Contact the consultant
Facebook Instagram Youtube
Search
Contacts

Neapolitan Pizza Specialization Course

2 daily meetings

16

Start date: 13/05/2024

pizza-gc694237e6_1920
Description
Costs and registration procedures
Program

Course description

La Neapolitan Pizza STG and its evolution: a journey through the secrets of a dish loved by customers from all over the world. In this course the student will be guided on a path that will start from the Pizza Napoletana STG, obtained in absolute compliance with the Traditional Specialty Guaranteed disciplinary, to the new trends that have brought about evolution in terms of making doughs, cooking and recipes.

The course aims to train pizza makers on the production and processing techniques of the dough for Neapolitan pizza, on the choice of raw materials, their use, the permitted equipment, the baking techniques and optimal cooking.

A course conducted by Master Pizzaiolo Michele Croce and in collaboration with Italian School of Pizza Makers.

 

 

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

Start date and location

  • 13/May/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 the Neapolitan pizza dough
Acquire the skills to work as a professional pizza chef
pizza-gc694237e6_1920

What you will learn

A specialization course on Neapolitan pizza, the main product of Made in Italy

Program

  • Program
    • History of Neapolitan pizza, brief notes
    • The Pizza Napoletana STG specification: the ingredients, specific method of production and processing
    • Cereals, soft and durum wheat with its characteristics and factors that determine its quality
    • Characteristics of the flour: proteins, W, P/L, starch, decomposition of starch by enzymes
    • Description of the chariot preference
    • Dough preparation, mass rest and ball shaping
    • Description of the wood oven and cooking
    • Characteristics of the final product
    • Evolution of Neapolitan pizza: the differently Neapolitan. Reflection on the evolution in terms of making dough, cooking and recipes
    • Realization of the dough required by the disciplinary of the Neapolitan pizza STG
    • Making traditional dough with double leavening at controlled temperature for the following day
    • Technique for spreading the Neapolitan pasta disk
    • Cooking in the wood-burning oven according to the scheduled times
    • Cooking fried Neapolitan pizza
    • Biga preparation at controlled or room temperature for the next day
    • Realization of Neapolitan dough with biga
    • Forming of the previous day's dough handled en masse
    • Spreading of the dough disc according to the Neapolitan techniques
    • Cooking in the wood-burning oven according to the timing required by the Neapolitan pizza
    • Indirect dough with biga and direct dough: differences and similarities in cooking and tasting
The course in numbers

2

Training days

16

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: 02/05/2024

Course end date: 14/05/2024

Traineeship: No

Make Your Enquiry
Book a call

Report this course to your work team

Certificates and certifications
SI
Related courses

Upcoming courses

Amateur courses

The University of Flavors opens its professional laboratories to welcome cooking enthusiasts like you. Choose the course that appeals to you the most, sign up, participate, create and taste!
Cuochiapuntino.it

Online training

University of Flavors online courses will soon be available
Learn more

Partner of the University of Flavors

Iter Innovation Tertiary logo
University of Flavors

Training and Culture of Food and Hospitality

About us

Gallery

Partners and suppliers

Public contributions

Consulting services

cuochiapuntino.it

Serviziolavoro.eu

Useful Info

How to sign up

Contacts

University of Flavors Soc. Cons. a rl Via Fontivegge 55, 06124 Perugia – VAT number 02200780548
info@universitadeisapori.it - PEC: universitadeisapori@pec.it
Cookies Policy - Privacy Policy - Update your advertising tracking preferences

Contact us

 
 
 
 
 
 
I declare that I have received and read the Confcommercio privacy policy
 

Contact us

Site Search