This training is an advanced program that approaches pizza beyond individual steps, treating it as a holistic production system where dough, heat, time, and technique work together.
Participants learn the fundamental components of the process, from the evolution of pizza history to global styles, flour science, farinography data, and the analytical interpretation of dough behavior. Throughout the training, dough is evaluated as a controlled and directed system.
The program delves deeply into fermentation, covering short and long maturation processes, cold fermentation applications, direct fermentation, and pre-fermentation techniques such as biga and poolish, along with their enzymatic effects. The goal is to train pizza makers who can anticipate the desired outcome in different production scenarios and deliver repeatable quality.
Under the heading of oven, heat, and fuel ecosystems;
wood-fired ovens, natural gas ovens, and electric systems are compared in terms of heat transfer, base-top heat balance, baking behavior, and their effects on the product. Participants learn to develop dough and baking strategies according to different fuels and oven types.
Classic Neapolitan Pizza and AVPN Standards
The training program is based on the classic Neapolitan pizza standards defined and codified by the Associazione Verace Pizza Napoletana
(AVPN) in the Naples region of Italy. Dough formulation, kneading methodologies, resting and proofing processes, rolling techniques, sauce ratios, and baking parameters are taught and applied in accordance with AVPN criteria.
The technical foundation of the program is based on the tradition of “L’arte del Pizzaiolo Napoletano,” recognized as Intangible Cultural Heritage by UNESCO on December 7, 2017.
This program clearly conveys the definition, boundaries, and technical requirements of classic Neapolitan pizza; the goal of the training process is to produce products that meet these standards.
Additionally, the differences between contemporary pizza approaches and the classic Neapolitan understanding are analyzed; participants are made aware of stylistic differences.
The final section of the training provides a basic overview of menu planning and an introduction to business management, covering product standardization, recipe control, and operational sustainability.
Upon completion of this program, participants will be equipped as professionals who understand pizza in all its technical details, can adapt to different oven and production conditions, and can produce according to international standards.
Training Duration
The total duration of the pizza-making program is 60 hours.
The training is planned on a one-on-one basis; at the days and times preferred by the participant, for a minimum of 4 and a maximum of 8 hours per day.
