We are the Scuola Italiana Pizzaioli. We born in the late 80s thanks to our love for pizza and the strong will of teaching the craft of “pizzaiolo”. We always did and we keep going on combining a scientific teaching approach with a continuous research for newest technologies and the passion for the hand work.
Our story begins in Caorle
Our story begins in Caorle, close to Venice, where still today we have our headquarters. Starting from there we developed the school in Italy and in foreign countries:
Teaching the profession of pizzaiolo
The passion and the desire to pass on the secrets of making the best pizza are the motivations that drive us every day to experiment, explore, learn and then share what we know to everyone who wish to learn the profession of pizzaiolo.
Courses for becoming pizzaiolo
Scuola Italiana Pizzaioli was one of the firsts school to develop the courses, adding to the practical part also the theoretical one: a serious and professional approach required by the complexity and the techniques that this job needs.
We have two kind of courses in our school of pizza:
- The basic course
- The specialization courses
Our classes allow the pizzaiolo to realize the dough on the basis of the recipes disclosed during the courses, but also, and above all, to achieve awareness of the different results he can get depending by unintended changes (for example the choice of flour, the method of mixing, …). Furthermore he will be able to face unexpected problems, for instance how to react to climate changes and other tricky situations that make part of this profession.