Our 5-day Pizzaiolo Certification Course is taught according to the guidelines and curriculum of the Scuola Italiana Pizzaioli, in Italy. Students will receive theory and practical hands-on learning each day.
The 5 day certification is scheduled 6 times per year. A snapshot of what the week consists of:
Students receive focused training on traditional and American Pizza Equipment. Including a wide variety of mixers and ovens. Class begins each morning at 9 a.m. and goes to 5 p.m.This certification is unique to pizza. It shows employers and your industry peers that you’re qualified and that you take your career seriously. It will help you secure jobs, advance your career and add stability to your long-term employment prospects.
Becoming a pizza maker allows you to be part of a professional category in great demand on the market. The professional pizza maker training course aims to convey the theoretical and practical notions essential for approaching the profession of pizza maker, alternating hours intended for learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work and understanding where and why the errors that compromise the product occur. The numerous hours of practice allow the student to develop a lot of dexterity, an extremely important and necessary aspect in this sector. The course is suitable both for those who have no experience in the field, and for those who have already gained experience in the sector
Theoretical part
Historical notes on pizza with educational videos
I mention cereals with and without gluten
In-depth study of soft wheat and durum wheat: differences, characteristics, factors that determine quality and use in pizzerias
Composition of the wheat kernel
Processing phases at the mill
Composition of the flour and description of the elements that compose it: carbohydrates, proteins, humidity, mineral salts and fats
Indications on the bag and how to store it correctly
Laboratory equipment for determining the quality of flour; W and flour energy
The importance of the elements that make up the dough and the insertion sequence
Dough leavening and maturation processes: the differences
Maillard reaction and food digestion
Kneading methods: direct with short and long leavening, indirect biga – poolish and autolysis)
The flours used and their description
The Equipment:
– Indispensable work tools
– Mixers on the market and their differences
– Wood-fired, electric, tunnel and gas ovens: differences in the ways of use
Pizza cooking (oven temperature and biochemical phenomena)
Food photography
Self-control and HACCP systems + regional certification where applicable
Safety and hygiene rules
Verification test with theoretical exam
Practical part
Realization of the dough by hand and with the aid of
mixers by inserting the ingredients according to the
correct sequence
Production of doughs with short and long leavening, direct and indirect with poolish and biga and autolysis for classic round pizza
Realization of Genoese focaccia
Creation of direct and indirect alternative doughs with different types of flour
Control and management of dough temperatures
Formation of the loaves (staglio)
Management of leavening and maturation both at room temperature and at controlled temperature
Management of the fridge for correct storage of the balls
Techniques for spreading the pasta disc and calibrating the sauce
Service line management
Oven management and cooking at different temperatures, analysis of results
Verification test with practical exam
