PIZZA ACADEMY

9:30 - F.C.A Introduction - Recipe Overview: Pizza Napoletana, Pizza Romana

• Culinary Academy + Chef Introduction

• Basic Recipes

• Important of choosing the right Flour

• Hydration

• Difference between fresh and dry yeast

• Difference between Napoletana and Roman Style Pizza

10:00 - Dough Preparation with SunMix Mixer

• Preparing the dough

• How to visually control the dough

• How to recognize when the dough is ready

• Removing the dough from the mixer

• Folding the Dough

10:30 - Balling Techniques 275g

• Napoletana Style Balling Technique (Smozzatura)

• Classic Balling Technique

• Alternative Balling Techniques

11:30 - Stretching Techniques

• Napoletana Style Stretching

• Slap Technique

• Throwing Technique

• Alternative Stretching Techniques

12:30 - Cooking Techniques for Making Marinara and Margherita with S Series Oven and Ceky Oven

• Difference when cooking in Electric and Gas Oven “ Napoletana Style ”

• Different Baking Techniques

• How To use the Tools

• How to check the Pizza

• How to know when the Pizza is ready

1:30 - Pizza Lunch

2:00 - Stretching + Cooking Practice

• Stretching and cooking until dough finishes

• Repetition and Practice

3:30 - Check on Dough prepared in the morning

• How to store the dough

• Difference between storing in and out of the fridge

• Preservation of the Dough for the day after

3:30 - Cleaning

• Cleaning of the kitchen

• Final Conclusions

4:00 - End of Class

• Presentation of Participation Certificate