{"product_id":"3-day-advanced-pizzaiolo-class-september-2026","title":"3 Day Advanced Pizzaiolo Class September 2026","description":"\u003cdiv\u003e\u003cstrong data-olk-copy-source=\"MessageBody\"\u003eSummary\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is a \u003cstrong\u003e3-day intensive pizza-making course\u003c\/strong\u003e offered by Scuola Italiana Pizzaioli focused on popular Italian pizza styles with \u003cstrong\u003ehigh-hydration doughs\u003c\/strong\u003e, including:\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\u003cstrong\u003ePizza in pala\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\u003cstrong\u003ePinsa romana\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\n\u003cstrong\u003ePizza in teglia\u003c\/strong\u003e (pan pizza)\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\u003cstrong\u003eFocaccia\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\u003cstrong\u003ePizza al padellino\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003eThe course emphasizes both traditional and modern techniques, using a variety of flours—including stone-ground, whole grain, and cereal-blend flours—to help students understand ingredients and customize their products.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWho it's for\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eAspiring pizza makers\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eProfessional pizzaioli\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003ePizzeria owners\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eChefs looking to expand their skills with in-demand gourmet pizza styles\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cstrong\u003eDuration\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\u003cstrong\u003e24 hours over 3 days\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\u003cstrong\u003e2 hours theory\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003e\u003cstrong\u003e22 hours hands-on practice\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eDaily schedule: \u003cstrong\u003e9:00 a.m. – 5:00 p.m.\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat students receive\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eTraining manual\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eT-shirt, Hat\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eNotepad\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eCertificate of participation\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cstrong\u003eTheory topics\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eStudents learn:\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eCharacteristics and differences among Roman-style and regional pizzas\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eFlour types, cereals, and grain properties\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eDough science, fermentation, and yeast behavior\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003ePreferments and fermentation methods\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eEquipment and baking techniques\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eWaste reduction through dough optimization (using one dough for multiple products)\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cstrong\u003ePractical training\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHands-on work includes:\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eMaking direct and indirect doughs for different pizza styles\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003ePreparing preferments\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eWorking with alternative flours\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eManaging fermentation and dough handling\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eOven calibration and baking techniques\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eCreating traditional and innovative toppings\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv role=\"presentation\"\u003eUsing dough efficiently to reduce waste\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cstrong\u003eKey takeaway\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe course is a practical, professional-level immersion in modern Italian pizza styles, combining dough science, fermentation, flour selection, baking techniques, and recipe development to help participants produce high-quality, marketable pizza products.\u003c\/div\u003e","brand":"NAPCA","offers":[{"title":"Default","offer_id":49460162527446,"sku":null,"price":2000.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0643\/3092\/4246\/files\/1784753103952_eqdkwjq7.jpg?v=1784753159","url":"https:\/\/pizzaculinaryacademy.com\/products\/3-day-advanced-pizzaiolo-class-september-2026","provider":"NAPCA","version":"1.0","type":"link"}