Pizza al Taglio Course to Open or Scale a Modern Pizzeria
Build Your Pizza BusinessA one-to-one pizza al taglio course designed to give you the technical and operational system to build a structured, scalable, and efficient pizzeria concept — led by a Pizza World Champion.
Francesco Santocono brings international experience in training and consulting, helping pizzerias build efficient and profitable operations across different markets.
Business-Focused Training
Pizza al Taglio Training for Structured Pizzeria Operations
This is a one-to-one business focused training program where you will develop a structured pizza al taglio system, with the ability to adapt production based on your concept, equipment, and volume requirements, combined with the operational understanding needed to build an efficient and scalable pizzeria operation.
The focus is on building a system that allows you to manage production, workflow, and service in a professional environment, making the right decisions before committing time and capital.
This production model is highly adaptable and can be applied across different formats — from compact takeaway concepts to structured dine-in operations, as well as catering and event-based services.
Its structured workflow and production efficiency allow for optimized operations and a more streamlined setup, making it a flexible solution for a wide range of pizzeria concepts.
Practical Outcomes
What You Will Be Able to Do After the Course
After the 5-day intensive one-to-one training, you will be able to operate independently within a structured pizza al taglio production system.
By the end of this course, you will be able to:
✔ Manage a high-hydration dough system with consistency and control
✔ Organize and execute a structured pan-based production workflow
✔ Handle preparation, fermentation, baking, and service efficiently
✔ Maintain a product that is light, highly digestible, with a well-developed internal structure, crispy outside and soft inside
✔ Manage production planning and service flow efficiently across different service formats
This level of practical training is designed to accelerate your ability to operate independently, reducing inefficiencies and trial-and-error during the startup phase.
Business Insight
Business Guidance You Will Receive During the Course
In addition to the practical training, this course gives you direct business guidance to help you structure a sustainable and efficient pizza al taglio operation.
You will gain clarity on:
✔ Equipment selection: Choosing ovens and tools suitable for pan-based production and service speed
✔ Workflow and production structure: Building a system optimized for consistency and volume
✔ Ingredient and supplier direction: Understanding how to select and manage ingredients for stability and quality
✔ Concept alignment: Positioning your offer within a modern pizzeria concept
✔ Business foundation: Structuring a realistic and executable pizza al taglio business model
The course provides a tailored framework based on your budget, market, and objectives.
A well-structured system from the beginning reduces operational complexity and avoids costly mistakes during setup and early operation.
Course Inclusions
What’s Included in This Pizza al Taglio Course
✔ One-to-one training tailored to your project
✔ Intensive hands-on practice in a professional environment
✔ Complete pizza al taglio training: Dough preparation, fermentation, pan management, baking, and service
✔ High-hydration dough methods: Focused on consistency, structure, and digestibility in a professional environment
✔ Tailored business guidance: Concept, positioning, and operational setup
✔ Equipment, setup, and supplier direction
✔ Recipes and technical documentation
✔ Use of professional equipment
✔ Uniform (t-shirt, apron, bandana)
✔ Certification upon completion
✔ Up to 12 months of post-course support
Training Approach
Modern Pizza al Taglio Production System
This course is built on a structured production approach designed for efficiency, consistency, and scalability.
The focus is not only on the final product, but on building a system that allows you to manage and maintain:
✔ High-hydration dough with stability and a consistent internal structure
✔ Long fermentation processes for consistency and digestibility
✔ Efficient pan-based production
✔ Service flow and product display
High Quality & Healthy Digestion (HQHD)
A structured approach to ingredient selection, dough management, and process control, designed to ensure product consistency and long-term performance in a professional environment.
Depending on your concept and positioning, the course can also include guidance on:
✔ Classic and gourmet toppings
✔ Product variation and menu structure
✔ Adaptation to different market positioning
✔ Dough variations using different flour types where relevant
Course Details
Course Structure & Investment
✔ Duration: 5 Days
✔ Training: approx. 6 hours per day
✔ Format: One-to-one
✔ Locations: Rome · Berlin
✔ Schedule: Flexible (based on availability)
✔ Post-Course Support: Up to 12 Months Operational Guidance
Courses are delivered based on availability and can also be arranged in selected international locations, depending on the project.
Courses can be taught using wood-fired, electric, or gas ovens depending on location.
€4,950
- 25% deposit required to secure your booking
- Dates subject to availability
- Travel and accommodation not included
- All taxes included
Ongoing Support
Post-Course Support — Up to 12 Months
After completing the course, you will receive practical support during your setup and opening phase.
Support may include:
✔ Guidance on equipment and setup decisions
✔ Input on ingredients and supplier choices
✔ Answers to operational questions
✔ Feedback on real situations
Support is provided via WhatsApp or online communication and is intended for short, practical exchanges when needed.
For more structured or in-depth support, dedicated consulting solutions are available.
Additional Support
Additional On-Site Support
For clients who want a more complete setup, it is possible to arrange on-site support directly at your location.
This can include support during the final setup or pre-opening phase, helping you apply the system in real working conditions.
On-site support is tailored to your project and can be used to refine workflow, optimize production, and ensure consistency before opening.
This service is available as an additional option, with travel and accommodation covered by the client.
Clients Success Stories
Trusted by Clients Across the Globe
Our one-on-one professional pizza courses have helped dozens of future pizzeria owners
open and grow successful businesses across Europe and beyond. From first-time entrepreneurs to experienced chefs refining their concept, clients consistently report increased confidence, improved operations, and better product quality after completing their training.
Whether you’re planning to launch a small takeout or a full-scale restaurant, our training gives you the tools and mindset to succeed in today’s competitive pizza industry.
Alexander Kersten
Pizzeria Owner - Germany
In less than 5 months, I opened my Neapolitan pizzeria from scratch. Francesco’s guidance
helped me avoid costly mistakes, save over €20,000, and start with the right foundations.
Abi Goldbad
Pizzeria Owner - United Kingdom
Working with Francesco before launching our concept was one of the best decisions we
made. From kitchen layout to sourcing and dough training, his support gave us clarity,
confidence, and real results.
Ramin Khalatbari
Business Owner - Zimbabwe
Francesco helped us open our first pizza shop in Harare, and the results were immediate.
The quality was instantly appreciated, and we opened a second shop within a year.
Faqs
Frequently Asked Questions
Whether you’re planning to open your first pizzeria, already running one, or looking to improve your operations, our hands-on courses—held across our locations in Europe—provide the structure, systems, and practical skills needed to build a consistent and profitable pizza business. Book a free consultation to discuss your project and get expert guidance tailored to your next step.
Is this course suitable if I want to open a pizzeria?
Yes. This course is designed for individuals who want to open or develop a pizzeria with a structured and realistic approach. It combines intensive hands-on training with practical guidance, helping you understand how to apply what you learn in a real business context before making key decisions.
Is this course only focused on pizza making, or does it include business guidance?
This is not a standard pizza course focused only on technique. Alongside the practical training, you will gain insight into the decisions behind building a consistent and efficient pizzeria operation, including workflow, equipment, and overall structure.
Will I be able to apply what I learn to my own project?
Yes. The course is designed to give you both the technical skills and the understanding needed to apply them independently. By the end of the training, you will be able to work with consistency in a real production environment and build a system you can replicate in your own pizzeria, with clarity before investing time and capital.
Get Started
Discuss Your Pizza Business
Speak directly to evaluate your project, goals, and the most suitable approach for your pizzeria.