Professional Pizza Classes — Small-Group Training for Real Pizzeria Work
Group Professional Pizza ClassesTrain in small groups with World Pizza Champion Francesco Santocono in Rome, Catania, or Berlin. Learn Neapolitan or Roman pizza al taglio through real hands-on practice, production workflow, and professional techniques.
Professional Pizza Training in a Group Format
A Professional Pizza Course to Build Real Skills and Confidence
Whether you’re aiming to start a career as a pizzaiolo or develop real professional skills, our pizza classes offer a structured and practical training path.
Led by World Champion Francesco Santocono, these courses focus on real techniques, structured training, and job-ready skills, delivered in a small-group environment that allows for direct guidance and hands-on experience.
You’ll learn how to prepare, handle, and bake authentic Neapolitan or Roman pizza al taglio using real equipment, production workflow, and professional standards.
This structured approach ensures you leave with practical skills you can immediately apply in a professional pizzeria environment.
Choose Your training path
Professional Pizza Training in Two Authentic Italian Styles
Neapolitan Pizza Class
This course focuses on Neapolitan Contemporary, Neapolitan Classic, and Italian round pizza. You’ll train in a small group, working with professional equipment, daily hands-on practice, and direct guidance.
This is an ideal option for those seeking a strong foundation in traditional pizza production, especially for those aiming to work in a professional pizzeria environment.
Group Size: 3-5 participants
Available In: Catania · Berlin · London
Pizza al Taglio Class
Learn the techniques behind Roman pizza al taglio, including high-hydration doughs, fermentation control, and production workflow.
You’ll develop practical, production-ready skills in a small-group setting, ideal for those aiming to work in a modern, high-efficiency pizza al taglio production environment.
Group Size: 3-5 participants
Available In: Rome · Berlin
Faqs
Frequently Asked Questions
Do I need experience to join the course?
No prior experience is required. The training is designed to guide you step-by-step while developing real practical skills.
How many people are in each class?
We keep groups small, typically 3 to 5 participants, to ensure hands-on training and direct guidance.
Which pizza styles will I learn?
You will train in either Neapolitan pizza or Roman pizza al taglio, depending on the course you choose, using professional techniques and real equipment.
What Our Students Say
Real Stories from Our Pizza Class Graduates
From aspiring pizzaioli to passionate food lovers, students join our classes from around the world — and leave with real skills and confidence. These are their stories, their words, and their results.
Stefan Salerno
France
Although I had years of experience as a pizzaiolo, I didn’t fully understand the science behind flour, fermentation, and dough control.
This training gave me a clear structure and helped me achieve much more consistent results in my product.
Michael Hepper
United Kingdom
Francesco is a highly skilled pizzaiolo and an excellent trainer.
His clear teaching, practical approach, and attention to detail gave me the confidence to improve my workflow and build a stronger pizza business.
Hamid Labenska
Qatar
Before this training, I thought I knew everything about pizza — I was wrong. I learned how to achieve consistent quality and significantly improve both the product and overall standards.
Ready to Get Hands-On?
Choose the Right Pizza Training for Your Goals
Whether you’re starting from scratch or looking to develop real professional skills, our small-group pizza training provides the structure, practice, and guidance to move forward.
Small groups. Focused training. Real results.