Intensive Training Pizzaiolo Napoletano
$ 1.200,00
This 5-day intensive course is aimed at those who want to get closer to the art of traditional Neapolitan pizza. As well as those who already have knowledge and want to improve in an innovative and dynamic way. Held by the instructors of Team Suola di Pizzaioli. You will attend 5 intensive days on which you will have theoretical and practical lessons.
Every day you will knead by hand and in a kneader, then the next day, perfect both the technique of laying and cooking in the professional wood-burning oven with your buns. You will visit the production area of one of our partner pizzerias. After the course you can opt for an extra internship, you will have the opportunity to apply for the school’s job grant.
Programa
Day 1
9:30 h Registration and delivery of clothing
10 h Greetings from the President, the team of the Scuola di Pizzaioli and students
10:15 h Presentation of the course
10:30 h Theoretical lesson with the supplier: Farina
11:30 h Practical hand-made dough. Mass management and dynamics.
12:30 h Lunch break
13:30 h Preparation of loaves of a certain weight.
14 h Practical dough in professional kneader.
15 h Preparation of a certain weight of panetti with mozzatura
15:30 h Cleaning of equipment and workbench.
Day 2
10 h Result and analysis of previous sandwiches.
10:30 h Practical hand-made dough
11:30 h Theoretical lesson with the supplier: Mozzarella
12:30 h Lunch break
13:30 h Practice of laying slap Neapolitan
14 h Cooking practice: FOCACCIA Management and dynamics of a wood-burning oven
14:30 h Practice dough in kneading machine professionale
15 h Preparation of loaves of a certain weight.
15:30 h Cleaning of equipment and work bench.
Day 3
10 h Result and analysis of previous blocks.
10:30 h Practical hand-made dough.
11:30 h Theoretical lesson with the supplier: Oil.
12:30 h Lunch break.
13:30 h Practice of stress Schiaffo Napoletano.
14 h Cooking practice: MARINARA Management and dynamics of a wood-burning oven.
14:30 h Practice dough in kneading machine professionale.
15 h Preparation of loaves of a certain weight.
15:30 h Cleaning of equipment and work bench.
Day 4
10 h Result and analysis of previous sandwiches.
10:30 h Practical hand-made dough.
11:30 h Theoretical lesson with the supplier: Tomato.
12:30 h Lunch break.
13:30 h Practice of stretching Schiaffo Napoletano.
14 h Cooking practice: MARGHERITA Management and dynamics of a wood-burning oven.
14:30 h Practice dough in kneading machine professionale.
15 h Preparation of loaves of a certain weight.
15:30 h Cleaning of equipment and work bench.
Day 5
10 h Visit to the pizzeria (each student will be assigned by the team informally to the reference pizzeria).
12 h lunch break.
15 h Examination at the School of Pizzaioli.
17 h Delivery of certificates, greetings from the President and the School team and end of the course.
17:30 h Aperitif of goodbye.
NECESSARY MATERIALS AND INGREDIENTS
We provide all the tools, materials and ingredients for kneading and everything you need for the course. As a gift, a t-shirt, trousers, apron and a hat will be given to the School of Pizzaioli. During the course you are invited to wear the t-shirt or uniform as indicated by the staff. *lunch not included.
**THE TIME IS INDICATIVE AND MAY VARY DEPENDING ON INDIVIDUAL STUDENT INTERACTIONS AND TIMING IN THE PRODUCTION OF HANDMADE PRODUCTS.
TEACHING AND CERTIFICATION
Theoretical material: folder, printed teaching with theoretical notes of the topics covered, as well as an International Certificate that accredits the passage through the Scuola di Pizzaioli.
PLACE, DAY AND TIME
The course will be held at the Scuola di Pizzaioli located in Reconquista 479, Buenos Aires, Argentina.
HOW TO REGISTER?
By sending an email to info@scuoladipizzaioli.it requesting the registration form and bank details to reserve the place.
Contact
Do you have questions about our courses? Do you want to know more about how we can help you develop a gastronomic project or collaborate on an event?
At Scuola di Pizzaioli we are here to answer all your questions and accompany you in every step towards excellence in Italian pizza.
pHONE
ADRESS
Reconquista 479. Argentina
Via ingegno 53 sarno {Sa}. Italia
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