16.1 – Daily Course

Infos

Durata del corso: 1 Day FULL IMMERSION – from 8:00 to 16:00

1. Prezzo: 377,00€
2. Students max: 2 persons

Program

1. Quick hint on the pizza evolution, as it was yesterday as it is today.
2. Cereals
3. 1. Grain wheat composition.
   2. Cereal with and without gluten.
   3. Soft wheat.
4. Flour
   1. Understand the flours.
   2. Raffinations.
   3. Power of the flour.
   4. Reologic Caracteristics.
   5. The mixes.
   6. Personalize you flour mixes.
5. Theory of the Dough
   1. The dough elements.
   2. Yeasts.
   3. Water and Hydration.
   4. salt.
   5. Fats.
   6. How to get a high hydration and long fermentation dough, the protocol.
   7. Impasti diretti ed indiretti.
   8. Raising and fermentation
   9. Cold fermentation technic.
   10. The Oven
6. 1. Kind of ovens.
   2. Heat transmission: Conduction, Ray Convection.
   3. Time of Baking.
   4. Temperature of baking.
   5. How to choose the right oven.
7. Other equipments
   1. Mixers
   2. How to choose the right mixer.
   3.  
   4. working tables
   5. fridges
   6. the right working area
8.  
9. 1. The Roman Pizza style
   2. La pizza al taglio.
   3. La pizza alla pala o al metro..
   4. Toppings
   5. the toppings balance
   6. how to choose the topping for baking and after baking.
10. 1. vegan pizza
    2. gourmet pizza
    3. Stuffed pizza.
    4.  
11. Il food cost
    1. What is is the food cost.
    2. How to calculate the food cost.
    3. how to calculate the final price.
    4. sell by the slice or by the weight.
    5.  
    6. The kitchen area
    7.  
    8. Kitchen.
12. 1. food storage.
    2. locker room.
    3.  
    4. The right way to sell the roman pizza
    5.  Calzoni.