Authentic Italian Artisan Pizza Making for Commercial Cooks

Authentic Italian Artisan Pizza Making for Commercial Cooks

This course is specially for the Commercial Cooks working in Pizza Outlets, to enable them to get a greater understanding of the contemporary processes of Doughs and learn new concepts in the presentation of the Traditional Artisan Pizza.

The Authentic Artisan Italian Pizza program covers three kinds of Pizzas: Classic Round Pizza, Pizza by the Meter, Pan-tray Pizza, using contemporary processes of Long and Cold Rising (Proving) of Doughs, researched, developed and formulated by Master Pizza Maker Angelo Iezzi, President of API.

Itinerary

Theory:
Understanding the Physical and Chemical Characteristics of the Ingredients
Balancing the Recipe - Direct & Indirect Doughs
Understanding Maturation of the Dough
Rising (Proving) of the Dough

Practical:
Development and Management of the Dough
Handling and Preparation of - Classic Round Pizza
Pizza by the Meter Pan-tray Pizza
Preparation of Toppings
Perfecting the Art of Cooking Pizza and Practice