MAKE DOUGH AND HOW TO STRECH TRUE NEAPOLITAN PIZZA course is a high-profile, limited-number training which allows you to acquire theoretical and practical skill in the making and handling of authentic Neapolitan dough.
The two-day technical study aims to train:
who wishes to deepen their knowledge on the preparation and stretch on Neapolitan Pizza Dough
The program is divided into 120-minute lessons that will be held for 2 consecutive days, during which the students will have the opportunity to interact in real time with the teacher to ask questions and constantly have clarifications.
To attend this course it is necessary to have a fast internet connection and it is strongly advisable to use a personal computer or a tablet with the Google Chrome browser installed.
Teacher:
Enzo Esposito
Next dates
Monday 19 July 2021
Monday 23 August 2021
Monday 20 September 2021
Price:
€ 300,00
PROGRAM
1st DAY
Presentation of the course
Theory. Chemical processes that take place during the fermentation of the dough
Setting up the tools and preparing the dough
2 st DAY
Streching techniques and practical laboratory
Fields with * are mandatory
