Professional Pizza Chef Masterclass in Italy
10 Technical Lessons + 4 Live Service Shifts
The Professional Pizza Chef Masterclass is an advanced pizza making course in Italy designed for those who want to become a professional pizzaiolo and work in a real pizzeria environment.
This is not a basic pizza class. It is a professional Italian pizza course taught by an experienced Italian pizza master, combining traditional methods, modern techniques, food science, and HACCP standards, followed by real service training in an Italian pizzeria.
Ideal for:
- Aspiring pizzaioli
- Chefs and food professionals
- Anyone searching for a professional pizza course in Italy
- Entrepreneurs planning to open a pizzeria in Italy or abroad
Course Structure
Phase 1 – Morning Technical Lessons
10 Lessons × 3 Hours | Professional Pizza School in Italy
Each lesson combines theory and hands-on practice, using professional equipment commonly found in Italian pizzerias.
Lesson 1 – Raw Materials & Pizza Science
- Grain analysis and milling basics
- Flour strength (W), protein content, and hydration
- Yeast biology and fermentation principles
- Practical: first manual dough using Italian methods
Lesson 2 – Mechanical Mixing & Dough Fermentation
- Professional spiral and fork mixers
- Dough temperature control
- Fermentation chemistry and gluten development
- Practical: mechanical dough preparation
Lesson 3 – Dough Ball Management (Staglio & Appretto)
- Professional dough portioning (staglio)
- Dough ball shaping and box management
- Second proofing (appretto) techniques
- Practical: fermentation timing for service
Lesson 4 – Pizza Stretching Techniques
- Hand-stretching Italian pizza dough
- Creating a uniform pizza disc without damaging gluten
- Preventing common professional errors
- Practical: stretching for high-volume production
Lesson 5 – Oven Management & Baking
- Pizza oven theory: wood-fired, electric, and gas
- Heat management and bake control
- Reading the pizza during baking
- Practical: first professional baking trials
Lesson 6 – Indirect Dough Methods
- Biga, poolish, and long fermentation methods
- Improving flavor, texture, and digestibility
- Managing long fermentations safely
- Practical: indirect dough preparation
Lesson 7 – Toppings, Ingredients & Food Cost
- Italian ingredients: tomato, mozzarella, oils, toppings
- Moisture control and topping balance
- Food cost calculation and portion control
- Practical: classic and gourmet pizza creation
Lesson 8 – High Hydration & Roman-Style Pizza
- Managing high-hydration doughs
- Roman pizza styles: teglia and pala
- Tray baking techniques
- Practical: Roman pizza and high-hydration baking
Lesson 9 – Station Setup, Workflow & HACCP
- Mise en place for professional pizza service
- Handling high-volume shifts (100+ pizzas/hour)
- HACCP for pizzerias:
- Food storage and labeling
- Temperature control
- Hygiene and sanitation
- Practical: HACCP-compliant workstation setup
Lesson 10 – Final Exam & Professional Evaluation
- Written theory test
- Practical exam: creating a signature Italian pizza
- Evaluation of:
- Dough management
- Baking skills
- Organization and hygiene
- Final professional feedback
Phase 2 – Live Service Internship in an Italian Pizzeria
4 Evening Shifts × 2.5 Hours
Hands-on pizzeria internship in Italy, during real dinner service.
Shift 1 – Observation & Workflow
- Understanding the Italian pizzeria workflow
- Managing order tickets (comande)
- Ingredient preparation following HACCP standards
Shift 2 – Bench Assistant
- Stretching and topping during peak service
- Speed, precision, and cleanliness
Shift 3 – Oven Operator
- Peel (pala) management
- Bake control under continuous service
- Quality and safety monitoring
Shift 4 – Independent Station
- Managing a workstation independently
- Consistency, speed, and stress control
- Final professional assessment
Key Learning Outcomes
- Professional Pizza Skills
Learn authentic Italian pizza techniques used in real pizzerias.
- International Adaptability
Adjust recipes to different climates, flours, and water worldwide.
- Food Safety & HACCP Certification Readiness
Apply European food safety standards in any professional kitchen.
- Career & Business Preparation
Work as a pizzaiolo or open your own pizzeria in Italy or abroad.
🍕 Looking for a serious pizza course in Italy?
This masterclass is designed for those who want real skills, real experience, and real results.
