Course Overview
Our intensive 5-day course is designed to transform pizza enthusiasts into skilled pizzaiolos. Under the guidance of master chefs with decades of experience in Italy and Canada, you'll learn the techniques, secrets, and passion that go into creating authentic Italian pizza.
From dough fermentation to wood-fired oven mastery, our hands-on approach ensures you gain practical experience and confidence to create exceptional pizza.
Course Structure & Timeline
Fundamentals of Dough
Learn the science behind perfect pizza dough: flour types, hydration ratios, yeast varieties, mixing techniques, and fermentation processes.
Included: Hands-on dough making, gluten development techniques, bulk fermentation, dough balling
Sauce & Toppings Mastery
Create authentic Italian sauces and select quality ingredients. Understand flavor balancing and traditional topping combinations.
Included: San Marzano tomato sauce, fresh mozzarella making, ingredient sourcing, flavor pairing principles
Dough Stretching & Shaping
Master the art of hand-stretching dough without a rolling pin. Learn different shaping techniques for Neapolitan, Roman, and Sicilian styles.
Included: Hand-stretching methods, edge cornicione development, thickness control, shaping for different styles
Oven Techniques & Baking
Work with wood-fired and deck ovens. Learn temperature management, baking times, and the characteristic leopard spotting of authentic pizza.
Included: Wood-fired oven operation, temperature zones, pizza rotation, baking time optimization
Business & Final Evaluation
Apply all skills in a practical exam and learn the business aspects of running a pizzeria, including cost control and menu design.
Included: Final pizza preparation exam, cost calculation, menu planning, equipment selection guidance
Skills You Will Master
By the end of the Pizzaiolo course, you will have developed comprehensive expertise in authentic pizza making:
Dough Mastery
Create perfect dough with consistent texture, flavor, and fermentation control for different pizza styles.
Oven Management
Confidently operate wood-fired and deck ovens, understanding heat zones and baking times for optimal results.
Ingredient Selection
Identify and source authentic Italian ingredients and understand their impact on final product quality.
Traditional Techniques
Master hand-stretching, saucing, topping application, and baking methods used by Italian pizzaiolos.
Quality Control
Develop the ability to assess dough readiness, baking completion, and final product quality.
Menu Development
Create balanced menus with traditional and innovative pizzas that maintain authenticity while appealing to diverse customers.
Student Testimonials
"Before taking this course, I thought I knew how to make pizza. Pizzaiolo completely changed my perspective. The attention to detail and traditional techniques taught by the master chefs transformed my approach. I now run a successful food truck specializing in Neapolitan pizza!"
"The 5-day intensive course was worth every penny. The hands-on experience with wood-fired ovens and the science behind dough fermentation were game-changers. The chefs are not just teachers; they're mentors who genuinely care about passing on authentic Italian pizza culture."
"As a home cook turned restaurant owner, this course gave me the confidence and skills to open my own pizzeria. The business module on day 5 was particularly valuable. I still reach out to the Pizzaiolo team for advice, and they're always willing to help."
Meet Our Master Pizzaiolos
Born in Naples, Italy, Marco learned pizza making from his grandfather's legendary pizzeria. He moved to Canada in 2010 and has since trained over 500 students. Winner of the 2018 International Pizza Competition in Rome.
Specialties: Neapolitan pizza, dough fermentation science, wood-fired oven techniques
Giulia brings a modern twist to traditional techniques. After studying culinary arts in Bologna, she worked in Michelin-starred restaurants before specializing in artisanal pizza. She joined Pizzaiolo in 2018 and focuses on ingredient quality and innovative toppings.
Specialties: Ingredient sourcing, gluten-free alternatives, creative topping combinations
Contact & Location
Phone
+1 (416) 555-7890
Monday-Friday: 9am-6pm EST
Address
Pizzaiolo Academy
123 Little Italy Street
Toronto, ON M5V 2E1
Canada