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Pizza Napoletana Specialization Course with Antonio Starita

Start
July 16, 2019 9:00 am
End
July 16, 2019 5:00 pm

$550.00

In stock

Status

10 Seats Available

Description

We are honored to have a third-generation pizza-maker and owner of one of Naples’ oldest and most revered pizzerias, Antonio Starita.  Pizzeria Starita a Materdei has flourished under his ownership, it attracts crowds from all over the world.  Students in this class will have the chance of a lifetime working in a small group with a Neapolitan master.

Here is a breakdown of what to expect in this class:

The day will start of with Pizzaiolo Antonio Starita welcoming the class and introduction to the day. He will discuss the history and tradition of Pizza Napoletana – STG. 

Wheat flour 

  • From the stalk to the flour
  • Wheat and the classification of soft wheat flours

 MAIN CONSTITUENTS OF FLOURS

  • The Proteins
  • Starch
  • POLYSACCHARIDES NOT AMIDAC
  • Lipids

  THE MIX: THE ROLE OF THE FLOUR COMPONENTS

  • GLUTEN
  • STARCH

THE MINOR CONSTITUENTS

  •   NON-AMIDACEOUS POLYSACCHARIDES
  •   LIPIDS
  •   ENZYMES

  THE MIX: THE ROLE OF OTHER INGREDIENTS

  • Water
  • Yeast
  • Salt

 THE TECHNICAL REQUIREMENTS OF THE FLOUR

  • The Reological Properties
  • The Fermentative attitude of flour

 

 THE PROCESS OF ARTISAN PROCESSING OF THE NEAPOLITAN PIZZA

  • MIXING
  • THE DEVELOPMENT OF THE MIXTURE
  • The mixers

 LEAVENING

  •  THE PHENOMENON OF LEAVENING
  • THE PROCESS VARIATIONS AFFECTING LEAVENING
  • THE FORMING OF THE DISC

TOPPING AND BAKING 

  • BAKING
  • HEAT TRANSMISSION AND RECOVERY
  • BAKING DEVELOPMENT
  • THE MODIFICATIONS OF THE MAIN INGREDIENTS OF TOPPINGS DURING COOKING

 

TROUBLE SHOOTING 

 End of with a Q& A