From traditional Neapolitan STG pizza to contemporary trends: dough, stretching, baking, ingredients and equipment, with an emphasis on authenticity and craftsmanship.
For those wishing to learn dough management, Neapolitan stretching and baking, and for professionals and pizzeria owners seeking further expertise.
What you will learn
Making and handling TSG and contemporary Neapolitan dough, selecting ingredients, choosing suitable equipment and mastering baking techniques.
Duration
16 hours over 2 days: 2 hours of theory and 14 hours of practice. Schedule: 09:00–17:00.
Language
The teaching language is confirmed upon registration.
The teaching language for each session is listed with the available dates.
Course programme
Theory
- A brief history of Neapolitan pizza
- TSG specifications: ingredients and specific production method
- Flour and dough characteristics: preparation, shaping and proofing
- The importance of choosing topping ingredients
- Contemporary Neapolitan pizza: evolving doughs, baking and recipes
Practice
- Traditional Neapolitan TSG recipe
- Direct dough with two rises and pre-fermented dough: differences and similarities
- Stretching with the Neapolitan technique
- Baking within the specified times
- Analysing the finished product’s characteristics
Available dates
| Dates | School | Language | Information |
|---|---|---|---|
| 30/11/2026 – 01/12/2026 | Athens | The teaching language is confirmed upon registration. | REQUEST INFORMATION |
Would you like to know more?
Send us your enquiry about the course Neapolitan pizza specialisation. Please specify your preferred school and date.
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