This is a 30 hours hands-on and immersive course, available for Italian Style pizza.
Students will learn dough preparations including direct and indirect methods (biga and poolish) and the rolling, stretching, topping and baking of dough.
Students will also gain more familiarity with the use of equipment (mixers, workbenches, peels and ovens). Upon completion of the course, students will be fully prepared to work in a professional setting.

All of our courses have limited spots in order to guarantee adequate training for each student.

Monday to Friday, 8am – 2pm

The course will allow you to work immediately.

The course program is divided as follows:
– 26 laboratory hours
– 4 hours of theory

All student of the Basic Pizza Maker Course will be provided of:

• Accademia Pizzaioli Pizza Chef’s Manual a comprehensive guide to all the arguments treated in class.
• Accademia Pizzaioli customized Block Notes and Pen
• 2 Accademia Pizzaioli customized T-Shirts
• 1 Accademia Pizzaioli customized Hat
• 1 Accademia Pizzaioli customized Pizza Maker’s apron
• 1 Accademia Pizzaioli customized Portfolio Bag

It is necessary to know all the ingredients that are used in the preparation of the dough as well as the equipment:
– ingredients (flour, water, yeast, salt, oil, etc.)
– equipment (mixers, ovens, dough boxes, etc.)
– dough preparation (direct and indirect methods, management in varying conditions)

It is carried out in the equipped laboratories, equipped with all the tools and ingredients necessary for the preparation of the pizza and will concern:
– dough preparation
– dough rolling techniques
– dough stretching
– choosing toppings (factors to consider, quantities)
– pizza peel transference
– baking

Accademia Pizzaioli USA, at GioiaEat
1817 N Young Cir
Hollywood, FL 33020

The certificate that we issue at the end of the course is internationally valid, therefore it enjoys the widest type of recognition possible.