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Professional Pizzaiolo Course

  • Professional – 20 days / 60h 

  • 20h/1week will be Practice in our Pizza Restaurant from Exeter

  • First 8 hours just theory

You will learn: 

  • Preparation of the original Neapolitan Pizza dough

  • Preparation ingredients/doses

  • Forming the balls

  • The maturation

  • Stretching in classic style

  • How to place the toppings on the pizza base

  • How to use the wood-fire oven and the electrical/gas oven and the correct temperatures for a perfect pizza

  • The use of the tools for the wood-fire/electrical/gas oven

  • Food hygiene

  • Preparing the mother-dough ( Sour-Dough )

  • Alternative doughs

  • The hydratation of the dough technique

  • The "polish" of the dough technique ( liquid pre-dough )

  • The "biga" technique ( dry pre-dough )

  • Professional baking techniques depending on the type of the dough and toppings

  • Preparation of the bread dough, pizza at meter

  • Production costs and marketing

  • Stretching dough technique for the traditional Neapolitan Pizza

  • STG dough traditional Neapolitan

  • Baking technique in the Neapolitan Style

  • Chemical composition

  • The control of the room/fridge temperature

  • Dough preparation depending on the weather

  • Marketing

  • Pizza Gourmet technique

  • Topping ingredients ( how to create them )

  • Knowledge of the ingredients

  • About allergens


After each course you will receive a certificate for

attending the courses and a reference letter from our

~ Academy & Pizza Restaurant. ~

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