Course for pizza enthusiasts
The most complete course available to understand, in every aspect, the world of Classic Italian Pizza.
This type of pizza differs from Neapolitan pizza in its marked crispiness and longer cooking time. The dough can be made with white or wholemeal flours, with or without fats. Its great flexibility and its crispy and crunchy texture make it the most popular type of pizza both in Italy and all over the world.
The one-to-one consultation with the Master Tutor also offers an additional piece to understand the product and to personalize the information to be transmitted, based on the client’s needs.
Course for professional pizza chefs
The most comprehensive course available to fully understand every aspect of the Classic Italian Pizza world.
Classic Italian Pizza is deemed as the “queen” of take- out pizzas as it preserves its original texture for longer. The dough can be made with white or whole wheat flours, with or without fats. This great flexibility and its crispy and crunchy texture make it the most popular type of pizza both in Italy and worldwide.
The one-to-one consulting with the Master Tutor also provides an additional piece to fully comprehend the product and customize the information to be transmitted based on the client’s professional needs, both for table service and take-out.
Feedback
”So, all in all: where do I stand with my pizza making adventure? I don’t know but I am sure that your significant pointers (from how to mix the dough properly at the right speed and time and consistency to how to properly manage the dough in bulk and panetti, to the right dough baking temperature as well as the correct floor/stone temperature), helped me so much to bring my “A game” to the pizza world - everything comes together so beautifully and I’m so blessed for your knowledge and to be able to learn from you! Forza Fudemy!
Bart Philips
”Extremely prepared professionals, together with Fudemy we found a solution for classic Italian pizza in a venue with complicated spaces and temperatures. The result was extremely positive!"
Stefano Rosciano
