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January 13, 2020 9:00 am
January 17, 2020 5:00 pm


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5 Day Certification Course
  • History of classic Italian pizza
  • Chemistry of Italian doughs
  • Preparation of traditional ingredients for toppings
  • Focused training on traditional Italian and American pizza equipment
  • Proper dough stretching, topping, and baking techniques
Day 1
  • Theory: Intro to grains and flour
  • Practical: Introduction to pizza equipment needed for pizza production, calculating water temperature, dough mixing and handling
Day 2
  • Theory: Dough chemistry, recipe for Classic Italian Pizza, and introduction to yeast
  • Practical: Dough mixing, dividing and handling; dough stretching, topping and baking
Day 3
  • Theory:  Written examination of theory covered in first two days, dough maturation, water properties and salt
  • Practical:  Focused training on wood, gas, and electric ovens, direct and indirect dough preparation using various types of mixers, dough stretching, topping and baking
Day 4
  • Theory: Alternate grains and mixing dough with various types of flour, malt and fats
  • Practical: Direct and indirect dough preparation using various types of mixers, dough stretching, topping and baking
Day 5
  • Theory: Review and discussion, final exam
  • Practice: Dough stretching, topping and baking, comparing the organoleptic qualities of various doughs
  • Presentation of Certificates  


The cost for the 5-day certification course is $2900.

Once registered, Leo Spizzirri will contact you to schedule a phone interview to better understand your core competencies. We will either refund your deposit in full, redirect you to an introductory class to ready you for the certification class, or secure your seat in the 5-day session.

Should you need to cancel a reservation for this class, you will receive a full refund for any cancellation made seven (7) days or more days before the class date.

Cancellations made six (6) days or fewer before the class date will incur a 30% “cost of goods” fee (based on the total fee paid) with the remainder put on a class voucher that can be applied toward a future class, however, no refunds, exchanges or vouchers will be given to changes or cancellations made on the day of the class or for no shows — without exception.

Changes and cancellations must be made in person or by calling us during business hours at 630-395-9958 and speaking directly to a member of our staff. Due to timing issues we cannot accept or honor cancellations sent by email or left via phone message or on voicemail. In the event we cancel a class a full refund will be given.


Please inquire about local accommodations.We have special corporate rates for a number of wonderful area hotels. If you are in need of a hotel please inquire by emailing our Culinary Director at renee@pizzaculinaryacademy.com.