Join us at the Faema Culinary Academy and learn all the secrets on how to perfect the Pizza Napoletana recipe and technique. Learn from our master pizzaiolo the importance of choosing the right ingredients, and making the dough both by hand and with our top of the line dough mixers. Practice on cooking Marinara and Margherita pizza in our Moretti ovens.
Courses are valid for 1 or 3 days. On the first day you will have a theory and practice session, the second and third day will exclusively be hands on. Certificate will be presented at the end of the first or third day depending on your selection.
CLASS SCHEDULE:
10:00 - F.C.A Introduction - Pizza Napoletana Recipe
Culinary Academy + Chef Introduction
Basic Recipe
Important of choosing the right Flour
Hydration
Difference between fresh and dry yeast
Ingredients ( Tomato, Mozzarella )
10:30 - 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
11:00 - 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 by 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 / day before
How to store the dough
Difference between storing in and out of the fridge
Preservation of the Dough for the day after
4:00 - Cleaning
Cleaning of the kitchen
Final Conclusions
4:30 - End of Class
Presentation of Participation Certificate