PROFESSIONAL COURSE FOR PIZZAIOLO INSTRUCTOR

Pizzaitlaianacademy

Milan 20 September 2021

Sabotin Center

Via Sabotin 1

(Porta Romana / Bocconi area)

RESERVED FOR PROFESSIONAL PIZZAIOLI ONLY WHO WANT TO BECOME INSTRUCTORS

Instructor course program

COURSE ORGANIZATION:

- Participants can arrive from any part of Italy and from abroad.

- Each participant must already work in a pizzeria

- Each participant will become an instructor for Pizzaitalianacademy and will be able to play

the courses for our Academy in its pizzeria,

releasing our ISO9001 certified diplomas according to our Know How.

- Each member will be provided with our operating manual.

Programme:

Theory:

Classification of cereals
The biochemical processes of the dough
The fermentation
Leavening
The ripening.
Direct, indirect and semi-direct doughs with insights into poolish, biga and mother yeast.
Chemical, physical and biological leavening.
The pH in the dough
Enzymes, what they are and how they interact in the dough.
The rheology in the doughs
Oil, salt and yeast, percentages and what they are for.
Hot and cold autolysis.
Wheat sifting
Carbohydrates, proteins and lipids