Online pizza training to master NEAPOLITAN PIZZA.
A complete and in-depth training articulated in 3 parts:
- Acces to the E-learning platform : consult the practical videos, work through the dough protocols and the theoretical guide on your own.
- 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.
- Continous support (via email or WhatsApp : Get help after the consulting session to master your pizzas.
Traditional and Contemporaruy NEAPOLITAN Pizza are analysed in this course.
Detailed cource content
Module 1 : Theory Course
Analysis of gluten elastic properties
Proofing stages and fermentation analysis
Bulk fermentation and last proofing
Indirect doughs (Biga, Poolish)
Cooking theory and techniques
Ingredients analysis
Flour and hydration choice
How to obtain a regular result
Module 2 : Detailed dough recipes
Direct dough for Traditional Neapolitan Pizza
Direct dough with cold proofing - 48 hours
Direct dough with mixed proofing - 24 hours
Direct dough with mixed proofing - 36 hours
Indirect Dough with Biga
Module 3 : Kneading
Direct dough kneading demonstration
Biga kneading
Indirect dough kneading
Module 4 : Bulk fermentation and shaping
Fermentation analysis
Temperature choice according to recipe
Shaping techniques and demonstration
Module 5 : Stretching and cooking
Final proofing analysis
Stretching demonstration
Cooking temperatures
Professionnal oven utilisation
Module 6 : Toppings
Module 7 : Individual Coaching session