The training aims to convey the essential notions for undertaking a qualified craft work and learning the different techniques. The course is structured as follows: 

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Theory :

• The leavening, maturation and fermentation processes of the dough;

• The raw materials chain: water, flour, yeast, salt, tomato, mozzarella and olive oil;

• Construction and cooking techniques for wood, electric and gas ovens.

 

Laboratory: 

• Preparation of the dough by hand and with the mixer;

• Forming of the dough;

• Manipulation and drafting of the pizza dough shape;

• Organization of the work in the oven - ignition, setting, use of the shovels, technique for baking;

• Cooking according to the optimal temperature parameters;

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

• Cleaning of tools.

 

Certificate of Attendance and Final Test

At the end of the course, a certificate of attendance will be issued certifying participation in an intensive 36-hour training on the “Pizza Classica”. 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.