Pizzaiolo MASTER
Is only the basic knowledge of a (assistant) pizza baker not enough for you? Do you want to go all the way with the aim of baking pizzas independently? And also learn all the ins and outs of the pizza business? Then you choose the pizzaiolo master.
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You will learn all the secrets of baking a healthy, easily digestible pizza.
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You can also take an official exam and then complete the training with the industry-recognised Pizzaiolo SVH-diploma and a Master's diploma from the Pizza Academy. No experience is necessary. This is our most chosen training for professionals who want to become master pizza chefs!
What are you learning?
Practice
Theory
Making a classic pizza dough
kneading technique
Recipes and calculation
Rolling up the dough
Opening the pizza base and investing it
Using a pizza shovel
Baking in a professional pizza oven
Preparing tasty sauces and toppings
Working with various flours
Making biga & poolish dough (indirect method)
Sourdough (semi-direct method)
Pizza tasting test
Prebake, preparing large group
Making plate pizza
Prepare focaccia
How to Make Pinsa Romana (High Hydration Pizza)
The background and development of the pizza
Wheat and flour types used
Recipes and processes
Fermentation and maturing of dough
Determination of water temperature
How the equipment works
pizzeria business case
Trends in developments
Improving flours
Enzymes
Measuring Instruments and Rheology
Mozzarella and tomato
Maillard reaction and chemical processes
Practical skills assistant cook, such as preparation and cutting techniques
Mise-en-place and mastic
Role play on how to receive a guest
HACCP in practice
Your result:
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You know all about a highly hydrated dough, the technique that makes pizza a healthy and delicious dish.
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You have mastered all the basic techniques and you know how to bake easily digestible and low-carbohydrate pizzas yourself with highly hydrated dough.
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You will learn all the techniques in practice during 6 practical days in our pizzeria in de Bilt.
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You can process a lot of orders during rush hour because you know the techniques of prebaking.
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You know how to introduce a pizza concept in your business or start a new business.
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You will have access to the online Profs Masterclass in which Marcel will take you through the trends and developments of the next 5 years.
What is your investment?
You pay 1995 euros (VAT-free for private individuals).
Your time investment:
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6 practical course days from 9:00 am to 5:00 pm (Monday).
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4 x theory (online) on Tuesday evening or Thursday evening.
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Self-study SVH catering talent online: 12 hours.
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Extra option SVH 1 exam day + evening (at 350 euros).
Want to know more? Click here for the course dates.
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Parking is FREE at our training location in De Bilt.
We are also easily accessible by public transport.
