3-Day Intensive Neapolitan and Neo-Neapolitan Course / Ancient Techniques for a modern pizza: The use of preferments

Certificate & Chef Swag

A Pizza University certificate and cool chef swag.

Chef Jacket and Apron

You’ll receive a Pizza University apron and chef jacket.


Connect with fellow pizzaiolos and restaurant owners.



9:00 am to 4:30 pm for three (3) consecutive days. SEP  27th – 29th

INSTRUCTOR: Giulio Adriani


Preferment are one of the subjects that causes the most confusion among pizza makers. There are several traditional methods for creating preferments. Preferments usually consist of a simple mixture of flour, water, and leaving agent. Still, they are crucial for the best-tasting crust and halve the long fermentation, improving daily operations in a pizzeria.

With the use of preferment like biga and poolish, we can develop enzymes inside the pizza dough in a shorter amount of time, enhancing the digestibility and flavor of the dough.

The difference between making a pizza with a preferment or without, using a direct method, is that the flavor and texture are almost impossible to achieve with others leavening methods.

Pizza Chef Giulio Adriani will teach the correct use of preferment like biga and poolish and how they can improve the digestibility of any type of pizza, Neapolitan, Pan pizza, or New York-style and he will cover all these 3 styles.

You will receive:

  • Pizza University Certificate
  • Apron
  • Chef’s Jacket
  • Swag Bag

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


The Naples native Giulio Adriani is redefining Neapolitan Pizza in America. Giulio’s 30 years of experience began in his grandmother’s kitchen in Rome, though he later traveled to Naples to learn from master pizzaioli Gaetano Fazio and Antonio Starita. Certified as an authentic Neapolitan Pizza Master by the Associazione Pizzaioli Napoletani, Giulio has owned and operated restaurants all over the world; in Italy, New York, and most recently in Atlanta, Georgia. A stickler for authenticity, he focuses on developing the perfect crust and insists that the mozzarella be handmade at each of his restaurants. Widely considered one of the world’s leading pizza experts, Giulio travels across Europe, Asia, and Latin America to instruct aspiring pizzaioli and teach proper Neapolitan techniques.

Start Date

September 27, 2021

End Date

September 29, 2021


Beltsville, MD