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
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 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
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Module 2 : CONTEMPORARY NEAPOLITAIN PIZZA - Direct method
Demonstration of KNEADING
Bulk Fermentation
Shaping dough balls
Final Proofing
Stretching
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Module 3 : CONTEMPORARY NEAPOLITAIN PIZZA - Indirect method
Demonstration of BIGA KNEADING
Demonstration of KNEADING
Shaping dough balls
Stretching
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Module 4 : TRADITIONAL NEAPOLITAIN PIZZA - Direct method
Demonstration of KNEADING
Shaping dough balls
Stretching
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Module 5 : BAKING
Professional oven analysis
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Module 6 : Toppings
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Module 7 : Avoiding common mistakes
 
Module 8 : Individual coaching session