Certified Professional in Authentic Neapolitan Pizza

•
Dough Preparation: Mixing, kneading, and proofing of the primary ingredient, type "00" flour, water, salt, and yeast, to create a balanced and elastic dough. •
Crust Formation: Shaping and stretching the dough into a circular or oval shape, with a focus on achieving a thin and even crust, utilizing techniques such as "stretched and folded" and "dough tossing". •
Sauce Preparation: Preparing a simple yet flavorful sauce made from crushed San Marzano tomatoes, garlic, olive oil, salt, and sugar, with a focus on balancing acidity and sweetness. •
Cheese Selection: Choosing the right type and amount of cheese, such as mozzarella di bufala, parmesan, and gorgonzola, to add flavor, texture, and creaminess to the pizza. •
Topping Selection: Selecting the right toppings, such as fresh vegetables, meats, and herbs, to add flavor, texture, and visual appeal to the pizza, while maintaining a balance of flavors and ingredients. •
Oven Temperature and Cooking Time: Controlling the temperature of the oven, typically between 500°F to 600°F, and cooking time, usually between 10 to 15 minutes, to achieve a perfectly cooked crust and melted cheese. •
Wood-Fired Oven Techniques: Utilizing a wood-fired oven to achieve a unique and smoky flavor, with techniques such as "preheating", "loading", and "unloading" the oven. •
Neapolitan Pizza Style: Adhering to the traditional Neapolitan pizza style, with a focus on simplicity, freshness, and regional ingredients, to create a authentic and delicious pizza. •
Ingredient Quality: Using high-quality ingredients, such as fresh produce, meats, and dairy products, to ensure the best flavor and texture in the pizza. •
Cooking Surface: Utilizing a well-seasoned and heated cooking surface, such as a brick or stone oven, to achieve a perfectly cooked crust and even cooking.

This program is not intended to replace or serve as an equivalent to obtaining a formal degree or diploma. It should be noted that this course is not accredited by a recognised awarding body or regulated by an authorised institution/ body.