Training Vera Pizza

Training Vera Pizza

The Training Vera Pizza is for everyone who wants to learn the real act about the true Neapolitan Pizza and it is especial y for everyone who has never been a pizza maker rather than for someone that has already got a minimum Knowledge about this experience, as well as for business man who are interested in investing in a Neapolitan Pizzeria.

It is mainly a practical training, but our students have to learn all the main theoretical aspects about the realization of a Neapoitan pizza and the knowledge of the ingredients as well. The training is in Italian language, but you can ask for a language assistant that simultaneously translate for you application for the training.











Duration Training:
9 DAYS
60 HOURS, divided in: 46 hours of Laboratory-School and 14 hours of Theory.
N. of partecipants:
min 4/max 10;

€ 1.800,00
(Taxes included)

Advanced training

The course is developed with the aim of perfecting and deepening the True Neapolitan pizza. It is aimed at those who have already attended the basic course or who already have proven basic knowledge and want to deepen other technical aspects.

The course will be divided into different phases that will range from the simultaneous preparation and cooking of more complex pizzas, to the development of gluten-free pizza, to the world of yeast and leavening procedures with sourdoughs and finally to a unique Neapolitan frying method course.

In detail:
Gluten Free Pizza Course
Baker Course
Sourdough Masterclass
“Neapolitan Friggitoria”
+ an advanced online course chosen by the participant


Duration:
7 DAYS
60 HOURS of Laboratory-School
N. of participants:
min 2/max 10

€ 1250,00
(Taxes included)

Extra training

The Extra Training is either for everyone who has just attended the training Vera Pizza or who wants to improve the Neapolitan technique.

This intensive training of 5 days deals with the improvement of Margherita and Marinara pizza’ s technique of baking (more pizza in the wood oven), the preparation of vegetables, and last but not least the making and control of more complex pizzas with special attention to the calzoni.

















Duration:
5 DAYS
30 HOURS of Laboratory-School
N. of participants:
min 2/max 10;

€ 500,00
(Taxes included)

From Monday 07 April 2025
to Wednesday 16 April 2025
SOLDOUT
From Monday 05 May 2025
to Wednesday 14 May 2025
From Monday 19 May 2025
to Wednesday 28 May 2025
From Monday 09 June 2025
to Wednesday 18 June 2025
From Monday 07 July 2025
to Wednesday 16 July 2025
From Monday 28 July 2025
to Wednesday 06 August 2025
From Monday 29 September 2025
to Wednesday 08 October 2025
From Monday 20 October 2025
to Wednesday 29 October 2025
From Monday 10 November 2025
to Wednesday 19 November 2025
AVPN
AVPN
AVPN

TEACHING PLAN

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

The Training lasts 60 hours and is organized as follows:

a) Theory (14 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.
b) Laboratory-School (46 hours)

All the practical lessons will be held by an expert AVPN's pizza maker, in the new laboratory of Capodimonte equipped with 3 wood ovens, 2 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;
  • Baking's difference with various temperature and result's analysis;
  • Oven functions: ignition, use of baker's shoved and baking techniques;
  • Learning how to bake according to preferable temperature;
  • Cleaning tools.
c) Certificate of attendance and final exam

At the end of the course will be given a certificate of attendance which attest the participation of the intensive training lasted 60hours about real Neapolitan pizza. The certificate is private and include the score obtained in the final exam taken by applicants. Final exam consists of a practical-theoretical test about the preparation of the two Neapolitan pizza: margherita and marinara.

AVPN Work uniform:

4 t-shirts, 2 pants, 2 neckerchieves, 2 aprons, 2 hats, 1 back-pack, 1 handbook.

AVPN Approved Suppliers


Cediform
Grassi
Molini Bongiovanni
Frießinger Mühle
Pasini
MP Forni
Molino Naldoni
San Benedetto
Sorì Italia
Molino Spadoni
Minas Forno
Resto Italia
Euroiovine
Nutras
Ferrara Forni
Rega - Strianese
Gianni Acunto Ovens
Acetaia Bellei
Molino Iaquone
Ponticorvo
Olitalia
Agugiaro - 5 Stagioni
Napoli Caffè
Perteghella
Guestplan
Rovagnati
Diamond
Cirio
Macte Ovens
Castello di Solfagnano
Robo - D'Amico
Denti Flours
Zanolli
SudForni
La Valle
Molino Piantoni
Sokan
KBirr
International Pizza Expo
Salumificio MEC Palmieri
Molino Quaglia
Flo.it - Woody Briketts
Del Prete Legnami
Mecnosud
Effeuno
Matese Funghi
Dallagiovanna
MAM Forni
Rossogargano
Marra Forni
Ciao Pomodoro
Jungle Juice
Latteria Sorrentina
Domino
Farinera Coromina
Solania
Authentico
Manna Forni
Izzo Forni
Caputo
Molini Fagioli
GLDM Food Concept
VTKFUL
Goeldlin Collection
Vitella
Fritturista - Oleificio Zucchi
Forno Santo
Forni Ceky
Revolve
Cosma
Marana Forni
Valoriani
Italforni
ITS
Sunmix
Gargiulo
Gi.Metal
Inpact
Spigadoro
La Fiammante
Ooni
MIRA SUD
Hot Dry Delivery
Polselli
 
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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
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