Pizzaiolo PROF

As a baking fan or (catering) professional, do you want to go one step further than acquiring the basic knowledge that you need as a pizza baker? Then the "Pizzaiolo PROF" is a must for you. You will not only learn how to make a classic dough, but also pizza preparation with a predough (biga and poolish) with which you can still learn how to make lighter and tastier pizzas.

After completing this course you will be able to independently bake the tastiest healthy pizzas. You do not need any prior knowledge or experience. After successful completion you can take the exam for the professional diploma Pizzaiolo SVH.

Exam option (exam is optional and not required)

You have the option of taking practical and theory exams after completing this course for the Pizza Academy's Pizzaiolo PROF diploma. The theory exam consists of 30 open-ended questions and a practical exam. An online exam training is part of this option.

What are you learning?

Practice

Theory

Making a classic pizza dough

Making an indirect dough (biga + poolish)

kneading technique

Recipes and calculation

Rolling up the dough

Opening the pizza base and investing it

Using a pizza shovel

Baking in a professional pizza oven

Preparing tasty sauces and toppings

Working with various flours

The background and development of the pizza

Wheat and flour types used

Recipes and processes

Fermentation and maturing of dough

Determination of water temperature

How the equipment works

Preparation and cutting techniques

Mise-en-place and mastic

HACCP in practice

Your result:

You are able to independently bake the tastiest and healthiest pizzas and come up with new recipes.
You have mastered all the basic techniques and know how to work with indirect dough (biga/polish)
You can process a lot of orders during rush hour because you know the techniques of prebaking.
You will learn all techniques in practice during 4 practical days in our pizzeria in de Bilt.
You can bake pizzas independently using a pizza shovel.