Infos
Durata del corso: 1 Day FULL IMMERSION – from 8:00 to 16:00
- Prezzo: 300,00€
- Students max: 2 persons
Program
- Quick hint on the pizza evolution, as it was yesterday as it is today.
- Cereals
- Grain wheat composition.
- Cereal with and without gluten.
- Soft wheat.
- Flour
- Understand the flours.
- Raffinations.
- Power of the flour.
- Reologic Caracteristics.
- The mixes.
- Personalize you flour mixes.
- Theory of the Dough
- The dough elements.
- Yeasts.
- Water and Hydration.
- salt.
- Fats.
- How to get a high hydration and long fermentation dough, the protocol.
- Impasti diretti ed indiretti.
- Raising and fermentation
- Cold fermentation technic.
- The Oven
- Kind of ovens.
- Heat transmission: Conduction, Ray Convection.
- Time of Baking.
- Temperature of baking.
- How to choose the right oven.
- Other equipments
- Mixers
- How to choose the right mixer.
- working tables
- fridges
- the right working area
- The Roman Pizza style
- La pizza al taglio.
- La pizza alla pala o al metro..
- Toppings
- the toppings balance
- how to choose the topping for baking and after baking.
- vegan pizza
- gourmet pizza
- Stuffed pizza.
- Il food cost
- What is is the food cost.
- How to calculate the food cost.
- how to calculate the final price.
- sell by the slice or by the weight.
- The kitchen area
- Kitchen.
- food storage.
- locker room.
- The right way to sell the roman pizza
- Calzoni.
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