Intensive Pizza Course · ONE-TO-ONE
Intensive TrainingLearn the essential skills to make contemporary Neapolitan pizza through a focused two-day intensive training, designed for beginners and aspiring pizzaioli — led by a Pizza World Champion.
Training Program
Professional Pizza Training in Two Days
This intensive training is designed for beginners and aspiring pizzaioli who want to quickly build a solid foundation in professional pizza making.
The course is primarily focused on contemporary Neapolitan pizza, covering essential techniques such as dough management, fermentation, and baking in a real working environment.
Alternatively, the course can be structured around Pizza al Taglio or Pinsa Romana, depending on your goals.
Course Details
Course Overview
✔ Duration: 2 days (14 hours total)
✔ Format: One-to-One
✔ Price: €850
✔ Location: Catania - London - Berlin
This training is primarily focused on contemporary Neapolitan pizza, allowing you to build a clear and practical foundation in a short time.
Alternatively, the course can be structured around Pizza al Taglio or Pinsa Romana, depending on your goals.
Courses are scheduled based on availability and can be arranged flexibly throughout the year. Contact us on for current availability and upcoming dates.
Learning Results
What You Will Learn
By the end of the training, you will be able to:
✔ Understand the fundamentals of dough preparation
✔ Work with high hydration dough
✔ Manage fermentation and baking processes
✔ Handle workflow in a professional kitchen environment
✔ Produce up to 8–10 pizzas per hour
✔ Be ready to start working as an assistant pizzaiolo
✔ Build a solid foundation to improve quickly with practice
Training Breakdown
Course Structure
This training combines essential theory with intensive hands-on practice, allowing you to quickly understand and apply the fundamentals of contemporary Neapolitan pizza.
Theory (approx. 20%)
✔ Dough fundamentals and ingredient function
✔ Fermentation and temperature control
✔ Introduction to flour types and hydration
✔ Equipment and workflow fundamentals
Practice (approx. 80%)
✔ Contemporary Neapolitan dough preparation and dough balling
✔ Dough handling and stretching techniques
✔ Fermentation management in real conditions
✔ Oven management and baking consistency
✔ Topping preparation and workflow
How You Will Train
Professional Training Approach
This course is based on practical learning. You will work directly on the dough, developing real hands-on skills step by step in a structured and professional environment.
The focus is on building consistency, understanding the process, and applying techniques that can be immediately used in a working kitchen.
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.