The story and the evolution of the pizza
Recipe for the dough and how to customise it
Technique to mix the dough and make the dough balls
Knowledge and management of the dough rising and maturation
Technique to stretch the dough and to seasoning the pizza
Knowledge and management of the equipment and the ingredients
Knowledge of the perfect cooking technique with the professional electric oven

- Pizza Classica
- Pizza Ripiena
- Focaccia
- Calzone

Certificate of Attendance

- Flour
- Mixing

- Biga
- Poolish
- Autolyse

- Pizza Classica
- Pizza Napoletana
- Pizza Contemporanea

- Pizza al Padellino
- Pizza d'Autore
- Pizza Dessert

- Pizza in Teglia
- Pizza in Pala

This kind of dough is created exclusively with the use of ‘whole wheat’ flour, obtained from the whole grain.

The ‘whole wheat’ flour is available in fine and coarse grain, but in both cases, it contains all kernel components because the whole seed is grounded, and nothing is removed.

The grain it’s only crushed to be transformed into flour.

It is a nutritional mixture of fibre, minerals and vitamins, particularly suitable for a healthy diet.

The flavour has strong, and the colour is almost brown.