The course combines theory and practice to make authentic Neapolitan pizza and Naples’ traditional fried specialities. It is designed for Level 1 graduates, baking and catering professionals, and anyone wishing to improve their product.
Training covers dough production and management, Neapolitan stretching and traditional baking methods. From the TSG recipe to contemporary developments, with chefs contributing creative ingredient pairings.
What you will learn
Neapolitan dough techniques, traditional fried specialities and pairings that make pizza a complete gastronomic dish.
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
- Introduction to the history of pizza
- Cereals with and without gluten
- Soft and durum wheat, grain structure and milling stages
- Flour composition and laboratory assessment
- Dough ingredients and order of addition
- Proofing, maturation, the Maillard reaction and digestion
- Dough-making methods with recipes
- Essential tools, mixers and oven types
- Neapolitan pizza TSG specifications: ingredients and production method
- Temperature and biochemical processes during baking
Practice
- Mixing dough by hand and with a mixer
- Neapolitan pizza TSG dough
- Direct Neapolitan dough with bulk fermentation
- Indirect doughs for contemporary Neapolitan pizza
- Temperature control, dividing and shaping
- Proofing and maturation at room and controlled temperatures
- Stretching and correct ingredient quantities
- Preparing and cooking traditional Neapolitan fried specialities
- Pairing traditional ingredients with a chef’s guidance
- Creating a menu of traditional fried specialities
- Operating wood-fired and electric ovens
- Practical exam
Available dates
| Dates | School | Language | Information |
|---|---|---|---|
| 02/11/2026 | Padua (Curtarolo) | Italian | REQUEST INFORMATION |
Would you like to know more?
Send us your enquiry about the course Professional course in Neapolitan pizza and fried specialities. Please specify your preferred school and date.
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