The Italian Chef Academy’s Professional Artisan Pizza Course is a five-day training program designed to intensively impart the technical, scientific, and manual skills required for the art of pizza making. The program combines the biochemical and rheological study of raw materials with the manipulation and cooking of the three main areas of modern pizza: highly hydrated pan pizza, traditional/contemporary round pizza, and innovative gourmet pizza. Participants will actively work in our fully equipped laboratory, developing a practical and professional approach under the guidance of expert instructors and simulating the real-life workflows of a high-end restaurant setting.
Duration: 5 days, 5 hours per day (25 hours total)
Certification: Certificate of participation issued
Level: Basic / Professional
Modality: Theory and practical laboratory
Location: Via Decio Filipponi 15, Rome
Schedule: September 1st to 7th (excluding Saturdays and Sundays) | Hours: 9:30 AM – 2:30 PM
In-depth study of the wheat caryopsis and classification of flours by sifting rate. The biochemistry of bread making: interaction between gliadin and glutenin for the gluten network, hydration and amylase enzymes. In the second part, physical and structural analysis of highly hydrated pan pizza (over 75-80%) and application of the autolysis technique. Practical laboratory: temperature calculation, mass management, execution of the reinforcement folds and start of maturation at a controlled temperature ($+4^\circ ext{C}$).
Management of the final maturation stage and extraction of the dough from the cold. Professional handling and rolling techniques on re-milled semolina, fully preserving the development of internal fermentation gases without deflating the air chamber. Study of the static electric oven (optimal adjustment of the top and bottom), pre-cooking techniques for the base, and rules for balancing seasonings and toppings during baking.
Evolution of the round pizza (classic, Neapolitan, and contemporary). Microbiological and chemical analysis of indirect fermentation systems: study of Biga (dry pre-dough) and Poolish (liquid pre-dough), analyzing their impact on flavor, digestibility, and crust development. Laboratory practice: preparation of pre-doughs, refreshing, and manual cutting technique for perfect dough shaping.
Analysis of the maturation and elasticity of round pizza dough. Intensive training and workshop on traditional hand-rolling using the “slap” technique to properly displace gases toward the edges. Advanced peeling and peel loading techniques. Hands-on baking in professional ovens at very high temperatures (400-450°C) with rapid baking time monitoring (60-90 seconds).
The philosophy of gourmet pizza as a haute cuisine dish and culinary design. Management, refreshment, and preservation of natural sourdough starter and the targeted use of ancient grain and multigrain flours for crispy bases, whether pan-fried or steamed. A cooking workshop on toppings will explore and prepare advanced toppings (low-temperature cooking, contrasting textures, gels, and reductions added strictly after baking). Certificates of participation will be awarded at the end of the course.
The course is specifically aimed at advanced enthusiasts, pizza assistants, chefs, catering professionals and future entrepreneurs who intend to acquire in just 5 days the technical, product and operational skills necessary to manage modern bread-making processes and successfully position themselves in the panorama of high-level pizzerias..
For more information on registration methods, timing and discounted accommodation, you can contact the Italian Chef Academy secretariat via the official channels or by visiting the web platform.