ADVANCED PIZZA MASTERCLASS · ONE-TO-ONE
Advanced TrainingRefine your technique, improve consistency, and solve real production challenges with focused one-to-one advanced pizza training.
Advanced Training Program
Professional Technical Refinement Training
This advanced training is designed for pizza professionals who want to refine their technique, improve product consistency, and solve real production challenges in their workflow..
The training is led by a Pizza World Champion, ensuring a high level of technical expertise and real professional standards.
The course focuses primarily on contemporary Neapolitan pizza, with options available for Pizza al Taglio and Pinsa Romana depending on your goals and training location.
Course Details
Course Overview
✔ Duration: 3 days (21 hours total)
✔ Format: One-to-One
✔ Price: €1.750
✔ Focus: Technical refinement & problem solving
✔ Location: Catania - London - Berlin
This training is focused on one selected pizza style (Contemporary Neapolitan, Pizza al Taglio, or Pinsa Romana) to ensure maximum depth, precision, and real results.
Courses are scheduled based on availability and can be arranged flexibly throughout the year. Contact us on for current availability and upcoming dates.
Learning Outcomes
What You Will Improve
By the end of the training, you will be able to:
✔ Improve dough consistency and full process control
✔ Master high-hydration techniques
✔ Optimize fermentation and workflow efficiency
✔ Solve specific production issues
✔ Achieve stable, repeatable professional results
Training Breakdown
Course Structure
This masterclass combines targeted theory with intensive hands-on training, focused on real technical refinement and performance improvement.
Theory (approx. 20%)
✔ Advanced fermentation and maturation
✔ Flour strength and selection
✔ Dough structure and hydration control
✔ Process optimization
Practice (approx. 80%)
✔ High hydration dough techniques
✔ Temperature and fermentation control
✔ Dough correction and troubleshooting
✔ Workflow optimization
✔ Over management and baking consistency
How You Will Train
Professional Training Approach
This masterclass is built around real problem-solving.
You will work directly on your product, identifying weaknesses and improving each stage of production to achieve consistent, high-level results.
Additional Value Included
Professional Pizza Certification
Receive a professional certification issued upon completion of your training, backed by the expertise of a World Pizza Champion and recognized within the industry. This certification adds immediate credibility to your business and helps build trust with your customers from day one.
Ongoing Industry Insights & Updates
Stay up to date with practical insights on ingredients, equipment, and evolving pizza trends — so your business continues to grow and stay competitive over time.
HQHD — High Quality & Healthy Digestion
A structured approach to ingredient selection, dough management, and process control designed to ensure product consistency, high digestibility, and long-term performance in a professional environment.
Depending on your concept and positioning, this may also include guidance on product variations and different flour blends when relevant.
Booking Terms
Start with the right foundation before making a serious investment.
- A 30% deposit is required to secure your booking
- The remaining balance is due at the beginning of the course
- Dates are subject to availability
Travel and accommodation are not included. However, we can recommend suitable options near your training location.
Training Locations
Courses are available in:
- Catania
- London
- Berlin
Other formats (Pizza al Taglio and Pinsa Romana) are available in selected locations, depending on availability.
Student Results
What Our Students Say
Real feedback from professionals who completed our training and applied it in real working environments.
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.
Faqs
Frequently Asked Questions
Get clear answers before booking your training and understand exactly what to expect
from the course.
Is this course suitable for beginners?
Yes. The training is designed for both beginners and professionals. Even with no prior experience, you will learn real practical skills in a short time.
What level will I reach after the course?
By the end of the training, you will be able to work as an Assistant Pizza Chef and produce 15–20 pizzas per hour with consistency.
How do I book the course?
Simply contact us via WhatsApp or the contact form with your preferred dates. We will confirm availability and guide you through the booking process.
Start Your Pizza Business the Right Way
Refine Your Professional Pizzaiolo Skills
Make the right decisions from the start with clear, expert guidance tailored to your project.