STANDARD CLASS

 


A full day class especially made for all the pizza lovers who want to learn how to make a pizza at home and cook it in the kitchen or in an outside wood–burning oven. 

Frist we will talk about the essential knowledge of the ingredients of the Neapolitan pizza (flour, plum tomatoes, extra–virgin olive oil and cheeses) and the basic equipment used to prepare and cook the pizza.

The training will be as following:


1) Fireing up the oven, learning how to bring it to proper temperature and how to maintain it during baking.
2) Getting  the dough ready
3) Let the dough rest.
4) Cutting, shaping and forming of the dough balls. 
5) Stretching and opening the dough with the proper technique to form the pizza.
6) Add the toppings.
7) Cook and manage the pizza in the oven (proper timing and temperature)
8) Learn how to make fresh mozzarella (fior di latte) and ricotta cheese.

9) Getting ready to prepare your first Neapolitan Pizzas (Marinara, Margherita)
 

 

 

 

3 DAY CLASS


.
The 3 days class is recommended to people who want to use this as a jump into the pizza business or to work as Pizzaiolo.


1st Day
 

  • We will be sitting down and talk about the essential knowledge of the ingredients of the Neapolitan pizza
    (flour, plum tomatoes, extra–virgin olive oil and cheeses)

  • We hand out information about the history of pizza and its ingredients.

  • Pizza market in USA.

  • We will talk about the ingredients for making the dough

  • We will talk about ingredients for making the traditional sauce

  • We will talk about the equipment and tools needed to be a successful pizzaiolo


1) Fireing up the oven, learning how to bring it to proper temperature and how to maintain it during baking.

2) Getting  the dough ready

3) Let the dough rest.

4) Cutting, shaping and forming of the dough balls.

5) Stretching and opening the dough with the proper technique to form the pizza.

6) Add the toppings.

7) Cook and manage the pizza in the oven (proper timing and temperature)

8) Learn how to make fresh mozzarella (fior di latte) and ricotta cheese.

9) Getting ready to prepare your first Neapolitan Pizzas (Marinara, Margherita)1) 

 


2nd & 3rd Day
 
This class is focused on continious practice. You will learn how to use the tools and make great pizzas .
Each of you will  have their own spot on the worktable for practice, supervised and you will spend the majority of the time working with the dough, forming the dough balls, slapping the dough, cooking pizza and preparing all the ingredients you need. 

1) Fireing up the oven, learning how to bring it to proper temperature and how to maintain it during baking.
2) Getting  the dough ready by hand following the recipe.
3) Making the dough using a mixer.
4) Learning how to prepare fresh mozzarella (fior di latte) and ricotta cheese.
5) Letting the dough rest.
6) Cutting, shaping and forming of the balls. 
7) Stretching and opening the dough with the proper technique to form a pizza.
8) Organizing the work table.
9) Preparing the mozzarella and sauce to use for making pizza
10) Add the toppings on the pizza.
11) Cook and manage the pizza in the oven (proper timing and temperature)
12) Preparing the Classical Neapolitan Pizzas (Marinara and Margherita) and other pizzas with typical Neapolitan traditional topping.
13) Learning how to manage and control multible pizzas in the oven
14) Preparing and cooking the Deep fried pizza

 


 


5 DAY INTENSIVE CLASS

 

This class is reccomended to professionals who are going to open a pizzeria and needs to be able to transfer all the skills learned to his staff.


The extra 2 days of training will be dedicated to additional practice of making pizza, cooking multible pizzas in the same time, learning how to prepare other pizzas with different toppings, and learn to cook and bake other useful dishes in the wood fire oven.
 

 

 

 

SPECIALTY CLASS


In order to be up to date on the pizza market, we will introduce a single day course focused on specialty pizzas. In particular, we will teach how to make:
 

 

  • Deep–fried pizza

  • German Soft Pretzel Rolls, Sticks and Bread

 


The training will be as following:
 

1) Fireing up the oven, learning how to bring it to proper temperature and how to maintain it during baking

2) Getting  the dough ready

3) Let the dough rest

4) Cutting, shaping and forming of the dough balls

5) Stretching and opening the dough with the proper technique to form the pizza

6) Add the toppings

7) Cook and manage the pizza in the oven (proper timing and temperature)

8) Learn how to make fresh mozzarella (fior di latte) and ricotta cheese

9) Getting ready to prepare your first Neapolitan Pizzas (Marinara, Margherita)

 

 

 

OUT OF TOWN CLASS


If you like to book a the pizza training at your location using your own oven and cooking area the training would include the INTENSIVE CLASS which is everything you can learn about in 5 days.

1 Day Standard Class: $ 450.00

3 Day Class: $ 1,500.00

5 Day Class: $ 2,250.00

Specialty Class: $ 450.00

Out Of Town Class: $ 2.250 plus Flight and Hotel
(Prices above are per person)

 

 

 

 

A $350.00 Down Payment will be charged to book the Class.

Once we have received payment we will contact you for further details.
Final Payment is due the day of  class and can be paid with Credit Card or Personal Check.
If paid with Company Check the payment has to clear before starting the course.


 

3 Day Course Monday to Wednesday:
Mon. :10:00 a.m. -  5:00 p.m
Tue. : 10:00 a.m. -  5:00 p.m. 
Wed. :10:00 a.m. - 5:00 p.m.

5 Day Course Monday to Friday:
Mon. : 10:00 a.m. – 5:00 p.m.
Tue. : 10:00 a.m. – 5:00 p.m. 
Wed. : 10:00 a.m. – 4:00 p.m.
Thu. :  10:00 a.m. – 5:00 p.m. 
Fri. : 10:00 a.m. – 5:00 p.m.

Standard Course and Specialty Course  Thursday or Friday.
Thu. : 9:00 a.m. – 5:00 p.m.
Fri. : 9:00 a.m. – 5:00 p.m.