This training will make you an expert pizza maker
EXPERT training
At the Mediterranean Pizza School, we don't just train beginners. We strive to offer professionals and former students the opportunity to continue improving by gaining speed, quality, perfecting the technicality of their dough, as well as the work of the toppings, the presentation of the pizza and of course... acrobatics techniques.
“At the end of the training, the Mediterranean Pizza School will issue you with a certificate attesting to your expert level as a pizza maker.”
Goals
Become the best pizza maker in your area.
Target audience
It is necessary to have completed the introductory training or to have experience as a pizza chef to be able to register for the expert training.
Duration
20 hours over 2.5 days with a 30-minute lunch break. Monday to Tuesday from 9 a.m. to 5 p.m. and
Wednesday from 9 a.m. to 2 p.m.
Place and means
The training center is located on the site of the pizzeria "Le QG" in Santa Lucia di Moriani. Chef Cyril Iglesis will provide you with a wood-fired oven, a kneading machine, a room, raw materials and everything you need to make the perfect pizza.
Educational program
Presentation of the training program
The theory
Training in the profession of Pizzaiolo.
2 hours
- The mother leaven
- The Poolish
- Gluten-free and organic pizzas
- Video program about acrobatics
The practice
Training in the profession of Pizzaiolo.
6 p.m.
- Use of strong flours
- Indirect Poolish impasto method
- BIGA impasto
- Working the shaping speed
from two to five pizzas - Created over 35 recipes
originals - Creation of new bases at the
tomato place - Specific ingredient work
- Working on the presentation of the
pizza - Dessert pizza
- Gluten-free pizza
- Techniques for learning acrobatics with a silicone disc
The exercises
Training in the profession of Pizzaiolo.
6 hours
- Working on shaping speed
- Filling
- Learning and making new recipes
- Time management
- Rolling and Kneading Method for Poolish Dough
- Baking the pizza and managing cooking
- Acrobatics with a silicone disc