Doughs made with alternative flours, poolish in the pizzeria and pastry using existing equipment. A focus on pizza and cocktail pairings.
Today’s catering market needs professionals who keep developing and combine tradition with innovation. The course alternates theory and practice to teach new techniques and improve business organisation.
For graduates of Level 1 or 2 advanced training and experienced professionals. Covers ingredient selection, mixology techniques and flavour pairings.
What you will learn
Alternative-flour doughs, using poolish, making desserts in the pizzeria and suggested pizza–cocktail pairings.
Duration
40 hours over 5 days: 10 hours of theory and 30 hours of practice. Schedule: 09:00–17:30.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- The value of alternative flours in pizza dough
- Poolish: characteristics, timings, proportions and management at room temperature or under refrigeration
- Pizza and cocktail pairings to broaden your offering
- Pastry techniques and efficient workshop organisation
- Recipes that are easy to make in a pizzeria
- Educational visit to the Agugiaro & Figna mill
Practice
- Direct and indirect doughs with stoneground flours, soy, heritage grains, semolina, cracked wheat, hemp and cereals
- Doughs made with seawater or flavoured water
- Poolish at room temperature and under refrigeration
- Desserts suited to a pizzeria
- Using innovative flours
- Controlling temperature, proofing and maturation
- Stretching, topping and service organisation
- Baking management and analysis of results
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Advanced professional training — Level 3. Please specify your preferred school and date.
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