AVPN Pizza Course Neapolitan Pizza book now | pizza-ofen.de
Skip to main content Skip to search Skip to main navigation

Original AVPN Professional Pizza Course – Certified, October 20–24, 2025

For 6–8 participants · 5-day intensive course · Location: La Bottega Toscana, Linsengericht (Germany)

Learn how to prepare the authentic Pizza Napoletana, recognized by UNESCO as Intangible Cultural Heritage – authentic, professional, and hands-on.

As the first AVPN school in Germany, we offer training that dives deep into the craft of Neapolitan pizza in both theory and practice. The course is aimed at restaurateurs, pizzaioli, and ambitious professionals who wish to become certified according to the rules of the Associazione Vera Pizza Napoletana (AVPN).


Learning with AVPN-Certified Equipment

All course sessions take place on original AVPN-certified equipment:

  • Valoriani wood & gas ovens – traditional and authentic
  • Izzo Forni electric oven – AVPN-certified for top baking quality
  • Bernardi diving arm kneading machine – especially gentle on dough, AVPN-certified
  • Effedue spiral kneading machine – AVPN-certified, for professional dough handling
  • Sunmix spiral kneading machines – recognized by AVPN
  • Vitella / Waico dough rounder – can also be tested during the course

This way, you will work with exactly the same equipment used in AVPN schools worldwide – and you will have the opportunity to try out the latest dough dividing and rounding technology yourself.


Course Content

1. Theory

  • History & tradition of Pizza Napoletana
  • Ingredient knowledge: water, flour, yeast, salt, tomatoes, mozzarella, olive oil
  • Dough management & fermentation methods
  • Comparison of wood, gas, and electric ovens

2. Practice

  • Preparing pizza dough (by hand & machine)
  • Shaping, topping, and seasoning
  • Dough handling and baking techniques in the oven
  • Temperature control and analysis of baking results
  • Cleaning and maintenance of ovens & tools
  • Optional: Testing dough dividers and rounding machines (Vitella / Waico)

3. Examination & Certificate

  • Theory and practical test (Pizza Margherita & Marinara)
  • Official AVPN certificate for all successful participants

Course Conditions

  • Duration: 5 days (Mon–Fri, approx. 6 hours each)
  • Participants: 6–8 people (intensive supervision guaranteed)
  • Location: La Bottega Toscana, Gewerbepark Birkenhain 2, 63589 Linsengericht
  • Language: English or Italian (translation available)
  • Included: AVPN workwear (T-shirts, trousers, aprons, headgear, backpack, handbook), ingredients, tools, drinks
  • Final examination: Friday afternoon

Cancellation Policy

  • Up to 30 days before the course: 50% refund of the course fee
  • From 29 days before the course: 100% of the course fee
  • Substitute participants possible up to 2 days before the course start

Conclusion

With the Original AVPN Professional Pizza Course, you will learn at the first AVPN school in Germany the art of Pizza Napoletana – from dough preparation to baking in wood, gas, and electric ovens, all the way to certification. You will work exclusively with AVPN-certified equipment from Valoriani, Izzo, Bernardi, Effedue, and Sunmix – and also test the modern Vitella / Waico dough rounder.

This course is the ideal choice for anyone who wants to bring their pizza-making skills to the highest international level.

Reviews

Average rating of 5 out of 5 stars


100%

0%

0%

0%

0%


Leave a review!

Share your experiences with other customers.


1 review

28 September 2020 16:05

Review with rating of 5 out of 5 stars

Profesioneller Kurs ...Tiptop !

Toller Pizzakurs im Holzofen und Gasofen, mit schöner Loacation !

Insights into the course AVPN Pizza Napoletana

Insights into the course AVPN Pizza Napoletana

Insights into our AVPN hobby cooking course.
Pizzeria Minante in Vienna

Pizzeria Minante in Vienna

We recommend the Pizzeria Minante in Vienna. We delivered a first-class oven there.
New: Italian Street Food in Online Course

New: Italian Street Food in Online Course

Bella Italia comes to your home. Focaccia, Calzone, Pizzetta - all the delicacies that you can find on every corner in Italy are coming to your home. With our new online course starting in February.
AVPN Pizza Course: New Date

AVPN Pizza Course: New Date

New date for the AVPN professional pizza course in January.

Professional AVPN-course

AVPN Professional Pizza Course

A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.

The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:

  • Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
  • Fresh tomatoes should be cut into pieces.
  • Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
  • Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
  • Fresh basil leaves are placed on the spices.
  • Extra virgin olive oil is added with a spiral motion.

In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.

The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.

The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.

The AVPN professional pizza course is held by Italian pizzaiolo. All information: 

  • the course is held in English and/or Italian
  • Course duration: 5 days of 8 hours each
  • Final exam with internationally recognised certificate

In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course

main.newsletterHeadline

Receive exciting news on the topic of pizza oven.
Subscribe now and never miss an action!