Course Duration 
30 hours (2 weeks) 

Hours Monday – Friday, 7:30 am – 10:30 am 

TRAINING PROGRAM 
The course will allow you to work immediately. 

The course program is divided as follows: 
– 26 laboratory hours 
– 4 hours of theory 

LABORATORY 
Theory 
Theory lessons, performed in a classroom made up of a maximum of 6 people, covered following topics: 

Historical background and introduction of Neapolitan pizza 

Water, flour, yeast, salt 

Different methods of leavening, maturation, and fermentation of pizza dough. 

An in depth study about main ingredients of Neapolitan pizza: tomato, mozzarella and extra virgin olive oil. It is necessary to know all the ingredients that are used in the preparation of the dough as well as the equipment: 
– ingredients (flour, water, yeast, salt, oil, etc.) 
– equipment (mixers, ovens, dough boxes, etc.) 
– dough preparation (direct and indirect methods, management in varying conditions)  

Building techniques of wood, electric and gas oven. 

Practice 

It is carried out in the equipped laboratories, equipped with all the tools and ingredients necessary for the preparation of the pizza and will concern: 
– dough preparation 
– dough rolling techniques 
– dough stretching 
– choosing toppings (factors to consider, quantities) 
– pizza peel transference 
– baking 

Practical lessons (20 hours) 

Practical lessons are is organized as follows 

 12 hours live will be held by an expert AVPN’s pizza maker, in the new laboratory of Capodimonte equipped with wood ovens, gas ovens and other modern equipment for up to 3 people in the  virtual classroom. 

8 hours of practical laboratory with final test. 

The training program will be structured as follows: 

Preparation of “verace pizza” dough by hands; 

Preparation of “verace pizza” dough with kneader 

Mold preparation; 

Pizza dough’s handling and its condiment; 

Oven functions: ignition, use of baker’s shoved and baking techniques; 

Learning how to bake according to preferable temperature; 

Marinara preparation, condiment and cooking 

Margherita preparation, condiment and cooking 

Where Accademia Pizzaioli in Houston Texas 

Conclusion Upon completion of the course, students will recieve their certificates. The certificates are also valid abroad. Upon request, Accademia Pizzaioli can also provide a letter on a letterhead which certifies the necessary knowledge was acquired and the certificate was obtained.