Advanced Neapolitan Pizza Workshop
Embark on a journey to become a skilled pizza chef with a comprehensive pizza course led by the esteemed chefs of Peppina, ranked among the Top 50 Pizza Restaurants in Asia-Pacific 2022. Over the span of 40 hours, you'll delve into both theory and hands-on practice. Learn the fundamental art of crafting pizza dough, exploring key ingredients, understanding oven equipment, and mastering the Neapolitan Pizza-making process, including the authentic recipe and advanced techniques. Elevate your skills by experimenting with diverse pizza toppings, gaining expertise that combines theory with practical application.
Course Schedule
| Class Date | 24 June 2024 / 25 June 2024 / 26 June 2024 / 27 June 2024 / 28 June 2024 |
| Class Session | 5-day Class with 2 Sessions per Day |
| Class Hour | Morning Session : 8:30 - 12:30 hrs. Afternoon Session :13:30 - 17:30 hrs. |
| Total Hours | 40 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English and Thai |
| Suitable For | Pizza lovers, Italian food lovers, and upskillers |
| Accomplishment | Certificate of attendance by The Food School |
What you will learn :
- Basic rules of Neapilitan pizza making by Associazione Verace Pizza Napoletana (AVPN)
- Steps to make authentic Neapolitan pizzas
- Dough preparation by hand and with the mixer
- Dough forming technique (Staglio)
- Oven work organisation, from ignition, shovel usage, temperature, and baking techniques
- Ingredient selection for Neapolitan pizzas
- Hands-on training to make various Neapolitan pizzas and sauces
Advanced Neapolitan Pizza Workshop
- Day 1: Introduction to Neapolitan pizzas
- - Theory: The history of Neapolitan pizzas as stated by AVPN (Associazione Verace Pizza Napoletana), international regulations, types of flour & how to select
- - Preparation of the dough by hand and mixer and dough forming technique (staglio)
- Day 2: The leavening, maturation and fermentation processes of the dough
- - Theory: The leavening, maturation, and fermentation
- - Preparation of the dough by hand, dough forming (staglio), and drafting of the pizza doughs
- Day 3: Oven & equipment
- - Theory: Construction and cooking techniques for wood & gas ovens and necessary equipment
- - Drafting of the pizza doughs
- - Organisation of the work in the oven-ignition, use of the shovels, techniques for baking
- Day 4: Oven & products
- - Theory: Cooking according to the optimal temperature parameters
- - Preparation and condiments of pizza margherita and pizza marinara
- Day 5: Class Summary
- - Theory: Difference in cooking with different temperatures and analysis of the results and how should a good Neapolitan pizza be
- - Preparation of the dough by hand and mixer and dough forming (staglio)
- - Preparation and condiments of pizza margherita and pizza marinara
Lecturers (Explore the Chefs biography below)
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