Certificate No. IT 11/0050
Becoming a pizzaiolo allows you to join a highly in-demand profession. The Level 1 Professional Pizzaiolo program is designed to impart the essential theoretical and practical knowledge required to create a classic round pizza to perfection. The course balances practical skill development with theoretical sessions, which are key to mastering the craft and reaping the rewards of your work. It is suitable for beginners with no prior experience, as well as those looking to gain a structured method and deeper theoretical and practical knowledge to enhance the product they are already making.
This course is designed for those who want to learn the trade of a pizzaiolo and have no prior experience. It is also suitable for pizzaioli who have learned on the job or for professionals and restaurant owners who want to gain deeper knowledge of the theory and practice needed to succeed in the pizza industry.
Learn how to select the appropriate flours for the type of dough you wish to create, and master the techniques of preparation, maturation, stretching, topping, and baking of classic round pizza.
Student Kit:
• Educational manual
• T-shirt
• Hat
• Apron
• Bag
• Notebook
Certificate of participation.
A total of 40 hours, divided over 5 days: 10 hours of theoretical lessons, 30 hours of practical lessons
• Key cereals and their differences: wheat and its genetics
• Flour: chemical and physical characteristics
• Water and its analytical parameters: calculating and managing temperature in dough preparation
• The role of yeast: commercial yeasts, their characteristics, and functionality
• Carbohydrates and dough enhancers
• The importance of salt and oil
• Equipment: tools, mixers, ovens, and refrigerators
• Types of ovens: electric, gas, and wood-fired, and their operation
• Dough preparation for classic pizza
• Managing direct, semi-direct, and indirect doughs
• Dividing and shaping dough balls
• Handling and stretching dough
• Managing dough under controlled refrigeration
• The value of ingredients
• Practice stretching with various techniques
• Oven management and baking at different temperatures, with result analysis
• Theoretical and practical exam
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