Calendar
2026/2027
21 September -
October 16, 2026
Registration by September 17th
November 2th -
November 27, 2026
Registration by October 29th
January 18 -
February 12, 2027
Registration by January 14th
March 1 -
March 26, 2027
Registration by February 25th
April 19 -
14 May 2027
Registration by April 15th
May 31 -
June 25, 2027
Registration by May 27th
July 5th -
30 July 2027
Registration by July 1st
-
From Monday to Friday,
by 10: 00
18: 00
-
120 hours of laboratory
+ 20 hours of theory + 20 hours of internship /
support at the pizzeria
- Via Michele Parise 51, 80143 Naples
TO WHOM IS IT ADDRESSED?
Our professional training courses for pizza chefs are absolutely unique in Italy and the world. They are aimed at:
- aspiring pizza chefs;
- young people and adults (18+) interested in starting a career in the restaurant sector, particularly in traditional pizzerias;
- unemployed or workers undergoing professional retraining;
- people looking for new job opportunities or wanting to acquire a new practical skill;
- foreigners interested in Italian food culture;
- international participants motivated to learn the traditional Neapolitan technique and bring it back to their country.
Thanks to our pizza chef training method, 90% of students find employment in the industry shortly after completing their training.
What you will learn day by day
Objectives of the Basic Course
Fundamental theoretical knowledge
- History and culture of Neapolitan pizza.
- Health and hygiene regulations (basic HACCP).
- Knowledge of raw materials: flour, yeast, tomato, mozzarella, oil, etc.
Basic practical skills
- Kneading techniques.
- Management of leavening times.
- Manual rolling out of the dough disc according to Neapolitan tradition.
- Classic seasoning and pairings (Margherita, Marinara).
- Cooking in wood and electric ovens
Operational autonomy
- Ability to prepare a Neapolitan pizza according to the STG specifications.
- Organization of the workstation.
- I work in a team at a pizzeria.
- Preparation for entering the workforce as a junior pizza chef or pizza assistant.
- Issuing a certificate of participation useful for CVs and internships.
Professors
At the "chair" you will find illustrious Master Pizza Makers, honorary members of the Neapolitan Pizza Makers Association, and industry professionals with many years of experience and impressive resumes.
teachers: Vincenzo Pellone, Carmine Mauro, 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.
Detailed course program
WEEK 1
Foundations of the craft (40h)
THEORY
- Introduction to the profession of pizza chef
- History of pizza: from its origins to contemporary times
- Hygiene, HACCP and basic health standards
- Clothing, PPE and safety in the laboratory
- Baking tools and equipment
LABORATORY
- Knowledge and use of tools: mixer, oven
- Basic ingredients: flour, water, yeast, salt
- Direct kneading techniques
- Formation of the loaves
- Practical tests on basic hydration (60%-65%)
- Cleaning and organizing the workbench
WEEK 2
Techniques and leavening (40h)
THEORY
- Types of flour: strong, W, type 0/00/1
- Yeasts: fresh, dry, sourdough
- Leavening concepts
- Food cost and an introduction to portion control
- Conservation of ingredients and chilling
LABORATORY
- Traditional direct and indirect doughs
- Dough tests
- Drafting techniques
- Cooking in wood-fired and electric ovens
- Preparation of basic toppings: Margherita, Marinara
- Fridge management
WEEK 3
Neapolitan Pizza (40h)
THEORY
- Neapolitan pizza: STG regulations
- Focus on Neapolitan pizza
- Oven and temperature management principles
LABORATORY
- Making classic pizzas
- Dough processing
- Stuffing techniques
- Speed, accuracy and replicability tests
WEEK 4
Real production & internship (40h)
INTERNSHIP (20h)
- Support in a partner pizzeria (operational shifts)
- Support for the expert pizza chef: dough, toppings, oven
LABORATORY
- Autonomous production under supervision
- Final practical test (making a pizza of your choice + a classic pizza)
- Analysis of common errors
- Final evaluation
THEORY
- Review and questions
- Interview with evaluation
- Certificate delivery
- Advice on CVs, interviews, and job placement
Costs and Payment Methods
€1950 + VAT
Payment can be made in installments of up to 12 (subject to financing approval)
Materials included
- Handouts
- Basic kit (apron, t-shirt, hat, backpack, notepad, pen)
- Access to the oven and educational laboratory
- Final certificate of “Basic Pizza Maker – 160h”