Theory and practice at school of Associazione Verace Pizza Napoletana.
a) Theory (4 hours)
· Historical background and introduction to the concept of Neapolitan pizza
· Different methods of leavening, maturation and fermentation of pizza dough
· Studying the main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomatoes, mozzarella and olive oil
· Learning baking techniques in wood and gas ovens, as well as their construction
b) Laboratory-School (20 hours): All the practical lessons will be held by an expert AVPN's pizza maker, in the laboratory equipped with wood ovens and gas ovens and other modern equipment.