Professional course in making Neapolitan pizza

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Total duration: 12 hours Monday 9:00 a.m.–5:00 p.m. | Tuesday 9:00 a.m.–1:00 p.m. Date: April 20 and 21, 2026 This course is taught in ENGLISH. Our trainer Allesio also speaks fluent Italian. If you would prefer to take a Dutch-language course, we kindly advise you to choose another course day. An intensive program dedicated to the authentic art of Neapolitan pizza, designed for pizza makers, chefs, and restaurant owners who want to learn professional techniques, improve product quality, and standardize kitchen working methods. PROGRAM Introduction: o Brief history of Neapolitan pizza o Philosophy and values of the Neapolitan tradition Key ingredients: o Flour: types, strength, and dough management o Mozzarella: selection, cutting, and storage o Tomatoes: quality, preparation, and flavor balance o Parmesan: use and dosage o Extra virgin olive oil: characteristics and correct use Basic preparations: o Dough: technique, hydration, and fermentation o Preparation of tomatoes o Preparation and handling of mozzarella Practical session: o Manual stretching technique o Correct distribution of toppings o Technique for placing the pizza on the peel o Baking in a Neapolitan oven Technical deep dive: o Types of ovens and temperature control o Rising and fermentation: time, temperature, and digestibility Goal: To train professionals who are capable of making authentic Neapolitan pizza, with high quality standards, consistent results, and respect for tradition.