PIZZA, FOCACCIA AND SPECIALTY BREADS

This dynamic hands-on program begins with an extended tasting of the raw ingredients needed to make the perfect pizza, focaccia, and specialty bread in the Italian tradition. The science of making natural yeast, sourdough, and their eventual fermentation requirements are all covered in detail.

Whether hearth-baked or conventionally made, Pizza continues to command the western world’s largest share of all sectors of Food and Beverage. Although many countries have different ways to make these classic foods, it is important to note that they are genuinely Italian and there is no better place in the world to master the art than in Italy.

This program covers all aspects of pizza making, cooking methods for wood burning, electric and gas ovens, different yeasts and rising techniques, development of pizza menus, conservation, pricing, workplace staffing, and much more!

Classic focaccia varies between regions and this course covers all of the principal production areas. In addition to making Ligurian, Pugliese, and Sicilian focaccia, all participants are shown how to make personalized focaccia incorporating flavors and rising techniques that will work best wherever they make the delicacy.

The origins of bread making date back millenniums before Italy existed. With this being said, Italy remains one of the principal bread-producing countries on earth and Italian bread are amongst the most popular globally. Traditional pieces of bread and new creations are made demonstrating the proper techniques for new recipe development.