Description

1️⃣ ONE-DAY COURSE – Intensive Experience

Duration: 1 day (6–7 hours)
Participants: up to 15

Program:

-Introduction to Italian pizza culture and regional styles
-Understanding flour, yeast, hydration and fermentation
-Kneading techniques (manual and mechanical)
-Dough resting, shaping, and stretching methods
-Baking techniques: electric, gas, wood-fired and portable ovens
-Tasting session and group discussion
-Certificate of participation

Goal: Learn the essentials of Italian pizza — from dough to bake — and understand fermentation timing, textures and balance.

Price: €50 – €70

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2️⃣ ONE-MONTH COURSE – Foundational Level

Format: 1 lesson per week (4 lessons total)
Lesson duration: 3 hours each → 12 hours total

Structure:
-Week 1 – History and dough fundamentals (direct & indirect methods)
-Week 2 – Stretching techniques & pizza styles (napoletana, romana, pala)
-Week 3 – Sauces, toppings and balance of flavors
-Week 4 – Final bake-off: your signature pizza

Goal: Build a solid base in traditional pizza making, fermentation, and topping harmony.

Price: €180 – €220

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3️⃣ TWO-MONTH COURSE – Advanced Techniques

Format: 1 lesson per week (8 lessons total)
Lesson duration: 3 hours each → 24 hours total

Structure:
-Month 1 – Dough science: poolish, biga, lievito madre
-Month 1 – Advanced fermentation management (cold proofing, hydration levels)
-Month 2 – Alternative flours (whole grain, gluten-free, ancient grains)
-Month 2 – Creative toppings, baking control & oven calibration
-Month 2 – Professional pizza service & presentation
-Month 2 – Final exam and tasting event

Goal: Master advanced fermentation and develop your own pizza identity.

Price: €300 – €380

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4️⃣ THREE-MONTH COURSE – Professional Master Program

Format options:
-Option A – 1 full-day masterclass per month (6 hours each) → 18 hours total
-Option B – 2 shorter sessions per month (3 hours each) → 18 hours total

Structure:

-Month 1 – Dough theory, fermentation, and Italian styles
-Month 2 – Baking science, wood-fired mastery, and menu development
-Month 3 – Signature pizza creation, plating, storytelling and event presentation

Goal: A professional journey into the craft of pizza making — from dough fermentation to creative entrepreneurship.

Price: €400 – €480

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Recommended timing for monthly formats

If you offer 1 session per month → make it a 6-hour full day

-2h theory and demonstration
-3h hands-on practice and dough management
-1h baking, tasting, and group discussion

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️ Optional Add-ons

+€10–15 → include aperitivo or wine pairing
+€20–30 → include apron and printed recipe book
+€40–60 → “Pro Experience” dinner event with guests
+€80–100 → private 1-on-1 mentorship or advanced pizza lab