November 16, 2020 9:00 am
November 20, 2020 5:00 pm


In stock


3 Seats Available

5 Day Certification Course

Thank you for your interest in the 5 day Pizzaioli Certification Course

Below is a snapshot of some of things covered in the 5 day class.

Curriculum – Your day will start at 9am sharp. We recommend arriving no later than 8:45am
  • 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.
  • Running lunch service – hand stretching doughs and running ovens starting at 12pm.
  • Presentation of Certificates  

Once registered our academy will contact you via email.  

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 info@pizzaculinaryacademy.com.