MASTER
ITALIAN CLASSIC PIZZA
An in-depth, technical and comprehensive professional online training to help you improve your dough
The perfect pizza
if your oven can't reach the temperatures for Neapolitan Pizza but you want a light and quality product
Learning a method, not recipes
NOW
Difficult Kneading
Lack of regularity in the result
Dough difficult to stretch
Dense and heavy crust
Frustration of not understanding the why
WITH THE METHOD
Easy and replicable kneading
Regular and consistent result
Stretching is quick and easy
Light and developed crust
Mastering and understanding the entire process
Why choose
The Neapolitan in the Alps
for your online training ?
-
Comprehensive, in-depth theoretical training to master all the technical aspects of your dough.
-
HD videos with detailed commentary for a face-to-face experience
-
Recipes adapted to all conditions and flours
-
A professional on hand to answer all your questions
-
Live consulting for personalized advice
STEP 1
Acces to the E-learning platform
Consult the practical videos, work through the dough protocols and the theoretical guide on your own.
STEP 2
Individual coaching session
Once you've done your tests, book an appointment for 2 hours of live consulting to answer all your questions and doubts.
STEP 3
Continous support
Get help after the consulting session to master your pizzas.
Detailed training content
Module 1 : Theory Course
-
Part 1 : Analysis of gluten elastic properties
-
Part 2 : Proofing and production
-
Proofing stages and fermentation analysis
-
Bulk fermentation and last proofing
-
Indirect doughs (Biga, Poolish)
-
Cooking theory and techniques
-
-
Part 3 : Dough ingredients selection
-
Ingredients analysis
-
Flour technical parameters
-
Hydration choice
-
Yeast selection
-
Salt and Malt analysis
-
-
Part 4: Dough recipes :
-
Direct dough with cold proofing - 48 hours
-
Direct dough with mixed proofing - 24 hours
-
Direct dough with mixed proofing - 36 hours
-
Direct dough with whole-wheat flours
-
Indirect Dough with Biga
-
Module 2 : Direct method
-
Demonstration of KNEADING
-
Bulk Fermentation
-
Shaping dough balls
-
Final Proofing
-
Stretching
Module 3 : Indirect method
-
Demonstration of BIGA KNEADING
-
Demonstration of KNEADING
-
Shaping dough balls
-
Stretching
Module 4 : BAKING
-
Professional oven analysis
Module 5 : Toppings
Module 6 : Avoiding common mistakes