Different dietary needs are changing modern catering. This course teaches gluten-free dough preparation and the correct organisation of the workspace.
Theory is taught by a professional trainer in gluten-free catering, and practice by specialist Master Instructors. For professionals and owners who want to develop suitable menus, choose the right equipment and apply sound production practices.
What you will learn
Mixing, shaping and baking different types of gluten-free pizza, alongside the fundamentals of production organisation.
Duration
16 hours over 2 days: 4 hours of theory and 12 hours of practice. Schedule: 09:00–17:00.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Raw materials, ingredients and suitable drinks, labelling and certifications
- Good practices: storage, preparation, cooking, service and goods receiving
- Gluten-free menus and communication with customers with coeliac disease
- HACCP and food safety rules
- Dedicated equipment and workwear
Practice
- Making dough from a gluten-free mix, by hand and with a mixer
- Dough made with alternative flours
- Mixing, shaping and stretching
- Electric oven settings and baking times
- Gluten-free biga
- Gluten-free doughs for tray-baked pizza and pizza in pala
- Par-baking and final baking
- Presenting pizza on the plate
Available dates
| Dates | School | Language | Information |
|---|---|---|---|
| 21/12/2026 | Modica | Italian | REQUEST INFORMATION |
Would you like to know more?
Send us your enquiry about the course Gluten-free pizza. Please specify your preferred school and date.
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