Professional Pizzaiolo Course
Professional Pizza TrainingA one-to-one intensive pizzaiolo course designed to help you develop real professional skills, focused on speed, consistency, and the ability to work in a real professional kitchen from day one — led by a Pizza World Champion.
Professional Training Program
Professional Pizzaiolo Training · one-to-one
This is a focused, high-intensity individual training designed for those who want to become professional pizzaioli or improve their skills in a real working environment.
The course is primarily focused on contemporary Neapolitan pizza — the most in-demand skill in professional kitchens worldwide — and is designed to prepare you to work independently with consistency, speed, and confidence.
This training is also available for Pizza al Taglio and Pinsa Romana, depending on location and availability. For these options, please contact us directly.
Course Details
Course Overview
✔ Duration:4 days
✔ Training: 32 hours (8 hours per day)
✔ Format: One-to-One
✔ Price: €2.250
✔ 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 Outcomes
Skills You Will Develop
By the end of the course, you will be able to confidently:
✔ Prepare and manage high-hydration dough with consistency
✔ Control fermentation and dough temperature effectively
✔ Open and stretch pizza dough by hand with precision
✔ Manage wood-fired, gas, and electric ovens
✔ Work efficiently within a professional kitchen workflow
By the end of the course, you will be able to consistently produce 15–20 high-quality pizzas per hour.
With continued practice, you can work as an Assistant Pizza Chef and progress to a fully indipendent role within a few months.
Training Breakdown
Course Structure
The training is structured to combine essential theory with intensive hands-on-practice, ensuring both understanding and real operational skills.
Theory (approx. 20%)
✔ Dough structure and fermentation processes
✔ Ingredients and their function
✔ Flour types and selection
✔ Equipment and oven types
✔ Hygiene and professional workflow
Practice (approx. 80%)
✔ Dough preparation and mixing
✔ Dough management and preservation
✔ Dough portioning (staglio)
✔ Dough stretching and shaping
✔ Toppings preparation and management
✔ Oven management and baking
✔ Production of focaccia, calzone, and related products
Training Methods
Professional Training Approach
This course is designed to simulate a real working environment, allowing you to develop speed, precision, and consistency under professional conditions.
The focus is not only on learning techniques, but on building the ability to work efficiently during service and handle real kitchen dynamics.
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 Training
Start Your Professional Pizzaiolo Journey
If you’re serious about becoming a professional pizzaiolo or improving your skills, this training gives you the practical foundation to work with confidence in a real kitchen environment.