Schedule
10:00am to 4:00pm for three (3) consecutive days. Nov 11-13
Introduction
This 3-day intensive hands-on class is designed to guide aspiring pizzaioli to cultivate the absolute best pizza-making practices.
This course focuses on both the theoretical techniques and practical hands-on methods necessary to create the ideal dough, a sublime sauce, an airy crust, and to identify the best ingredients to produce the best results.
You will receive:
- Pizza University Certificate
- Apron
- Chef’s Jacket
- Swag Bag
The class will consist of both theory and hands-on guide practice.
Theory
The theoretical portion of the class aims to provide students with essential knowledge of:
- The history of pizza and its ingredients
- Pizza in the USA
- Fundamentals and practice of creating artisanal pizza
- Characteristics of the ingredients
- Dough chemistry
- Working with baker’s percentage
Hands-on
This part is dedicated to the hands-on experience. You will learn:
- Mixing the dough, understanding the perfect timing to add each ingredient
- Cutting and shaping the dough, forming dough balls
- Leavening of the dough
- Stretching the dough using the proper technique
- Preparing the ingredients (learn how mozzarella should be cut and how to make tomato sauce)
- Organizing the work bench
- Bringing the oven to proper temperature and maintaining it during baking, resulting in a consistent final product
- Cooking and managing the pizza in the oven
- Managing multiple pizzas in the oven simultaneously
