DAY 1
• Apparel distribution (hats, aprons and t-shirts).
• Intro to the Neapolitan Pizza: history and traditions of pizza, the profession of the pizza maker.
• Food ingredients (tomato, flour …).
• Equipment and utensils.
DAY 2
• Flour: types, quality, uses, distinction between domestic and Italian flour.
• Dough: fermentation, leavening techniques.
• Prepare your first dough, kneading, sectioning and dough ball formation.
DAY 3
• Dough making, kneading, sectioning and dough ball formation.
• Dough stretching technique.
• Adding toppings and dressing the pizza.
• Light the oven for the first time.
DAY 4
• Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking pizza.
DAY 5>
• Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking the pizza; the most common mistakes.
• Oven maintenance and skills.
DAY 6
• Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking pizza: the most common mistakes.
• Oven maintenance and skills.
DAY 7
• Introduction to Gluten Free Pizza.
• Dough and pizza making techniques.
• Adding toppings and bake Gluten Free Pizza.
DAY 8
• Dough stretching.
• Adding toppings and dressing the pizza.
• Bake two or more pizzas at a time.
• The roles and processes of the Pizzaiuolo and Fornaio.
• Prepare the ingredients (mozzarella, tomatoes, sausage, crème sauces, etc.).
DAY 9
• Dough stretching.
• Adding toppings and dressing the pizza.
• Bake two or more pizzas at a time.
• The roles and processes of the Pizzaiuolo and Fornaio.
• Prepare the ingredients (mozzarella, tomatoes, sausage, crème sauces, etc.).
DAY 10
• Course summary
• Certificate