Take a course in the authentic style of Neapolitan pizza. The theory portion of the course will be taught according to the guidelines and work book of the Scuola Italiana Pizzaioli. Students will learn the authentic way of making Neapolitan dough and the use of specific Neapolitan DOP ingredients. Imported Neapolitan Cirigliano ovens and mixers will be used throughout the course. Wood burning oven skills and proper hand pushing and sliding techniques are essential in this course along with the understanding of the history behind the Neapolitan craft.

• Flour – Tipo “00” (type 00)
• Tomatoes – San Marzano DOP tomatoes grown in only one place on earth – the rich volcanic soil in the shadow of Mt. Vesuvius. They are picked at their peak ripeness and contain a lower acid level and a natural sweetness.
• Cheese – only fresh mozzarella, whole milk “fior di latte” is permitted. Or Mozzarella Di Bufala.
• Herbs – fresh herbs, garlic, and sea salt are key in the making of Neapolitan pizzas. Fresh basil is a required ingredient of the a Pizza Margherita and Margherita Extra. All natural ingredients used.
• High Heat Neapolitan Wood Fired ovens at 900 degrees
• Yeast – only natural, fresh yeast is permitted.
• Hand stretch only and hand made dough or claw mixers that do not heat up dough as mixed.