"One-of-a-Kind: Unveiling Neapolitan Pizza Excellence with Maestro Giuseppe"

This course is designed for true pizza enthusiasts and professionals aiming to enhance their dough and cooking techniques, as well as ingredient assembly. The course accommodates a maximum of 10 participants and lasts for 4 hours. Maestro Giuseppe will be fully dedicated to the lesson. The fee includes a basic beverage, an opening toast with the Maestro, and, of course, all-you-can-eat pizza. Additionally, the course includes a booklet with all the class steps and two post-course help sessions with the Maestro for improving your results."

Direct fermentation 70%

"Master the art of crafting a pizza worthy of the finest Neapolitan pizzerias using the traditional method of direct fermentation. Create a dough with a 70% hydration level and a medium-protein flour, just as the renowned pizza maestros do."

Giuseppe's secret dough

"In this part of the course, you will delve into and master the art of creating a double pre-ferment dough. By blending the acidity of poolish with the robustness of biga, you'll achieve a semi-solid state hydration of 82%. What we now call Contemporary Neapolitan Pizza. This particular technique is truly one-of-a-kind and opens the door to crafting top-tier bread and pizza dough, akin to Michelin-starred cuisine."

Pizza Fritta & Frittelle

"Neapolitan fried pizza, a must-try in the world of Neapolitan street food. Discover all the secrets to savoring this sweet or savory delight. An unforgettable journey through flavors awaits!"

Gourmet Toppings

"For all your preparations during this course, you'll have access to a wide range of both classic and sophisticated toppings. Under the chef's guidance, you'll be able to create unforgettable taste sensations."

About this Advanced Course:

"Advanced Tailor-Made Course in Traditional and Contemporary Neapolitan Pizza. You will learn three fantastic preparations at different difficulty levels with our top Pizza Chef: traditional Neapolitan pizza with direct fermentation, contemporary Neapolitan pizza with very high hydration using a double pre-fermentation (biga and poolish), and finally, Neapolitan fried pizza, a historic sweet and savory street food. A wide range of gourmet toppings will be available.

This course is NOT available for instant booking because it requires the Maestro's involvement. Giuseppe will be available for a pre-assessment of your 'starting level' to tailor the course accordingly. The goal of this training is to elevate your pizza skills to the next level. This course is not suitable for beginners.

What we'll cover:
- Dough preparation from scratch
- Pizza stretching techniques
- Pizza topping techniques
- Cooking strategies using both pizza ovens and regular ovens
- Deep-fried pizza preparation
- Q&A session with the Maestro

The Toppings:
- Standard toppings (mozzarella, pomodoro, olive oil, olives, onions, mushrooms, peppers, salami, seasoning)
- Buffalo mozzarella
- DOP smoked provola
- Vesuvius cherry tomatoes
- San Marzano tomatoes
- Salmon
- Caviar
- Vegetables
- Various types of dehydrated grains
- Different types of mousse in pastry bags
- Wild berries
- Neapolitan pepper taralli
- Other seasonal ingredients.

How much does it cost?
€1,500 for up to 4 participants
€100 for each additional participant

Cancellation policy:
Non-flexible

Availability:
To be arranged with Maestro Giuseppe

To whom is this advanced training course addressed?:
This course is designed for true pizza enthusiasts and professionals aiming to enhance their dough and cooking techniques, as well as ingredient assembly. The course accommodates a maximum of 10 participants and lasts for 4 hours. Maestro Giuseppe will be fully dedicated to the lesson. The fee includes a basic beverage, an opening toast with the Maestro, and, of course, all-you-can-eat pizza. Additionally, the course includes a booklet with all the class steps and two post-course help sessions with the Maestro for improving your results."