Italian Style |
||||
 Classic Italian StyleTake a 5 day (up to 40 hour) course and get certified in Classic Italian Pizza. Students work hands on throughout the course and really dissect the fundamentals of dough, pizza in theory, wood fired and electric oven skills, and sauce recipes. Students will make several different styles of dough, from poolish, to biga, and indirect and direct methods. We use Italian flours such as 5 Stagioni with different strengths and other Italian products in the course. Students will study the composition of wheat in it's entirety. The theory and practical portion of the course is from the Scuola Italiana Pizzaioli's work book and has been translated into english with diagrams. Tony Gemignani will be the Master Instructor and the certifications come straight from Italy. Have fun and learn the art and authenticity of true Classic Italian Pizza. |
||||
See Calendar for price |
||||
 Pizza in Teglia (Pan/Sicilian Style)Take a 2 Day Course in traditional Pan pizza typical of what we call Sicilian or Grandma Pizza in the US. Students will work hands on and use specific flour for this style of dough recipes. Oven skills, dough and rustic sauce recipes will be studied along with several types of pizza recipes. |
||||
See Calendar for price |
||||
 Pizza in Pala Romana (Roman Style)Take this course in traditional Roman Style Pizza where students will get into groups and make traditional thin Roman Style pizza by the meter. Students will learn how to make pizza on long boards as we slide the dough into the deep electric Italian brick ovens. Dough and rustic sauce recipes will be studied along with several types of pizza recipes. |
||||
See Calendar for price |
||||
| Scuola Italiana Pizzaioli Call or email us for more details All candidates for professional courses MUST be interviewed via telephone by Nancy Puglisi info@internationalschoolofpizza.com |
||||
Official Products, Ingredients, and Equipment used: |
||||
 |
||||