Professional Training

5-Day Pizzaiolo Certification

A focused, five-day program blending theory and practice.

Accredited by Scuola Italiana Pizzaioli

Led by Chef Dan Czuba

Master Instructor

Our 5-Day Pizzaiolo Certification Course is taught by our master instructor Chef Dan Czuba.

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Program overview

Becoming a pizza maker means entering a professional field in high demand. This certification provides the foundation to produce pizza at a high standard.

What you’ll learn

How to choose flours, prepare dough, and master baking techniques for consistent results.

Course schedule

Duration

⏱

Total hours

40 hours over 5 days

📚

Theory

10 hours

👋

Practice

30 hours

🕘

Daily schedule

9:00 a.m. – 5:00 p.m.

Theory (10 hours)

The main cereals and their differences
Flour: chemical/physical characteristics
Water and temperature control in doughs
The action of yeast and its functionality
Carbohydrates and enhancers
Salt and oil
Work tools, mixers, ovens, refrigerators
Types of ovens: electric, gas, wood-fired

Practice (30 hours)

Preparation of classic pizza dough
Direct, semi-direct, and indirect doughs
Breaking and forming loaves
Handling and spreading the dough
Refrigerated dough management
The value of ingredients
Drafting practice with different techniques
Oven management at different temperatures
Theoretical and practical examination

What's Scuola Italiana Pizzaioli?

Scuola Italiana Pizzaioli is the world’s leading school for professional pizza training, founded in Italy in 1988. With certified instructors, dedicated classrooms, and a comprehensive curriculum, it has set the global standard for developing skilled pizzaioli and advancing the craft of pizza making.

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