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BECOME A PROFESSIONAL PIZZA CHEF

PROGRAM COURSE
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Ingredients dough selection: flour types, salt, water and oils
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Authentic and tailored dough recipes and formulas
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Fermentation process: yeast, salt, water and flour chemical reactions
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Amend mistakes during the dough process
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Dough balls techniques
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Stretching dough techniques
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Pizza toppings selection, preparation and management
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Oven management
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Wooden, electric and gas oven baking techniques
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Certificate of attendance
TOP LEVEL PIZZA SCHOOL
BY Marco Fuso
