Pan pizza has returned to the spotlight alongside the rediscovery of traditional foods. It highlights the flavour of flour and provides an ideal base for both classic and innovative toppings.
The course explores direct and indirect dough techniques, par-baking and reheating. For professionals, owners and chefs who want to add a new pizza style to their offering.
What you will learn
Comprehensive training in mixing, shaping and par-baking pan pizza: crispy outside, with a soft, light and open crumb.
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
- Origins, geographical spread and product presentation
- Cereals and wheat characteristics
- Suitable flours for pan pizza
- Types of yeast and their action in dough
- Production analysis from mixing to baking
Practice
- Short-proofed dough
- Indirect method with biga and poolish
- Managing two-stage proofing
- Shaping and stretching in the pan
- Different par-baking techniques
- Traditional and innovative recipes
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Pan pizza — padellino. Please specify your preferred school and date.
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