Advanced courses

Masterclass Basic Training Teaching Plan

The purpose of this Training is to give the essential notions to start a qualified working activity and learning the Neapolitan technique.

N. of participants:
Min. 4 / Max 7

Price:
€ 1.500,00 + Iva
Price for AVPN members:
€ 1.500,00 + Iva
Price for AVPN students:
€ 1.500,00 + Iva
Language assistant:
€ 300,00 + Iva

The cost does not include expenses for food and accommodation.
For information on accommodation inside AVPN Campus or in affiliated hotels and B&Bs, write to formazione@pizzanapoletana.org

AVPN - Masterclass Basic Training Teaching Plan
AVPN - Masterclass Basic Training Teaching Plan
AVPN - Masterclass Basic Training Teaching Plan
  1. Theory (6 hours):
    • Historical background and introduction of Neapolitan pizza;
    • Different methods of leavening, maturation, and fermentation of pizza dough;
    • A study about main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomato, mozzarella and extra virgin olive oil;
    • Baking and building techniques of wood and gas oven.

  2. Laboratory-School (28 hours): All the practical lessons will be held by an expert AVPN’s pizza maker, in the laboratory equipped with wood ovens and gas ovens and other modern equipment.
    Training program is organized as follows:
    • Preparation of pizza dough with hands and kneader;
    • Mold preparation;
    • Pizza dough’s handling and its condiment;
    • Oven functions: ignition, use of baker’s shoved and baking techniques;
    • Learning how to bake according to preferable temperature;
    • Baking’s difference with various temperature and result’s analysis;
    • Cleaning tools.


At the moment there are no available dates!
Contact us to know the next dates!

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Molino Iaquone
Cosma
Ciao Pomodoro
Olitalia
Molino Piantoni
 Del Prete Legnami
Dalla Giovanna
Manna Forni
Molino Quaglia
Solania
Caputo
Perteghella
Marra Forni
Latteria Sorrentina
Ponticorvo
Gimetal
Cediform
Marana Forni
Acunto Ovens
Esmach
La Valle
Spigadoro
Molini Bongiovanni
Authentico
Meking
Denti Flours
Valoriani
Inpact
Il Faggetto SITTA
Gerardo Di Nola
Cirio
MIRA SUD
Agugiaro - 5 Stagioni
La Fiammante
Ferrara Forni
Polselli
Gargiulo
TERRAVIVA
Grassi
Mecnosud
Pizzastyle
Euroiovine
Di Vicino Forni
Pasini
 
 
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Registered Office: Associazione Verace Pizza Napoletana, Via dei mille 16, 80121 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
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