Professional pizza course of the AVPN
AVPN professional pizza course 25. - 29. January 2021
Learn how to prepare the world cultural heritage, the real pizza Neapolitana.
A Neapolitana pizza wants to be baked in very high temperatures in special ovens and demands a real feat from its cook. It is not for nothing that UNESCO has declared the original Napoletan pizza a World Heritage Site. The preparation is a craft that Pizzaioli has to learn with difficulty.
The Pizzaioli of the Associatione Vera Pizza Napoletana (AVPN) have set themselves the task of passing on this extraordinary craft. In special courses over five days, restaurateurs get to know the high art of Neapolitan pizza under the expert guidance of Italian pizza makers. The dough may only be made from water, flour, salt and yeast and must rest for at least 8 hours. At 480 degrees the Pizza Napoletana only wants to be in the wood oven for a very short time, just 60 to 90 seconds. The aroma is unique and the possibilities of the topping are as varied as the chef's imagination. The most important thing is that a real Napoletana pizza may only be made with selected ingredients and flours. The products must preferably come from Campania.
Their use and preparation is described in detail:
The peeled tomatoes, which are chopped by hand, must not be thick and with pieces still present.
Fresh tomatoes should be cut into pieces.
The mozzarella di bufala (sliced) or the fior di latte (sliced) should be evenly distributed.
Grated cheese (if used) should be spread over the pizza with a rotating and even movement.
The leaves of fresh basil are placed on the spices
Extra virgin olive oil is added with a spiral movement.In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from the Italian gastronomic tradition.
The handling of the dough also plays a central role. The dough balls may only be worked with the hands from the center outwards. This displaces the air outwards and forms the characteristic border with the air bubbles and the leopard color. The pizza must be baked directly on the firebrick in the wood oven, not on a tray. The quality of the finished pizza is strictly assessed. It has to be easily folded onto itself, it needs 1-2 cm crust and a golden color with few burns, the underside must also be golden and without burns. The pizza must be round with a maximum of 35cm diameter and 4mm thickness in the middle. The focus of the pizza is the red color of the tomatoes in contrast to the white of the mozzarella and the green of the basil.
The olfactory aromas of the Original Pizza Napoletana are the intense scent of fresh bread, the sour note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic and the herbaceous taste of fresh basil and oregano. The ingredients together create a harmony in taste. The nutritional value of the original Margherita is around 800 kcal at 250 g and around 550 k cal for the Marinara at 250 g. This is what the AVPN states.
The course consists of three parts:
1. Theory (6 hours):
The history of Neapolitan pizza
- Different ways of dough guidance
- About the ingredients water, flour, yeast, salt, tomatoes, mozzarella and olive oil
- Important about wood and gas stoves
2. Practice (34 hours):
Making the pizza dough by hand and in the kneading machine
- Shaping the pizza
- The handling of the pizza dough and the seasoning
- Oven functions: cheering, inserting the pizza in the oven, various baking techniques
- Find the right baking temperature
- Analysis of different baking results due to temperature
- Cleaning and care of the oven and utensils
3. Test and certificate
At the end of each AVPN course there is a theoretical and a practical test. During the practical test, participants must bake two original Neapolitan pizzas, the Margherita and the Marinara. Each participant receives a certificate of participation in the course.
Useful information:
Hotel and Transfer: Upon request, you will receive a list of hotels in the vicinity after booking. If there is sufficient demand, we will arrange a shuttle from the hotel to the pizza school.
Flyer: See the PDF of the AVPN with the exact course content: Italian Flyer, Flyer in English
Allergies / Incompatibilities: If you have allergies or adverse reactions to certain foods, please inform us in the free text field in the registration form.
In the event of cancellation/cancellation by the customer/participant, the following fees will be charged:
Up to 30 days before the event: 50 % of the participation fee
From 29 days before the event: 100 % of the participation fee
Provision of a replacement participant possible up to 2 days before the start of the course
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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