Berlin 29 Jan - 9 Feb
The course lasts 4 hours a day, 5 days a week for 2 weeks.
This means a total of 40 hours of course where the student learns all the practical and theoretical basics to become a Professional Pizzaiolo.
The practice is made in specialized laboratories with all the tools and materials necessary for a professional pizza production. The student will start immediately to work with pizza supervised by the trainer who will follow all their steps and give feedbacks. During the practice time, the student will produce several pizzas following all the steps: kneading of the dough, preparation of dough portions, techniques to stretch the dough and preparing it for the baking in the oven. In the intensive course everyone will be able to prepare, bake and eat his own professional pizza.
The theory is necessary for knowing the rules and basic chemistry behind all the ingredients that are used for the production of the pizza dough: flour, water, yeast, salt, oil and many others. With this knowledge students will be able to knead and prepare any kind of pizza dough. The theoretical module includes also information about ovens types, ingredients and preparation of the toppings/garnitures and cooking times.