Neapolitan pizza combines around three centuries of tradition with constant evolution. Discover the secrets of one of the most iconic pizza styles, from traditional TSG pizza to contemporary dough techniques, baking and recipes.
For professionals, pizzeria owners and chefs wishing to explore the history, theory and practice of TSG and contemporary Neapolitan pizza.
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
Italian
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 |
|---|---|---|---|
| 19/10/2026 | HUB – Parma | Italian | REQUEST INFORMATION |
| 02/11/2026 | Padua (Curtarolo) | Italian | REQUEST INFORMATION |
| 14/12/2026 | Costigliole d’Asti | Italian | 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.
Submitting an enquiry does not confirm a booking.