Professional course in making Neapolitan pizza

Toelichting

Total duration: 12 hours Monday 9:00–17:00 | Tuesday 9:00–13:00 Date: 26 and 27 January 2026 An intensive programme 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 standardise working methods in the kitchen. PROGRAMME Introduction: o A 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 flavour 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 Objective: To train professionals who are able to make authentic Neapolitan pizza, with high quality standards, consistent results and respect for tradition.