CLASSIC PIZZA COURSE – 1ST LEVEL:
- Study of direct dough;
- Mixes short and long maturation;
- Types of Flour;
- Chemical and food storage;
- Yeasts and leavening;
- Types of oven and cooking times;
- Hygiene regulations;
- Basics of occupational safety.
CLASSIC PIZZA COURSE – 2ND LEVEL:
- Study of the dough indirect (Biga, Polish);
- Mixtures with a long maturation;
- Pizzolo processing.