5-Day Scuola Pizzaiolo Certification - July

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.





About this experience

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:

  • Learning the history of Italian pizza
  • Chemistry of Italian doughs
  • Proper dough stretching
  • Preparation of traditional ingredient
  • Baking techniques
  • Training on all ovens and mixers

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

Course program

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

If you have any dietary restrictions or allergies, that we can work around we will. PLEASE add any info we may need to know about in your order notes or call us at 630-395-9958 or email steph@pizzaculinaryacademy.com at least 1 day in advance.
We cannot make any substations the day of class. thank you for understanding.

Cancellation Policy: We require that you cancel at least 48 hours before a scheduled class. If you have to cancel your class, we will offer you a credit to your account. You may use these credits towards any future class. However, if you do not cancel prior to the 48 hours (24 or less hours before the class), you will lose the payment for the class.

During Winter season if there is a Winter Weather Advisory in affect or there is inclement weather, we reserve the right to cancel within 24 hours notice.

If registration is not above 4 attendees we reserve the right to cancel within 24 hours