Pizza is a symbol of Italian cuisine. The course explores the relationship between ingredients, seasonality and nutritional balance, responding to growing interest in informed food choices.
The course examines modern flours, dough techniques, sourdough and recipes with vegetables in different textures. It focuses on fibre-rich flours, organic ingredients, seeds and appropriate quantities of salt and fats.
For professionals who want to explore the nutritional properties of their products and flavour balance.
What you will learn
Informed selection of flours and seasonal ingredients, balanced recipe design, sourdough use and showcasing plant-based ingredients.
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
- Wheat, the evolution of milling and new-generation flours
- Flour composition and characteristics
- Direct and indirect methods and sourdough
- Managing liquid and stiff sourdough starters
- Alternative, organic and fibre-rich flours
- Nutritional properties of a recipe’s ingredients
- Sustainability, local sourcing and seasonality
- Designing recipes with balanced quantities of salt, fats and fibre
Practice
- High-hydration doughs with short and long proofing
- Pizza using direct and indirect methods and sourdough
- Alternative flours and seeds
- Stretching techniques and ingredient quantities
- Oven management for each pizza style
- Balanced recipes based mainly on plant ingredients
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Pizza and nutritional balance. Please specify your preferred school and date.
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