This training will make you a confirmed pizza maker.
Initiation Training
The "Initiation" training is open to all, anyone can register and learn how to make a real pizza. Beginners, entrepreneurs, hotel professionals have within their reach a real quality training that will completely change the way they approach their activity. And of course, the cost of the training can be covered as part of the professional training!
“At the end of the training, the Mediterranean Pizza School will issue you with a certificate attesting that you have mastered the art of Neapolitan pizza.”
Goals
Know how to make a good pizza from A to Z and be able to put this knowledge into practice in a professional environment.
Target audience
All audiences, from 16 years old, wishing to master the art of pizza.
Duration
35 hours: Monday to Thursday from 9 a.m. to 5 p.m. and Friday 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 Iglesias 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.
6 hours
- Genesis of pizza
- Choose a flour suited to your production, know the type, strength, hydration,
- Fermentation, preservation, benefits etc.
- Know the use of water
- Choose the other products used in making the pizza
- The recipes
- The pizza maker's equipment (oven, kneader, etc.)
- The 10 rules of the pizza maker
- Cooking temperatures
- Impasto timeline
- Weight of dough pieces
- Commercial and legal aspect (takeaway pizza, home delivery, restaurant, pizzeria, menu, etc.)
- Questions/Answers
- Multiple choice quizzes
The practice
Training in the profession of Pizzaiolo.
29 hours
- Making pizza dough in a kneader
- Making Neapolitan Pizza
- Use of different flours
- Use of yeast
- Bread making and fermentation
- Making dough
- Shaping discs by hand
- The work of pizza peels
- Cooking methods and their management
- Managing your dough over time
- Using refrigerators
- The organization of work
- The implementation
- Preparing the ingredients
- Neapolitan sauce and white sauce
- The different cheeses
- The manufacture of aromatic oils
- Pizza recipes
- The different sizes of pizza
- Filling and presentation
The exercises
Training in the profession of Pizzaiolo.
7 hours
- Working on shaping speed
- Disk ventilation
- Learning and making Calzone
- Timeline of pizza making operations
- Rolling method for thick dough
- Baking the pizza and managing cooking
- Introduction to acrobatics