The objective of this training is to provide the essential knowledge to begin a qualified professional activity and master the technique of Neapolitan pizza.

Theory (6 hours)

• Historical background and introduction to Neapolitan pizza
• Different methods of rising, maturing and fermenting pizza dough
• Study of the main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomato, mozzarella and extra virgin olive oil
• Cooking principles and construction techniques for gas and electric ovens

Workshop-School (28 hours)

All practical lessons will be taught by an AVPN expert pizza maker in a laboratory fully equipped with gas and electric ovens, as well as modern equipment.

The training program includes:

• Preparing pizza dough by hand and with a mixer
• Shaping the dough balls
• Handling the dough and adding the toppings
• Oven Operation: Lighting, Using a Pizza Peel, and Cooking Techniques
• Learning optimal cooking temperatures
• Understanding cooking variations at different temperatures and analyzing the results
• Cleaning and maintenance of tools