• Introduction to Neapolitan pizza
• Historical notes about the origins of the flat bread until the former Neapolitan Pizza
• Knowledge of primary products to make classical Neapolitan Pizza (water, flour, tomato, olive oil, mozzarella, yeast, basil)
• Knowledge of equipment (oven, kneading machine, classic Neapolitan cruet, containers for loafs)
• Possible visits to the establishment.

PRACTICE

• Preparation of dough either by hands or with Kneading machine.
• Rise of dough
• Disk pastry handling 
• Baking
• Preparation of the "Classical Neapolitan Pizza" and of other kind of pizzas with pratical verification of various typologies.

The course has the purpose to teach characteristics of the "Classical Neapolitan Pizza" and differences with other kind of pizzas. The course lasts one week (for a total number of 20 working hours) from Monday to Friday from 9 a.m. to 13 p.m., while for Friday evening, at 8 p.m., it is required a meeting for preparation of pizza, tasting and analysing of any problems concerning work as pizza-chef .

PRICE € 600,00 + iva