This course is specifically recommended for professionals who aspire to learn how to make pizzas for professional business purposes and who want to build a career as a qualified Pizzaiolo working in an authentic Neapolitan pizzeria establishment.
Program Divided into Four Essential Training Periods
Period 1: Theoretical Education on Product Knowledge and Preparation Processes
The theoretical instruction phase of the course is engineered to equip students with comprehensive, thorough knowledge of the physiological, morphological, and genetic characteristics of the raw products that compose authentic Neapolitan pizza. This theory component will occur in the professional workshop environment, following a well-organized schedule in which experienced instructors will teach these three core educational concepts:
- Introduction to the VPN Association and its governing rules and organizational framework
- VPN Americas market activities, industry presence, and commercial operations
- In-depth history of pizza, its cultural roots, and the development of its signature ingredients
- The role and cultural significance of pizza in American society and commerce
- Essential properties of dough-making ingredients, including flour classification, yeast function, water quality parameters, and salt considerations
- Comprehensive characteristics of the core ingredients required for making authentic Neapolitan pizza, including San Marzano style plum tomato varieties, premium extra virgin olive oil, buffalo and cow milk mozzarella options, fresh basil, aromatic oregano, and garlic preparations
- Technical knowledge of the main professional equipment types and the specialized tools required for pizza making
- Nutritional analysis and healthy aspects of authentic Neapolitan pizza
Period 2: Intensive Workshop Period with Practical Training
The course is structured around intensive practical experience. You will master numerous professional techniques and develop comprehensive hands-on skills. You will maintain your own dedicated practice space at a professional training bench, working under the direct supervision of a VPN Certified Master pizzaiolo, spending the majority of time preparing dough, forming dough balls, perfecting dough slapping techniques, cooking pizzas, and preparing all ingredients with precision.
- Operating the traditional brick oven, learning to elevate it to the optimal baking temperature, and sustaining proper conditions throughout baking
- Preparing pizza dough by hand using traditional techniques and tested recipes
- Preparing pizza dough using professional fork and spiral mixers for production efficiency
- Learning the proper process for preparing fresh mozzarella (fior di latte) and authentic ricotta cheese
- Making artisanal bread using pizza dough trimmings
- Understanding and correctly executing proper dough leavening for ideal fermentation
- Cutting, shaping, and hand-forming dough into correctly sized individual balls
- Stretching and opening the dough using professional hand technique to form a uniformly thin disc
- Efficiently organizing the working bench for optimal productivity and safety
- Preparing all toppings, including specialized mozzarella cutting, tomato processing and grinding, and complete ingredient assembly
- Properly putting the toppings on the pizza base with balanced distribution
- Cooking pizzas professionally while managing the oven by selecting proper timing, monitoring temperature continuously, and employing the right tools
- Preparing classical Neapolitan pizzas (marinara and margherita) and additional authentic pizzas with signature Neapolitan traditional toppings
- Developing the ability to manage multiple pizzas in the oven simultaneously
Period 3: Comprehensive Training Examinations, Including Written and Practical Assessment
A distinguished panel composed of official members of the Associazione Verace Pizza Napoletana, expertly supervised by President Peppe Miele, will conduct final examinations and assessment of all trainees. Each student will complete two rigorous tests and participate in a verbal interview:
- A comprehensive written examination comprising 30 multiple-choice questions assessing theoretical knowledge
- A practical examination requiring the preparation of dough from scratch and demonstration of creating the two classical Neapolitan pizzas: margherita and marinara
Upon examination completion, each trainee receives a detailed score report with 100 total possible points. The written portion carries 30 points, while the practical skill portion carries 70 points, reflecting professional emphasis on demonstrated hands-on competence.
Included Professional Uniform:
- 2 professional T-shirts
- 2 chef aprons
- 1 traditional pizzaiolo hat
