Gourmet pizza brings fine dining and pizzerias together, highlighting the quality of dough and ingredients. The course begins with modern flours and pizza styles suited to ingredients of high gastronomic value.
The course then explores the selection and pairing of fresh, seasonal or preserved ingredients. Chefs present recipes and cooking and preservation techniques so your creations can be reproduced consistently.
For professionals who want to experiment with new flavour combinations at the meeting point of cooking and pizza.
What you will learn
Doughs, pizza styles, production techniques and high-quality ingredients, with a focus on preparations that bring restaurant cooking and pizza together.
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
- Equipment and tools for gourmet pizza
- The evolution of milling and new-generation flours
- Flour composition
- Baking according to the desired product
- Creating a recipe: seasonality, cooking, marinating and balancing contrasts
- Sustainability, local sourcing and the value of ingredients
- Food photography for websites and social media
Practice
- Contemporary pizza with direct and indirect doughs
- Indirect method for pan pizza
- Indirect doughs for pizza in pala
- Using new-generation flours
- Proofing and maturation at room and controlled temperatures
- Traditional and innovative recipes with a chef’s guidance
- Practical exam
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Gourmet pizza. Please specify your preferred school and date.
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