Neapolitan Pizza Course to Open or Scale a Pizzeria
Build Your Pizza BusinessA one-to-one Neapolitan pizza course that gives you the technical skills and operational foundation to open, structure, and scale a consistent and profitable pizzeria — 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
A Neapolitan Pizza Course Designed for Business Application
This is not a standard Neapolitan pizza course focused only on technique.
It is a one-to-one business-focused training program where you will develop a contemporary Neapolitan pizza approach, with the ability to adapt methods based on your concept, equipment, and production goals, combined with the operational and strategic understanding required to build a structured and consistent pizzeria operation.
The focus is not only on how to make Neapolitan pizza, but on how to apply it in a working
business context and make the right decisions before committing time and capital.
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 in a professional pizza production environment.
By the end of this Neapolitan pizza course, you will be able to:
✔ Produce approximately 15–20 pizzas per hour independently, with consistency and control
✔ Manage dough preparation, fermentation, and baking across different production phases
✔ Work efficiently under real service conditions
✔ Maintain consistent quality and high digestibility over time
✔ Handle the workflow of a professional pizza kitchen with confidence
This level of practical training is designed to accelerate your ability to operate independently, reducing the trial-and-error phase that typically slows down new pizzeria projects.
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 make better decisions when opening or improving a pizzeria.
You will gain clarity on:
✔ Equipment selection: Choosing the right oven and tools based on your budget, concept, and local market
✔ Setup and workflow structure: Building an efficient and scalable operation
✔ Ingredient and supplier direction: Understanding what to choose, how to evaluate suppliers, and where to source
✔ Concept alignment: Matching your product to your market and positioning
✔ Business foundation: Structuring your idea to develop a clear, realistic, and executable pizzeria project
The course provides a tailored framework to support the development of your business plan,
based on your country, budget, and objectives.
For many entrepreneurs, avoiding even a few wrong decisions can save significantly more than the cost of this course — in time, capital, and operational setbacks.
This gives you clarity from the start, reducing uncertainty during the most critical phase of your investment.
Course Inclusions
What’s Included in This Neapolitan Pizza Course
In addition to the practical training, this course gives you direct business guidance to help you make better decisions when opening or improving a pizzeria.
You will gain clarity on:
✔ One-to-one training tailored to your project: Fully adapted to your goals, concept, and level of experience
✔ Intensive hands-on practice in a professional environment: Focused on real production, workflow, and operational efficiency
✔ Complete Neapolitan pizza training: Dough preparation, fermentation management, baking, and service
✔ Contemporary dough methods: Focused on achieving product quality, consistency, high digestibility, and operational control in a professional environment
✔ Tailored business guidance: Including guidance on concept, budget, market positioning, and location strategy
✔ Equipment, setup, and supplier advice: Helping you make the right decisions from the start and avoid unnecessary costs
✔ Recipes and technical materials: Structured documentation to support your work and consistency after the course
✔ Use of professional equipment:Training in real working conditions
✔ Uniform (t-shirt, apron, bandana)
✔ Certification upon completion
✔ Up to 12 months of post-course support
Training Approach
Modern Neapolitan Pizza Approach
This Neapolitan pizza course is built on a modern approach designed for a structured and
consistent pizzeria operation.
The focus is not only on the final product, but on building a system that allows you to maintain:
✔ Consistent product quality
✔ Operational efficiency
✔ High digestibility over time
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 specific product variations such as:
✔ Organic and whole wheat flours
✔ Multicereal dough
✔ Alternative flour blends (including low carbohydrate and high protein options)
Course Details
Course Structure & Investment
✔ Duration: 5 Days
✔ Training: approx. 6 hours per day
✔ Format: One-to-one
✔ Locations: Rome · Catania · Berlin · London
✔ 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
- 50% 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.