Basic courses for certified pizza chefs

Take our core courses for become a professional pizzaziolo organized throughout Italy within our school's certified pizzerias Pizzaitalianacademy (PIA) followed by over 180 master pizza instructors with twenty years of experience.

OUR COURSES ARE HELD IN A REAL PIZZERIA RESERVED FOR 1 or 2 PEOPLE AT A TIME.
ALL THE PIZZERIAS WHERE COURSES TAKE PLACE YOU CAN FIND THEM IN THE SECTION "SEDI COURSES".

Our courses run all year round and start every Monday or Tuesday.

These are the main topics we will deal with, both theoretically and practically:

PRACTICE:

• HOW TO MAKE THE DOUGH
• HOW TO MAKE THE BREADS
• HOW TO SPRAY 
• HOW TO SEASON
• HOW TO BURN

THEORY:

• The flour: how it is distinguished, the different types, the strength of the flour.  
• Ingredients that make up the dough 
• The preparation of the dough
• The ripening 
• Leavening 
• The methods of conservation of flour 
• The yeast
• The water 
• Salt 
• The oil 
• The direct dough 
• The indirect dough 
• The choice of raw materials
• How to make the ingredients line
• The use of the mixer
• The biga, the poolish and the sourdough
• Spread and season
• Cooking pizza 
• The difference in the types of oven: wood, gas and electric
• Hygiene and prevention in the pizzeria
• Food preservation

NB the program may vary according to the pizzeria where the course takes place. 

You will be able to choose between courses for classic pizza o authentic Neapolitan pizza 

of different lengths to become an excellent pizza chef and immediately find work in Italy or abroad.

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HOW LONG ARE THE COURSES?

• Duration: 2, 3, 4 or 8 weeks with 4 hours of lessons per day
• Procedure: within of ours hundreds of PIA certified pizzerias
• Ability to use wood, gas or electric oven
• Diploma at the end of the course in Italian and English
• Registration to our Register of pizza chefs 

• Apparel suit for pizza maker e school book

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Contact us without any commitment to get more information and to know the dates of the next courses in your city

Click Here for info on the Course