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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 11 March 2024 / 12 March 2024 / 13 March 2024 / 14 March 2024 / 15 March 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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