping, and baking various types of gluten-free pizza, as well as all the fundamental aspects of organizing your gluten-free production safely
Student Kit:
• Educational manual
• T-shirt
• Cap
• Apron
• Bag
• Notebook
Certificate of participation.
A total of 16 hours, divided over 2 days: 2 hours of theoretical lessons, 14 hours of practical lessons
• Gluten-free pizza: raw materials, suitable toppings and beverages, labeling, and certifications for safe sourcing
• Procedures and best practices in pizzerias: storage, handling, baking, service in the dining room, and takeaway
• The gluten-free menu: welcoming and communicating with celiac customers
• HACCP and food safety regulations for gluten-free products
• Dedicated equipment and clothing
• Preparation of gluten-free dough, both by hand and with a mixer
• Preparation of dough using alternative flours
• Kneading, shaping, and stretching techniques
• Calibration and baking in the electric oven, following the specific times required for gluten-free pizza
• Preparation of gluten-free biga
• Preparation of gluten-free dough for pizza al taglio and al pala
• Precooking and final baking in the electric oven
• Presentation and plating of gluten-free pizza
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