Certificate No. IT 11/0050
Neapolitan pizza is the only preparation of its kind to be protected by a European Union certification, born from over three centuries of daily practice and expertise, and it continues to evolve. In this course, you’ll discover the secrets of one of the most iconic pizzas in the world, starting from the STG Neapolitan pizza, crafted in full respect of the “Specialità Tradizionale Garantita” regulations, to exploring new trends that have evolved the original recipe in terms of dough, cooking methods, and toppings.
This course is designed for those who wish to learn the various techniques for producing, managing dough, stretching in the traditional Neapolitan style, and baking according to tradition. It is ideal for professionals, pizzeria owners, and chefs who want to deepen their knowledge of the history, theory, and practice necessary to perfectly craft both the traditional STG Neapolitan pizza and the contemporary Neapolitan pizza.
The course aims to train pizzaioli in the techniques of dough production and preparation for STG Neapolitan and Contemporary Neapolitan pizza. It covers selecting raw materials and their proper use, permitted equipment, and optimal cooking techniques.
Student Kit:
• Educational booklet
• 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
• Brief history of Neapolitan pizza
• The STG Neapolitan pizza regulations: ingredients, specific production methods, and techniques
• Characteristics of the flour and dough in Neapolitan pizza production: dough preparation, shaping, and leavening
• Toppings: the importance of selecting high-quality ingredients
• Evolution of Neapolitan pizza: contemporary trends, including reflections on dough, cooking methods, and recipes
• Preparation of the traditional recipe according to the STG Neapolitan pizza regulations
• Making traditional direct dough with double leavening and preferment: differences and similarities with the traditional recipe
• Stretching the dough using the Neapolitan technique
• Baking within the time limits set by the regulations
• Analysis of the characteristics of the finished product
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