General informations
- From the 5 9 October 2026
- From 10:00 to 18:00 (40 hours in total)
- Pizzaiuoli School Headquarters, Via Michele Parise 51, 80143, Naples, Italy
TO WHOM IS IT ADDRESSED?
The course is aimed at pizza makers and restaurateurs who wish to learn the specifications, dough-rolling techniques, and how to make and manage the dough and bake a STG Neapolitan pizza. The course includes a final exam for registration in the Neapolitan Pizza Maker Register, led by an APN Italy representative.
At the end of the course, you will receive a certificate of participation and a certificate of registration in the Neapolitan pizza chef register.
Course Topics
- DAY 1: THEORY AND FIRST DOUGH
-
INTRODUCTION TO NEAPOLITAN PIZZA STG
- History and culture of pizza in Naples
- What does STG mean: characteristics, European specifications
- Differences with other pizza styles
-
BASIC RAW MATERIALS
- Flours: W, strength, type 00, blends
- Water: mineralization and pH
- Salt: type and quantity
- Yeast: quantity according to STG
- Extra virgin olive oil: presence and function
-
STG DOUGH STEP-BY-STEP
- Standard recipe (62% hydration)
- Kneading techniques: by hand and in a mixer
- Temperature control and gluten development
- Bulk leavening, cutting and second leavening
-
FIRST EXERCISE
- Making a general dough for the class, to learn the Neapolitan rolling and slap techniques
- Silhouette
- Neapolitan draft and slap
- Passing the pizza on the peel and cooking
- Making the general dough for the class according to the specifications for the following day
- DAY 2: EXERCISE AND FOCUS ON DOUGH AND CUTTING
- SUMMARY AND QUESTIONS FROM THE DAY
-
CUTTING AND FORMING LOAVES
- Shaping of the loaves according to the standard
- Practice: each participant divides and shapes their own loaves
-
GUIDED TASTING AND SENSORY ANALYSIS
- Visual appearance: cornice, honeycomb
- Perfumes and aromas
- Consistency and meltability
- Making the general dough for the class according to the specifications for the following day
- DAY 3: EXERCISE AND FOCUS ON NEAPOLITAN SLAPPING AND FILLING
-
TRADITIONAL LAYOUT TECHNIQUE "THE NEAPOLITAN SLAP"
- Self-mastery practices
-
CLASSIC STG FILLING (MARGHERITA, MARINARA AND EXTRA MARGHERITA)
- Italian peeled tomato, Roma type
- Fior di latte and buffalo mozzarella
- Oil, basil, salt
- Fidelity to the specifications
- Making the general dough for the class according to the specifications for the following day
- DAY 4: EXERCISE AND FOCUS ON PASSING THE PIZZA ON THE PEEL AND COOKING
-
PASSING THE PIZZA ON THE PEEL AND COOKING
- Ideal temperatures
- Baking, rotation and baking technique
- Ideal cooking
- What to look for: cornice, melting, base
- Each student must prepare the dough according to the specifications for the exam day.
- DAY 5: FINAL EXAM, FOR THE PURPOSE OF REGISTRATION IN THE NEAPOLITAN PIZZA MAKER REGISTER
Cost
Full price
€2.700 + 22% VAT
Special Price for Brazilian Professionals
€1.700 + 22% VAT
PAYMENT AND REGISTRATION METHODS
Registration must be done through the official link sent by the school, following the following procedure:
1) Confirm registration
Deposit of €600, to be paid via the PIZZAIUOLI SCHOOL payment link by international credit card, international bank transfer (global account), or PayPal.
Upon confirmation, it is mandatory to complete and sign the registration form and send it to the administration office with all the required information and the student's responsibilities.
2) Balance
The remaining €1.474 can be paid in a single payment on the first day of class at the school office, in cash or by credit card.
IMPORTANT INFORMATION
Seats are not reserved: they are assigned only after confirmation of the deposit payment.
In case of cancellation after the deposit has been paid, a refund is possible only up to 1 month before the start of the course.
For information and registration procedures, contact BRUNO DUARTE:
INSTITUTO GASTROTEK DE ENSINO PROFESSIONALIZING
WhatsApp: + 55 (21) 99323-8748
Phone: + 55 (21) 98051 9212
Email: institutogastrotek@gmail.com
ACCOMMODATION
The Pizzaiuoli School has a partnership with a hotel located near the school; the total course cost of €2.074 also includes:
- 6 nights with breakfast included,
- Check-in: October 04th (Sunday),
- Check-out: October 10 (Saturday).
For a double room (couples), a supplement of €90 per night will be applied.
TRAVEL TIPS AND ADVICE (BRAZIL → ITALY)
The purchase of airline tickets is the responsibility of the student.
For arrivals in Italy, Naples has Naples Capodichino International Airport, but flights to Naples tend to be more expensive. We recommend booking a flight from Rome to Fiumicino International Airport and then taking a taxi to Rome's Central Station (Rome Termini) and then continuing by train to Naples. This option is generally cheaper.
RAIL TRANSPORT
- The train ticket is the student's responsibility.
- Recommended route: Rome Termini Station – Naples Central Station.
- Travel time: approximately 2 hours.
- Transfer from Naples Central Station to your hotel with taxis available at the main station exit.