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Professional Pizza Course

Learn the secrets of Neapolitan pizza-making and become a master pizzaiolo with this comprehensive course offered by VPN Americas. Perfect for aspiring pizzeria owners, you'll learn everything from dough preparation to cooking techniques and even how to customize your toppings. Elevate your pizza game and start your path to pizza greatness.

  • All levels
  • 18 and older
  • $2,850
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  • 440 Hindry Ave,, Inglewood, CA
  • 29 hours & 30 minutes over 5 sessions

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  • $2,850/person
  • 29 hours & 30 minutes over 5 sessions
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  • Mon, Jul 29 at 10:00am - 4:00pm
  • Tue, Jul 30 at 10:00am - 4:00pm
  • Wed, Jul 31 at 10:00am - 4:00pm
  • Thu, Aug 01 at 10:00am - 4:00pm
  • Fri, Aug 02 at 10:00am - 3:30pm
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  • Mon, Aug 05 at 10:00am - 4:00pm
  • Tue, Aug 06 at 10:00am - 4:00pm
  • Wed, Aug 07 at 10:00am - 4:00pm
  • Thu, Aug 08 at 10:00am - 4:00pm
  • Fri, Aug 09 at 10:00am - 3:30pm
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  • Mon, Aug 12 at 10:00am - 4:00pm
  • Tue, Aug 13 at 10:00am - 4:00pm
  • Wed, Aug 14 at 10:00am - 4:00pm
  • Thu, Aug 15 at 10:00am - 4:00pm
  • Fri, Aug 16 at 10:00am - 3:30pm
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  • Mon, Aug 19 at 10:00am - 4:00pm
  • Tue, Aug 20 at 10:00am - 4:00pm
  • Wed, Aug 21 at 10:00am - 4:00pm
  • Thu, Aug 22 at 10:00am - 4:00pm
  • Fri, Aug 23 at 10:00am - 3:30pm
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  • Mon, Aug 26 at 10:00am - 4:00pm
  • Tue, Aug 27 at 10:00am - 4:00pm
  • Wed, Aug 28 at 10:00am - 4:00pm
  • Thu, Aug 29 at 10:00am - 4:00pm
  • Fri, Aug 30 at 10:00am - 3:30pm
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Class Description

Description

What you'll learn in this pizza making class:

A) Introduction.

The course is recommended for people who wants to start a Neapolitan pizzeria business and need to be able to transfer all the skills to the working staff.

The first 3 days schedule of the course will be the same of the Regular course.

The 2 additional days of training will be dedicated to additional practice of making pizza, cooking more pizzas in the same time, learning how to prepare other kinds of Neapolitan pizzas with different toppings, and preparing typical topping from the Neapolitan traditional cuisine.

The student will have the possibility to customize the program, focusing on any of the 15 concepts of the course.

The program is divided in 4 periods:

1 – Theoretical period. Knowledge of the Product and Preparation Process.

The course's theoretical hours aim to furnish the student with an essential knowledge of the physiological, morphological and genetic components of the products composing the Neapolitan pizza. The theory section will take place in the workshop following a well–defined schedule in which the instructors will teach these 3 essential concepts:

  1. Introduction to the VPN Association: rules and organization.
  2. VPN Americas activity and market presence.
  3. History of the pizza and its ingredients.
  4. Pizza in USA
  5. Properties of the products for making a dough (flour, yeast, water, salt).
  6. Characteristics of the ingredients for making a Neapolitan pizza (San Marzano style plum tomato, extra virgin olive oil, buffalo's and cow's milk mozzarella, basil, oregano, garlic).
  7. Technical aspects of the main equipment and tools
  8. Nutrition facts of the Neapolitan pizza

2 – Workshop Period.

The course is focused on practice. You will also acquire many secrets and skills. You will have a space on the bench for practice, supervised by a VPN Certified Master pizzaiolo and you will spend the majority of the time preparing the dough, forming the balls, slapping the dough, cooking pizza and preparing all the ingredients you need.

  1. Turning on the oven, learning how to bring it to proper temperature and how to maintain it during baking.
  2. Preparing the dough by hand following the recipe.
  3. Preparing the dough using a fork mixer.
  4. Learning how to prepare fresh mozzarella (fior di latte) and ricotta
  5. Making bread with leftover dough.
  6. Leavening of the dough.
  7. Cutting, shaping and forming of the balls.
  8. Stretching and opening the dough with the proper technique to form the disc.
  9. Organizing the working bench.
  10. Preparing the ingredients (mozzarella, how it should be cut, how the tomatoes must be grind, etc.)
  11. Putting the toppings on the pizza.
  12. Cooking and managing the pizza in the oven (choosing the proper timing and temperature and the right tools)
  13. Preparing the Classical Neapolitan Pizzas (Marinara and Margherita) and other pizzas with typical Neapolitan traditional topping.
  14. Learning how to manage more than one pizza in the same time
  15. Preparing and cooking of the Pizza Fritta with its variations (Pizza Montanara and Calzone Fritto).

3 – Training Examinations: Written & Practical.

A panel composed of members of the Associazione Verace Pizza Napoletana supervised by the President Peppe Miele, will examine the trainees at the end of the course. The student will undergo two tests and a verbal interview:

  1. A written test with 30 multiple–choice questions.
  2. A practical test requiring the preparation of the dough and the preparation of the two classical Neapolitan pizzas: Margherita and Marinara.

At the end of the test, the trainee will receive a score out of 100 possible points. The written portion will be worth 30 points and the practical skill portion will be worth 70 points

Uniform

  • 3 T-shirts.
  • 3 aprons.
  • 1 pizzaiolo hat.

Refund Policy

  • Cancellations made at least 2 business days in advance of the class will be honored with a refund less 5% cancellation fee.
  • Students who cancel less than 2 business days prior to the start time of the class will receive a credit towards a future class.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Reviews of Classes at VPN Americas (6)

(4.8-star rating across 6 reviews)
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Review Summary by CourseHorse

Students who have taken the Professional Pizza Course have found it to be a hands-on and comprehensive learning experience. They have the opportunity to actively participate in every step of the pizza-making process, including making the dough, portioning, baking, and even cleaning the oven. The course also focuses on teaching the tradition of making Neapolitan pizza, as well as how to make fresh mozzarella and ricotta. The instructors, Donato, Pepe, and Mario, are highly praised for their passion, knowledge, and willingness to share information. Students appreciate the light and fun atmosphere of the course, which includes plenty of hands-on experience. Quotes: 1. "Certainly 5 days doesn't make you an expert pizzaiolo, but you can get a great working foundation of what it is like in a day to day pizza operation." 2. "Thanks to VPN Americas for such an excellent program! I took the 5 day training and could not be happier with my experience." 3. "Professional, to the point, detailed and knowledgeable. Very friendly. Recommend to anyone looking to learn 'the way of baking the authentic Napoletana pizza'."

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VPN Americas

VPN Americas is the American Delegation of the Associazione Vera Pizza Napoletana, an international organization founded in the mid 1980’s by a group of Neapolitan pizzaioli (pizza makers) seeking to cultivate the culinary art of making Neapolitan pizza.

This organization is a clear representation...

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VPN Americas

VPN Americas

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Our offices are located inside the International Business Centers on Hindry Ave., 5 minutes from the LAX Airport. You probably know the Randy’s Big Donut - we are 2 minutes from there.

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