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3 Day Advanced Pizzaiolo Class September 2026
This is a 3-day intensive pizza-making course offered by Scuola Italiana Pizzaioli focused on popular Italian pizza styles with high-hydration doughs
- Date Tue, Sep 1, 2026 · 9:00 AM–4:00 PM · Central Time (America/Chicago)
- Start time · Central Time (Chicago)
- Price per person $2,000.00
Online booking deadline
Online sales have closed
Booking closes 12 hours before class: .
Contact the Academy about any last-minute availability.
Your experience
Summary
This is a 3-day intensive pizza-making course offered by Scuola Italiana Pizzaioli focused on popular Italian pizza styles with high-hydration doughs, including:
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Pizza in pala
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Pinsa romana
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Pizza in teglia (pan pizza)
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Focaccia
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Pizza al padellino
The 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.
Who it’s for
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Aspiring pizza makers
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Professional pizzaioli
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Pizzeria owners
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Chefs looking to expand their skills with in-demand gourmet pizza styles
Duration
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24 hours over 3 days
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2 hours theory
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22 hours hands-on practice
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Daily schedule: 9:00 a.m. – 5:00 p.m.
What students receive
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Training manual
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T-shirt, Hat
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Notepad
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Certificate of participation
Theory topics
Students learn:
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Characteristics and differences among Roman-style and regional pizzas
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Flour types, cereals, and grain properties
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Dough science, fermentation, and yeast behavior
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Preferments and fermentation methods
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Equipment and baking techniques
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Waste reduction through dough optimization (using one dough for multiple products)
Practical training
Hands-on work includes:
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Making direct and indirect doughs for different pizza styles
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Preparing preferments
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Working with alternative flours
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Managing fermentation and dough handling
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Oven calibration and baking techniques
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Creating traditional and innovative toppings
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Using dough efficiently to reduce waste
Key takeaway
The 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.
Hands-on learning
Join the Academy team for a guided culinary experience.
Food allergies
Tell the Academy about food allergies when you contact us so the team can review your needs.
Cancellation policy
Review the cancellation terms in this listing before booking. Contact NAPCA about any cancellation or credit for your specific registration.
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