Course duration: total of 7 days, 6 hours per day
Attendees per Course: 5 MAX
Calendar

DAY 1

• Apparel distribution (hats, aprons and t-shirts).
• Intro to the Neapolitan Pizza:  history and traditions of pizza, the profession of the pizza maker.
• Food ingredients (tomato, flour …).
• Equipment and utensils.

DAY 2

• Flour:  types, quality, uses, distinction between domestic and Italian flour.
• Dough:   fermentation, leavening techniques.
• Prepare your first dough, kneading, sectioning and dough ball formation.

DAY 3

• Dough making, kneading, sectioning and dough ball formation.
• Dough stretching technique.
• Adding toppings and dressing the pizza.
• Light the oven for the first time.

DAY 4

• Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking pizza.

DAY 5

• Dough making, kneading, sectioning and dough ball formation.
• Dough stretching.
• Adding toppings and dressing the pizza.
• Baking the pizza; the most common mistakes.
• Oven maintenance and skills.

DAY 6

• Dough stretching.
• Adding toppings and dressing the pizza.
• Bake two or more pizzas at a time.
• The roles and processes of the Pizzaiuolo and Fornaio.
• Prepare the ingredients (mozzarella, tomatoes, sausage, crème sauces, etc.).

DAY 7

• Course summary
• Certificate