PIZZAIOLO BASIC
The aim of this course is to gain basic knowledge as a (auxiliary) pizza baker. After completion you will be able to bake pizza independently. Experience is not necessary.
Practice
Pizza technique:
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Making classic pizza dough
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Kneading techniques
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Recipes & calculating
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Bulging up
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Open the bottom and invest
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Use pizza shovel
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Baking
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Make sauce and toppings
Theory
Pizza technique:
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Wheat varieties and uses
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Direct flours
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Ingredients dough
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Recipes & process
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Kneading techniques
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Fermentation / fermentation
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Rising and maturing of dough
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Water temperature formula
Price: € 849 (VAT-free)
Course days: 3
Class times: 9.30 am - 4.30 pm (Mon + Tue + Mon)