This course is suitable for everyone from beginners through to expert home pizzaiolos, our pizza masterclasses cover everything from what flour to use to how to stretch, top & cook fantastic artisan pizza.

How is the real Italian pizza? Learn the secrets of this ancient Culinary Art with a Professional Course that turns you into a real Professional Expert with contemporary pizzas as well. It is not just a course of recipes, it's not a pizza cooking class, but a full immersion in the key concepts that have made Italian pizza the most famous and consumed food in the world. You’ll learn everything you need to know in order to make pizza like our professional chefs. During the class you’ll be shown how to make hand-stretched pizza using freshly made dough, you’ll stretch out pizzas, choose your favorite toppings & then bake them at the highest heat to get the characteristic hand-rolled crust. The course will dive into the theory behind the airy, crispy dough. Students will then have the chance to master the mixing, kneading, and making of the pizza. By utilizing a variety of different assortments, students can develop a preference for ingredient combinations to create their ideal pizza.

Upon the course completion, you will be fully capable and confident in your pizza making abilities, knowing that you now have the skills to create some of the best-tasting pizza in the world.

This class includes comprehensive handouts that are yours to keep and study, during the course and after that include the following:

• Different Types of Flour
• Pizza Dough Making Procedure
• Pizza Dough Ball Weights & Sizes
• Food & Safe Handling
• Proper Dough Storage
• Freezing & Thawing Dough
• Mixing Different Flours
• Topping Measurements & Chart 

This theoretical and hands-on course will provide students with a thorough understanding of the science, creation, and beauty of the Traditional Pizza making.

This course would cover the following topics:

• Professional recipes and formulas
• The importance of ingredients, in particular, flour types, tomato varieties, and cheese selection
• Pizza bases and different yeasts in dough production
• Hand shaping and pinning techniques
• Traditional and contemporary pizza toppings
• Oven management; from the firing of wood-fired ovens to loading and unloading