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)