Neapolitan Pizza
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 | 02 October 2023 / 03 October 2023 / 04 October 2023 / 05 October 2023 / 06 October 2023 |
| 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 pizza
- Dough preparation by hand and with the mixer
- Dough forming technique (Staglio)
- Oven work organisation, from ignition, shovel usage, temperature, and baking technique
- Ingredient selection for Neapolitan pizza
- Hands-on training to make 3 pizzas and sauces
Neapolitan Pizza Workshop
- Day 1: Introduction to Neapolitan pizza
- - Theory: The history of Neapolitan pizza AVPN (Associazione Verace Pizza Napoletana or AVPN), International Regulations Types of Flour & how to select
- - Preparation of the dough by hand and mixer Forming of the dough (staglio)
- Day 2: The leavening, maturation and fermentation processes of the dough;
- - Theory: The leavening , maturation and fermentation
- - Preparation of the dough by hand Forming of the dough (staglio) Manipulation drafting of the pizza dough
- Day 3: Oven lesson & Equipment
- - Theory: Construction and cooking techniques for wood and gas ovens and Necessary equipment
- - Manipulation drafting of the pizza dough
- - Organization of the work in the oven- ignition, use of the shovels, technique for baking
- Day 4: Oven lesson & product
- - Theory: Cooking according to the optimal temperature parameters. The products are mozzarella, tomatoes, ETC
- - Preparation and condiment 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 Forming of the dough (staglio)
- - Preparation and condiment pizza Margherita and pizza Marinara
