What You Learn
Learn how to make Neapolitan Pizza, from the flour to the final product in a Marana Forni wood-fired pizza oven
You will leave understanding the different styles of pizza and Formula 56
Why both fermentation and maturation is important
Materials to Bring
Notepad and Pen
Resources and uniforms are supplied
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
William Angliss Institute together with Marana Forni Australia and the 400 Gradi Group have teamed up to offer you a Neapolitan Pizza making course, the first in its kind in Australia. Under the guidance of multi-award winning, World Champion Pizzaioli and Restaurateur Johnny Di Francesco of Gradi Group.
Neapolitan Pizza Course Level 1 is designed for aspiring pizza makers and novices who are interested in getting an understanding of the world that is Neapolitan Pizza, via training and practical experience. This course is also ideal for current industry professionals who need to brush up their skills and expand their pizza making knowledge, as well as new entrants into the pizza making industry.
The primary objective of this course is to teach you how to make Neapolitan Pizza, in a hands on interactive learning environment. You walk away with, not only theoretical and practical knowledge required to produce Neapolitan Pizza that is of award-winning quality. But the techniques that was perfected hundreds of years ago back in Naples – the home of pizza.
In this one-day course, you will learn how to make pizza dough, different techniques to make dough balls, how to stretch the Neapolitan way, and gain unprecedented insight into differences between various ingredients used and the skillset to create simple and delicious pizzas every time from scratch. The course will be structured with theory lectures and hands on practice in small groups in a commercial kitchen and Marana Forni wood fired oven.
You will learn about:
• Different styles of pizza
• History of the Neapolitan Pizza
• The importance of the method and ingredients that you use to make the dough
• Why both fermentation and maturation is important
• Different methods of making Dough balls
• How to stretch the Neapolitan way
• How to use a Marana Forni static wood fired oven, including pizza placement
• How to make pizza in all styles of ovens
• Pizza Presentation and tasting
Additional topics covered in the course are mandatory hygiene standards in the laboratory and kitchen practices and food safety themes.
Attending this course will provide you with the knowledge and practical skills to be confident with the first steps of re-creating a restaurant-quality wood-fired Neapolitan Pizza.
Once the course is booked and paid, you will be emailed a username and password which will give you access to the online hygiene component. Please note that the online component needs to be completed prior to attending the course.