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Professional course for 1st level pizza maker

5 daily meetings

40

Start date: 30/09/2024

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Description
Costs and registration procedures
Program

Course description

Becoming a pizza maker allows you to be part of a professional category in great demand on the market. The professional course for pizza makers, created in collaboration with SIP-Scuola Italiana Pizzaioli, aims to convey the theoretical and practical notions essential for approaching the profession of pizza maker, alternating hours intended for learning and perfecting practical skills with theoretical sessions, fundamental to reap the best results from one's work and to understand where and why the errors that compromise the product occur. The course is suitable both for those who have no experience in the field, and for those who have already gained experience in the sector, and wish to acquire method and theoretical and practical knowledge to improve the product they already produce.

 

 

INFO
Tel: 39 075 5729935
WhatsApp:  +39 333 2428308

Start date and location

  • 30 / Sep / 2024Perugia
3 reasons to start now
How to use the raw materials of the white art and pizzeria
How to create the right balance for pizza dough
Acquire the skills to work as a professional pizza chef
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What you will learn

A complete course, in collaboration with the Pizzazioli Italian School, to acquire the necessary skills to work as a pizza professional.

Program

  • Program
    • Cereals: wheat and flour. Production, degree of refinement, bag information, method of storage and preservation.
    • Flour: organoleptic characteristics, proteins, gluten, starch, enzymes.
    • Water and organoleptic characteristics. The calculation of the water temperature for the management of the doughs
    • Yeast (the different types on the market)
    • Salt
    • The fats
    • Sugars and improvers
    • The equipment in the pizzeria: preparation table, small parts, mixers, ovens
    • Ovens: electric, gas and wood: characteristics and cooking methods
    • Preparation of the classic pizza dough with mixer
    • Preparation and formation of the loaves
    • Handling and spreading of the dough
    • Kneading methods: direct and indirect (poolish and biga)
    • The management of refrigerated controlled doughs
    • The toppings
    • Practice of drafting, filling and cooking
    • Theoretical and practical exam
The course in numbers

5

Training days

40

Laboratory hours

1

Teacher at your disposal

FAQ

  • Where is the course held?
    At our headquarters in Perugia in Via Fontivegge
  • At what time are the lessons held?
    From the 09.00 17.00
  • Can I also pay in installments?
    Yes, we have some solutions, contact us to find out more
Useful Information

Registration deadline: 16/09/2024

Course end date: 04/10/2024

Traineeship: No

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Contacts

University of Flavors Soc. Cons. a rl Via Fontivegge 55, 06124 Perugia – VAT number 02200780548
info@universitadeisapori.it - PEC: universitadeisapori@pec.it
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