Service Description

👨‍🏫 Instructor: Salvatore Farina 📅 Duration: 2 days – 4 hours per day 📍 Location: Belgium Pizza School 🔍 COURSE TOPICS - Classic Pizza - Neapolitan Pizza - Contemporary Neapolitan Pizza (All made with direct dough method) 🧠 COURSE FOCUS Theoretical part: - Flours, yeast, hydration, dough management Practical part: - Dough preparation using professional spiral mixer and home stand mixer, dough balling and shaping, stretching techniques, baking on professional oven and home electric oven 📘 PROGRAM SCHEDULE 🔸 Day 1 – Theory + Dough Making - Fundamentals of flour and dough management - Understanding differences between doughs for each pizza style - Mixing techniques with different machines - Dough ball formation and management 🔸 Day 2 – Stretching + Baking - Manual dough stretching: traditional and contemporary techniques - Baking tests on different ovens (professional and home) - Hands-on practice with all dough types - Final Q&A, personal feedback and tips 🎯 COURSE GOALS - Learn the fundamentals of high-quality pizza making - Understand how to create a recipe from scratch - Manage every phase of dough preparation - Learn proper baking for different environments - Master 3 pizza styles with correct methods - Gain confidence with stretching techniques through practice 🎁 WHAT’S INCLUDED ✅ Certificate of participation ✅ A selection of flour for home testing ✅ Professional dough spatula ✅ Canned peeled tomatoes for your first pizzas ✅ Take-home dough tray ✅ Discount voucher for your next course 💶 PRICE: €320 (incl. btw) per person