Dates and Times
Limited places
- 19 - 20 January 2026
- From 10:00am To: 14:00pm
- Restaurant Corsarul, Oradea, Cetatea Oradea, Corp J - ROMANIA
TO WHOM IS IT ADDRESSED?
The master of Ciro Cascella It is aimed at pizza makers and restaurateurs who want to learn the techniques, doughs, and styles of Contemporary Pizza, with a focus on innovation, hydration, leavening, and maturation.
Upon completion of the Contemporary Pizza Master, you'll receive a certificate of participation that will further enhance your CV.
Master's Themes
- DAY 1: The contemporary bases
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INTRODUCTION AND CONTEXT
- The Evolution of Neapolitan Pizza: From Traditional to Contemporary
- Technical differences
- Basic ingredients and quality: flour, yeast, water, salt, oil
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CONTEMPORARY DOUGH
- Flours and their uses in pizza
- High hydration (70%+): advantages and difficulties
- Leavening and maturation: 24h, 48h
-
DOUGH PRACTICE
- Preparation of dough:
- Folding, cutting, shaping of loaves
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LEAVENING AND MATURATION
- Maturation at controlled temperature
- Common mistakes: over-fermentation, weak, mushy dough, etc.
- Dough preservation and regeneration
- DAY 2: Rolling out and baking techniques
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LAYING OUT AND COOKING
- Modern spreading technique: high and honeycomb edge
- Ovens: wood-fired, electric
- Temperatures, times, cooking techniques
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PRACTICAL LAYOUT + FIRST FIRING
- Practice on the oven
- Cooking a “white” base for cold-baked topped pizza
- Visual and tactile analysis of cooking
-
FINAL PIZZA CREATION + TASTING
- Making 2-3 signature pizzas at the same time
- Presentation: cutting, plating, story of the pizza
- Tasting with feedback
Costs and Payment Methods
€ 500 euro
Includes handouts, a basic kit (apron, t-shirt, hat, backpack, notebook, pen), access to the oven, and an educational workshop.