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:

  • Making classic pizza dough

  • Kneading techniques

  • Recipes & calculating

  • Bulging up

  • Open the bottom and invest

  • Use pizza shovel

  • Baking

  • Make sauce and toppings

 

Theory

 

Pizza technique:

  • Wheat varieties and uses

  • Direct flours

  • Ingredients dough

  • Recipes & process

  • Kneading techniques

  • Fermentation / fermentation

  • Rising and maturing of dough

  • Water temperature formula

 

Price: € 849 (VAT-free)

Course days: 3

Class times: 9.30 am - 4.30 pm (Mon + Tue + Mon)
 

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