Service Description

2-day Masterclass | Simione Chiappini Join dough expert Simone Chiappini for a hands-on deep dive into the science and craft of indirect dough fermentation. This exclusive 2-day course at the Belgium Pizza School is designed for bakers, pizzaioli, and serious enthusiasts who want to master the use of Biga and Poolish. 🔍 What you’ll learn: - Advanced theory and fermentation science behind indirect dough - Step-by-step preparation of Biga and Poolish - Dough management and baking process control - Application of preferments in: - Baguettes (using Biga & Poolish) - Pizza in pala - High-hydration pan pizza (Pizza al padellino) Get personalized instruction, real techniques, and professional tips from a true master. 📍 Location: Pietje Waasstraat 27, 2070 Zwijndrecht, Belgium 🕓 Time: 11:00–16:00 (both days) 📅 Date: July 14–15, 2025 🎓 Includes: Certificate of participation + goodie bag For professionals and advanced home bakers looking to level up their dough skills.