Gluten-Free Pizza Masterclass
di Marco Amoriello
Dates and Times
Limited places
- 24 and 25 November
- From 10:00am To: 14:00pm
- Via Michele Parise 51, 80143 Naples
TO WHOM IS IT ADDRESSED?
Marco Amoriello's master's program is aimed at pizza makers and restaurateurs who want to learn the techniques, doughs, and styles of gluten-free pizza. After an initial theoretical phase, we'll focus on dough testing, rolling, toppings, and baking.
At the end of the Masterclass, you will receive a certificate of participation that will further enhance your CV.
Masterclass Themes
- DAY 1: Theory + First practice
-
INTRODUCTION TO GLUTEN-FREE PIZZA
- Differences between celiac disease, intolerance, and food choices
- Risks and opportunities in the gluten-free market
- Basic regulations and cross-contamination
-
HYGIENIC-SANITARY REGULATIONS AND LABORATORY ORGANIZATION
- Basics of food safety and HACCP
- Separate areas, dedicated tools, partitions, worktops
-
NATURALLY GLUTEN-FREE FLOURS
- Overview: rice, corn, sorghum, teff, buckwheat, quinoa
- Starches (potato, tapioca, corn)
- Function of fibers and thickeners (psyllium, xanthan, guar)
-
GLUTEN FREE DOUGH – THEORETICAL PHASE
- Basic formula of gluten-free dough
- Hydration and consistency
- Techniques for replacing the gluten mesh
-
LABORATORY – FIRST PRACTICAL PART
- Making gluten-free pizza dough
- Kneading, resting and portioning techniques
- Explanation of leavening and conservation
- DAY 2: Advanced workshop and cooking
-
DOUGH RECOVERY AND LEAVENING MANAGEMENT
- Checking the dough made the day before
- Corrections, common mistakes, and managing dough in the refrigerator
-
ROLLING OUT AND FILLING TECHNIQUES
- Correct use of the spatula, spreading on paper or baking tray
- Consistency management: soft or workable dough
- Topping pairing and cross-contamination sensitivity
-
COOKING AND RESULTS COMPARED
- Cooking in wood and electric ovens
- Differences between pre-cooking and direct cooking
-
INSIGHT: MANAGING A GLUTEN-FREE OFFER IN A PIZZERIA
- Costs and markups
- Choice of gluten-free menu
- Customer communication and optional certifications
- Ideas for creative gluten-free pizzas
Costs and Payment Methods
€500 euros + VAT
Includes handouts, a basic kit (apron, t-shirt, hat, backpack, notebook, pen), access to the oven, and an educational workshop.
Contact us
Phone
Contact us on Whatsapp
I want to sign up for...
Exquisite Events SRL
- P.IVA IT08293611219
- Via Michele Parise 51, 80143 Naples
- +39 081 191 736 74