Become a professional pizza chef for a day. A course for those who love pizza and want to share it with family and friends without pursuing professional training.
Make classic round and tray-baked pizzas using professional techniques from mixing to baking. Master Instructors guide you through ingredient selection, stretching and using professional and domestic ovens.
Includes a T-shirt, cap, apron, handbook, recipe booklet, 2 kg of A&F Panfocaccia flour, 2 kg of A&F Duttile and a certificate of attendance.
What you will learn
Recognising suitable flours, basic dough-making techniques for home use, baking methods and correcting common mistakes.
Duration
5 hours in 1 day, 09:00–14:00: 1 hour of theory and 4 hours of practice.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Soft and durum wheat, characteristics and quality
- Wheat grain structure
- Flour composition: proteins, W, P/L, starch and enzymes
- Dough ingredients and the correct order of addition
- Calculating dough quantity for a baking tray
- Professional and domestic ovens
Practice
- Hand-mixing dough for tray-baked pizza
- Classic pizza dough made with a mixer
- Stretching pizza dough in the tray
- Dividing and shaping classic round pizza dough
- Stretching and baking round pizza
- Par-baking and final baking of tray-baked pizza
- Tasting the finished creations
Available dates
| Dates | School | Language | Information |
|---|---|---|---|
| 07/11/2026 | Faenza | Italian | REQUEST INFORMATION |
| 21/11/2026 | HUB – Parma | Italian | REQUEST INFORMATION |
| 28/11/2026 | Padua (Curtarolo) | Italian | REQUEST INFORMATION |
Would you like to know more?
Send us your enquiry about the course Pizza Lovers — Pizza for enthusiasts. Please specify your preferred school and date.
Submitting an enquiry does not confirm a booking.