The courses of specialization are dedicated professionals who wish to develop processing techniques for the production, preparation, filling and baking of particular types of pizza.
The course of Pizza Napoletana guides the student to the choice of suitable flours and proper working methods to obtain the classical neapolitan pizza with the lovely “cornicione” typical of Naples.
We need to distinguish between neapolitan pizza and STG neapolitan pizza. STG is a mark allowed by the European Community that means that the pizza has been prepared in full compliance with the procedural guidelines for getting the qualification of “Traditional Speciality”.
The pizza Pala, also known as the “Pizza alla Romana”, is a typical product of roman bakeries. The mix is a very hydrated dough; apparently simple, but with lots of secrets to take in consideration that can dramatically influence the quality, aesthetics and taste personality of the final product.
The pizza in teglia (pan pizza) has a secret which is what allows to get a good growth in heigh maintaining, however, lightness. The perfect combination of these perspectives makes the difference between a dramatic success and an epic fail.
The course aims to improve dexterity in handling, the speeding up of the work in a pizzeria using the techniques acrobatic. Not to mention that the show always fascinates customers and is part of the choreography the pizzeria.
The course will explain the techniques to get a light and tasty bread using pizza dough. Thanks to this course the student will learn how to fill the productive capacity of the oven and wasting
Starting from what we call “la madre” we will explain the techniques of refreshing, conservation and how to use the sourdough in your pizza mix in the best way.
In this course we teach how to organize the work plan and what procedures adopt to serve the celiac customer and safely obtain a dough with excellent performance and fragrant as the traditional pizza. We study different gluten free mixes and technical solutions for getting a uniform and easy to work dough mix.
Duration depends by the course. For the most part, specialization courses take place during one single day from 9:00 to 14:30.
Pizza in Pala lasts 5 hours from 9:00 to 16:00.
Sourdough and Gluten Free takes two days from 9:00 to 15:00 (Gluten Free) and from 9:00 to 18:00 (Sourdough).
Our teachers are Master Instructors “Training Course Certificate”. All our Master Instructors are able to take the courses of specialization, but we tend to entrust the course to those who as a matter of regionality of Product of the course or for their special knowledge of the same, are a kinf of a super specialists.
At the end of the course there will be a practical and theoretical test and, to the student who has passed this test will be given a “Certificate of Participation”. In case the student fails the test, he will be given the opportunity to try again the test, rather than participate for free a new course.
The pizzaiolo able to produce different types of dough, even better if specialized in one in particular, will have greater chance to find work, in addition to being subject of attention from pizzerias classic Italian or foreign companies that plan to add own menu new types of pizza.