General informations
Limited places
- From the 20 24 2026 April
- From 10:00am To: 14:00pm
- Bocconcino Pizza Bar (Kappa Centar, 2. kat), Ul. Hrvatske Republike 21, 31000 Osijek, CROATIA
- Pizzaiuoli School Instructor: Alen Radanovic
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 general dough for the class
- 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
-
STG REGULATORY FILLINGS (MARGHERITA, MARINARA AND MARGHERITA EXTRA)
- Italian peeled tomato
- 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 WITH APN ITALIA CONTACT PERSONNEL, FOR THE PURPOSE OF REGISTRATION IN THE NEAPOLITAN PIZZA MAKER REGISTER
Cost
€1000
VAT is only applicable to participants who do not have a VAT number, at a rate of 25%.
Payment with APN Gift Card – Pizzaiuoli School available.