Search Results for: neo neapolitan

This 3-Day exploration covers the essentials of managing a pizzeria professionally. If you are an aspiring amateur or an owner/operator in the first 2 years of operation, this series will help you to prepare and avoid the pitfalls that could derail your success.

In this course you will study the fundamentals of Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas and Management, Public Relations and Marketing, Restaurant Math Principles, Exploring Industry Trends, and the Essentials of Hand-Crafted Neapolitan and New York Style Pizza.

The class will consist of both theory and hands-on guide practice.

Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza, grew up in Mexico City, immersed in the cultures.

Come join us for an intensive practical class where you will make, stretch, cook (and eat!) your Neapolitan pizzas…on repeat!

During this 3-day hands-on class, not only you’ll learn how to make traditional Neapolitan dough from scratch, but we’ll delve deep into the Neapolitan stretching method, also known as the slapping technique and we’ll navigate wood-fired oven operations, from temperature control to wood selection, and learn how to efficiently cook multiple pizzas simultaneously.

Would you rather use a gas-fired oven? No problem! While we prioritize the authenticity of wood-fired oven techniques, we understand that the culinary world is diverse, that’s why our curriculum accommodates gas-fired oven enthusiasts as well.

So, whether you’re a beginner keen on understanding the basics or an experienced chef looking to refine your skills, this class will meet all your traditional Neapolitan pizza-making needs.

Join us and elevate your pizza game!