Theory: History of Pizza Napolitano and intro to VPN association rules.
Practical: Starting a wood fired oven, getting to and maintaining a constant temperature, dough mixing by hand, dough mixing using a fork mixer, and learning to prepare fresh mozzarella, fresh ricotta and burrata.
Theory: History of Pizza Napolitano and ingredients including but not limited to “00” flour, buffalo mozzarella, fresh basil, and San Marzano tomatoes. In depth aspects of pizza equipment and specific tools.
Practical: Leavening dough, cutting, shaping and forming dough balls, stretching dough, organizing a prep station, topping and baking pizzas in a wood fire oven. Making classic Neapolitan Pizzas including but not limited to Margherita and Marinara Pizzas, manage more than one pizza at the same time, prepare and bake Pizza Fritta, Calzone and Pizza Montanara Fritto.
Theory: Dough maturation, water properties and salt.
Practical: Preparation of the dough and the preparation of the two classical Neapolitan pizzas: Margherita and Marinara. A verbal interview will conclude the final exam.
We have special corporate rates for a number of area hotels. If you are in need of a hotel please inquire by emailing our Culinary Director at info@pizzaculinaryacademy.com.
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