Advanced courses

Sourdough Masterclass

The three-day technical study aims to train:

  • Who wishes to deepen their knowledge on the preparation, working and management of natural yeast
  • Who wants to offer its customers a dough that reminds ancient flavors.

A high-profile, limited-number training led by the Vice President Massimo Di Porzio and an AVPN instructor, which allows you to acquire theoretical and practical skill in the production of sourdough and in managing the dough with this acid mother.

 

The course is aimed at:

  • Those who already are in the pizzeria or restaurants field;
  • Those who participated to a course of Vera Pizza Napoletana.

 

N° of participants:        Min. 4 / Max 10

Duration:                     3 days 

Location:                       Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli

Provided uniform:       n.1 Shopper - n.2 T-Shirts - n.1 Pants - n.1 Neckerchief – n.1 Apron

Teacher:
Istruttore AVPN

Next dates
Wednesday 25 June 2025

Price:
€ 400,00 + Iva
Price for AVPN members:
€ 300,00 + Iva
Price for AVPN students:
€ 300,00 + Iva
Language assistant:
€ 150,00 + 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 welcomecapodimonte@gmail.com

AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass

1st DAY: CREATION AND MANAGEMENT OF SOURDOUGH

10.00 am Presentation of the course.

10.30 am Preparation of a dough with sourdough provided by  AVPN – Division of the dough into two tables:

- one at R.T.

- one in the fermentation cell (24 ° C - 75% humidity)

Preparation of tools for preparing your own yeast and to refresh the one provided by the AVPN.

11.00 am Preparation of yeast and refreshment.

1.00 pm Theory - What is mother yeast and its variety

1.30 pm Lunch

2.00 pm Preparation of dough with brewer's yeast to leave at R.T.

3.00 pm New refreshment of  Mother Yeast

                 Analysis of the previous yeast and PH measurements

                 Preparation of the yeast

4.00 pm Lesson about the oven and cooking modes of  the dough

 

 

2nd DAY: MANAGEMENT OF NATURAL SOURDOUGH

9.30 am Refreshment of the yeast prepared the day before and refreshment of that provided by the AVPN. 

10.30 am Preparation of a dough with sourdough supplied by the AVPN

11.00 am Start of production of pizzas with dough from fermentation cell and comparison with that with B.Y.

12.00 am Theory: Lactic acid bacteria, fermentation and maturation.

1.30 pm Lunch (Tasting of pizzas produced by the Maestro)

3.00 pm New refreshment for Mother Yeast - Analysis of the previous one and PH measurements - Preparation of the yeast

4.00 pm Theory: Function of water and salt in the dough

4.30 pm Preparation of pizzas with semi-mature dough

 

 

 

3rd DAY: PRACTICAL COOKING 


Practical exercise of preparation and cooking of pizzas prepared with mother yeast



AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass

BOOKING
"Sourdough Masterclass"

+

Invoicing information

Choose course
 
€ 150,00 (+ Iva)

Fields with * are mandatory

AVPN Approved Suppliers


Ponticorvo
MAM Forni
Santo Babà
Spigadoro
Sokan
Solania
Salumificio MEC Palmieri
Farinera Coromina
Molino Spadoni
Olitalia
VTKFUL
Vitella
Castello di Solfagnano
Zanolli
Molino Iaquone
Molini Fagioli
Napoli Caffè
International Pizza Expo
Fritturista - Oleificio Zucchi
Sunmix
La Valle
Denti Flours
GLDM Food Concept
Gargiulo
Molino Piantoni
Tecnomac
Italforni
Latteria Sorrentina
Flo.it - Woody Briketts
Forno Santo
Minas Forno
KBirr
Del Prete Legnami
Goeldlin Collection
Matese Funghi
Ooni
Marra Forni
Molino Naldoni
Guestplan
Sorì Italia
Dallagiovanna
Revolve
Ciao Pomodoro
Authentico
Cediform
Domino
SudForni
Resto Italia
Effedue
La Fiammante
Gianni Acunto Ovens
Polselli
Izzo Forni
Diamond
Effeuno
Molino Quaglia
Nutras
Inpact
Marana Forni
Gi.Metal
Agugiaro - 5 Stagioni
Mecnosud
MP Forni
Rega - Strianese
MIRA SUD
Rovagnati
Rossogargano
Acetaia Bellei
Cosma
Macte Ovens
Robo - D'Amico
Valoriani
Cirio
Grassi
Manna Forni
Jungle Juice
Euroiovine
ITS
Caputo
Perteghella
Frießinger Mühle
San Benedetto
Pasini
Ferrara Forni
Hot Dry Delivery
Forni Ceky
 
© Copyright 2025 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via Capodimonte 19a, 80131 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms