Calendar
2025/2026
September 22nd -
October 17th, 2025
Registration by September 18th
November 3rd -
November 28th, 2025
Registration by October 30th
January 12th -
February 6th, 2026
Registration by January 8th
February 23rd -
March 20th, 2026
Registration by February 18th
April 13th -
May 8th, 2026
Registration by April 8th
May 25th -
June 19th, 2026
Registration by May 20th
June 29th -
July 24th, 2026
Registration by June 25th
-
From Monday to Friday,
from 10:00 am
6:00 p.m.
-
120 hours of laboratory
+ 20 hours of theory + 20 hours of internship /
on-the-job training at a pizzeria
- Michele Parise Street 51, 80143 Naples
Who is it addressed to?
Our professional training courses for pizza makers are truly unique in Italy and around the world. They are aimed at:
- aspiring pizza makers;
- young people and adults (18+) interested in pursuing a career in the hospitality sector, particularly in traditional pizzerias;
- unemployed individuals or workers undergoing professional retraining;
- people seeking new job opportunities or wanting to acquire a new practical skill;
- foreigners interested in Italian gastronomic culture;
- international participants motivated to learn the traditional Neapolitan technique to bring it to their own country.
Thanks to our pizza maker training method, 90% of students find employment in the sector shortly after completing the training program.
What you will learn Day by day
Objectives of the Basic Course
Fundamental Theoretical Knowledge
- History and culture of Neapolitan pizza.
- Hygiene and health regulations (basic HACCP).
- Knowledge of raw materials: flours, yeast, tomatoes, mozzarella, oil, etc.
Basic Practical Skills
- Dough making techniques.
- Managing rising times.
- Manual stretching of the dough according to the Neapolitan tradition.
- Topping and classic combinations (Margherita, Marinara).
- Cooking in wood-fired and electric ovens.
Operational Autonomy
- Ability to prepare a Neapolitan pizza according to the STG guidelines.
- Organization of the workstation.
- Teamwork within a pizzeria.
Professional Orientation
- Preparation for entry into the workforce as a junior pizza maker or assistant pizza maker.
- Issuance of a participation certificate useful for CV and internships.
Teachers
At the “lectern,” you will find renowned Master Pizza Makers, honorary members of the Neapolitan Pizza Makers Association, and industry professionals with many years of experience and impressive resumes.
Resident instructor: Vincenzo Pellone.
Guest instructors: Adolfo Marletta, Alberto Buonocore, Attilio Albachiara, Davide Civitiello, Gennaro Cervone, Marco Amoriello, Pasquale Poerio, Raffaele Giustiniani, Simone Fortunato, Teresa Iorio, Umberto Salvo, Valentino Libro, Vincenzo Capuano, Vincenzo Giustiniani, Ciro Cascella, Carlo Sammarco.
Vincenzo Pellone
Maestro Pizzaiuolo
Vincenzo Capuano
Maestro Pizzaiuolo
Marco Amoriello
Maestro Pizzaiuolo
Davide Civitiello
Maestro Pizzaiuolo
Teresa Iorio
Maestra Pizzaiuola
Detailed course program
WEEK 1
Foundations of the Profession (40h)
THEORY
- Introduction to the pizza maker profession
- History of pizza: from its origins to the present day
- Hygiene, HACCP, and basic health regulations
- Clothing, PPE, and safety in the laboratory
- Tools and equipment for the oven
LAB
- Knowledge and use of tools: dough mixer, oven
- Basic ingredients: flour, water, yeast, salt
- Direct dough making techniques
- Formation of dough balls
- Practical tests on basic hydration (60%-65%)
- Cleaning and organizing the workbench
WEEK 2
Techniques and Fermentation (40h)
THEORY
- Types of flours: strength, W, type 0/00/1
- Yeasts: fresh, dry, sourdough
- Concepts of fermentation
- Food cost and introduction to portion control
- Ingredient storage and blast chilling
LAB
- Traditional direct and indirect doughs
- Dough making tests
- Stretching techniques
- Cooking in wood-fired and electric ovens
- Preparation of basic toppings: Margherita, Marinara
- Refrigerator management
WEEK 3
Neapolitan Pizza (40h)
THEORY
- Neapolitan pizza: STG guidelines
- Focus on Neapolitan pizza
- Principles of oven and temperature management
LAB
- Preparing classic pizzas
- Dough handling
- Topping techniques
- Speed, precision, and replicability tests
WEEK 4
Real Production & Internship (40h)
INTERNSHIP (20h)
- Shadowing at a partner pizzeria (operational shifts)
- Supporting the experienced pizza maker: dough, toppings, oven
LAB
- Independent production under supervision
- Final practical test (making a pizza of choice + classic pizza)
- Analysis of common mistakes
- Final evaluation
THEORY
- Review and Q&A
- Evaluation interview
- Certificate issuance
- Advice on CV, interviews, and job placement
Costs and Payment Methods
€1950 + VAT
Possibility of installment payments up to 12 installments (subject to financing approval)
Included materials
- Handouts
- Basic kit (apron, t-shirt, hat, backpack, notebook, pen)
- Access to oven and teaching laboratory
- Final certificate of “Base Pizza Maker – 160h”
Squisito Eventi S.R.L.
- VAT IT08293611219
- Via Michele Parise 51, 80143 Napoli
- +39 081 191 736 74