Master of Pizza and Breadmaking Course

The Pizza Making Cours is a Professional Master open to all pizza lovers; experience is welcome but not required, only passion and desire to learn.

1st Week

Day 1

Morning Lesson #1: The secrets of Italian bakery, the point of view of the professional pizza maker, yeasts and sourdough, knowledge and practice on the dough, production of different types of bread.

Afternoon Lesson #2: Flour in bread making, nutritional structure and refining; the different flours on the market and their use, kneading techniques. Making of dough and different types of bread.

Day 2

Morning Lesson #3: Italian pan pizza, the secrets of the maturation of the dough, marketing of pizza in the pan, roll out and topping techniques, implementation of the entire process.

Afternoon Lesson #4: Tuscan dough for round pizza, mix of flours for specific consistency, use of fats in doughs, classic pizza sauce, realization of the whole process for Tuscan pizza.

Day 3

Morning Lesson #5: Neapolitan dough for round pizza, double leavening techniques, application of maturation techniques, pizza rollout techniques, realization of the entire procedure for Neapolitan pizza.

Afternoon Lesson #6: The veracius dough for round pizza, use of wholemeal flour in pizza and their secrets of application, how to get the ideal period for service, techniques of forcing of leavening, realization of the whole procedure for veracius pizza.

Day 4

Morning Lesson #7: Quick dough and long-leavening dough, how to always be ready for service. Deepening of the Tuscan dough, the whole procedure performed by hand from the dough to the cooking.

Afternoon Lesson #8: Italian pizza toppings, knowledge of the oven and use for custom-made cooking, in-depth analysis of the Neapolitan dough, the whole procedure performed by hand from the dough to the cooking.

Day 5

Morning Lesson #9: Pre-kneading techniques, study of polish and biga, autolysis technique, deepening of the veracious dough, the whole procedure performed by hand from the dough to the cooking.

Afternoon Lesson #10: Gourmet pizza, distinctive features, marketing and food cost of gourmet pizza, study and creation of dough for gourmet pizza, study of ingredients, realization of the whole process and different models of gourmet pizza.

2nd Week

Day 6

Morning Lesson #11: Rising with slow maturation and its positive effects on taste and digestibility, and its application on bread. Food cost and bread marketing. Creation of different types of breads.

Afternoon Lesson #12: Baking for stuffed products, stuffed buns, gourmet sandwiches, stuffed pizza. Realization of the whole process for baking and filling.

Day 7

Morning Lesson #13: Roman-style pizza in a pan, analysis and production of the entire pizza pan process. The pizzeria “by the slide”, the advantages and the ideal business plan.

Afternoon Lesson #14: The shovel pizza with Tuscan dough, sped up production, study and making doughs with long maturation and leavening.

Day 8

Morning Lesson #15: Shovel pizza with a Neapolitan dough, application of autolysis techniques and exclusive techniques of Spumosa Accademica dough, study and realization of classic Neapolitan condiments.

Afternoon Lesson #16: Yeasts for pizza, relationship and use of various types of yeast, pizza with a veracious dough and an in-depth look at wholemeal flour, the whole process carried out.

Day 9

Morning Lesson #17: Study of liquid balance in the Tuscan dough, exercises to acquire speed on the Tuscan dough by hand. Oven temperatures and cooking the Tuscan dough to be truly productive during customer service hours.

Afternoon Lesson #18: The speeding up of the Neapolitan dough with pre-mix and autolysis techniques, exercises for speeding up procedures, advanced technique of “Spumosa Academica”, mix and comparison of production times. Realization of the whole process.

Day 10

Morning Lesson #19: The variation on the veracious dough with the use of other types of flour, the study of the additives to the dough, an exercise on the speed of rolling out the round pizza. Realization of the whole procedure for veracius pizza.

Afternoon Lesson #20: Menu and economy combined with gourmet pizza. Design and production of condiments for a 5-star gourmet pizza. Realization of the whole procedure for different types of gourmet pizza.

What you will learn and practice in this course

The Pizza Making Course in a few words: history and secrets of professional pizza and bread, in-depth knowledge and exercise on flour, Neapolitan dough, Tuscan dough, veracious dough, pre-mixes, instant and long leavening, yeast and sourdough, bread making, pizza in a pan, pizza with the shovel, time management, tenchiche for spreading, topping, techniques advanced cooking, marketing and food cost.

A gradient learning with perfect mix of theory and practice: you will learn knowledge and practice gradually, addressing various topics and practices several times and from different points of view.

Exclusive: you will receive training in a new pre-dough technique called Spumosa Accademica, it produces a perfectly matured dough in a short time.

You will make a complete professional path that starts from the fundamental bases of Italian cuisine.

You will be followed by an Italian Pizza Master and Bread Making awardee nationwide. You will learn step-by-step how to create 100% Italian pizza and create dishes of high aesthetic level and exceptional taste.

The Master is internationally recognized and the international tourist villages of the major Italian tour operators are always looking for a professional Pizza Chef. When you have obtained the certification, you will also be able to instantly access the job offers of the international agencies affiliated with the Academy.

Through the course, you will become a certified Italian PIzza Artisan, certified as an expert in the realization of pizza and breadmaking in agreement with Italian tradition and culture, able to work profitably in any pizzeria or bakery.