The training aims to convey the essential notions for undertaking a qualified craft work applied to the new CONTEMPORARY Pizza concept. The course is structured as follows: 

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Theory (4 hours):

• Introduction to the Pizza Market; offert and needs: local produce, quality of the ingredients, sustainability;

• The meaning of Contemporary: not just topping and platting;

• Construction and innovation of the future of the pizza;

• Pizza and cuisine: introduction to the main ingredients: Water, Salt, Yeast, Flour;

• The BIGA: What is the Biga?  Why it should be preferred to industrial yeast and how to prepare it;

• How to determinate the recipe. Food cost.

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Laboratory (18hours): 

• How to determinate the recipe:  tools, use of ingredients;

• Preparation of the dough: how to determinate the temperature, how to use the BIGA;

• Different techniques for a Classic and MULTI GRAIN dough;

• Preparation and baking of BREAD made with mature dough;

• Manipulation and drafting of the pizza dough shape;

• Dough management;

• Preparation and organization of FENCY TOPPINGS;

• Cooking according to the optimal temperature parameters;

• Difference in cooking with different temperatures and analysis of the results;

• Cleaning of tools.

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Certificate of Attendance and Final Test

At the end of the course, a certificate of attendance will be issued certifying participation in an intensive 22-hour training on the “Contemporary Pizza”. The certificate is private and includes the grade obtained in the final test provided for participants which consists of a theoretical / practical test for the preparation of a classic pizza.