AVPN WebSchool

How to strech Neapolitan Pizza

- The Laid of the dough is a very important phase during the realization of a real Neapolitan Pizza. Learn the techniques of how best to roll out your dough from our instructor Gaetano Langella and create a unique "crust”.


- In this video you will be able to discover how to roll out the dough ball,according to the AVPN disciplinary. Our instructor Gennaro Langella will teach you, through his skill, how to press the dough, how to move the air contained in it from the center outwards and how to form the crust,a typical element of the "True Neapolitan Pizza". Thanks to the instructor’s ability you will also learn many tips that you may have never thought of, such as how much flour must be used in the stretching phase for proper digestion. All these tips will make your pizza tastier and pleasant, ready to be seasoned and baked.

 

Video Preview 

Teacher:
Gennaro Langella

Price:
€ 29,00



BUY
"How to strech Neapolitan Pizza"


Select the rate
We will send you an e-mail with a coupon to print or turn to a friend

By clicking on the BUY button you will be directed to the payment page on the PayPal secure system




Corsi amatoriali online

Fields with * are mandatory

AVPN Approved Suppliers


La Valle
Zanolli
Euroiovine
Olitalia
Cosma
Agugiaro - 5 Stagioni
Gi.Metal
Pasini
Spigadoro
SudForni
Castello di Solfagnano
Inpact
Marra Forni
Acetaia Bellei
Solania
Italforni
MP Forni
Salumificio MEC Palmieri
Fritturista - Oleificio Zucchi
Gargiulo
Del Prete Legnami
Diamond
Perteghella
Grassi
Caputo
Nutras
VTKFUL
Molini Fagioli
Molino Naldoni
Marana Forni
Farinera Coromina
Domino
Polselli
Ferrara Forni
Vitella
Denti Flours
Macte Ovens
Sorì Italia
Tecnomac
Authentico
Jungle Juice
Molino Spadoni
Valoriani
Cirio
Manna Forni
Rega - Strianese
Effeuno
Molini Bongiovanni
Flo.it - Woody Briketts
Guestplan
Latteria Sorrentina
Molino Iaquone
MIRA SUD
Sokan
Dallagiovanna
Napoli Caffè
Resto Italia
Revolve
MAM Forni
Mecnosud
Santo Babà
Hot Dry Delivery
Gianni Acunto Ovens
Goeldlin Collection
KBirr
Minas Forno
Forni Ceky
Izzo Forni
Ciao Pomodoro
Matese Funghi
Ponticorvo
Cediform
San Benedetto
Molino Piantoni
Forno Santo
Rossogargano
Robo - D'Amico
ITS
Ooni
Molino Quaglia
Sunmix
Rovagnati
Frießinger Mühle
GLDM Food Concept
La Fiammante
International Pizza Expo
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© 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