Professional pizza course of the AVPN
- AVPN professional pizza course
- Pizzaiolo from Italy
- internationally recognised certificate
€1,785.00*
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Original AVPN Professional Pizza Course – Certified
For 6–8 participants
Learn how to prepare the cultural heritage dish – the authentic Pizza Napoletana – just like in Naples.
Pizza Napoletana must be baked at very high temperatures in special ovens and demands true craftsmanship from its maker. It's no coincidence that UNESCO has declared authentic Neapolitan pizza a cultural heritage. Its preparation is a craft that pizzaioli must master through dedication and training.
Passing on this exceptional craft is the mission of the pizzaioli from the Associazione Vera Pizza Napoletana (AVPN). In specialized five-day courses, professional chefs and restaurateurs learn the high art of Neapolitan pizza under the expert guidance of Italian pizza makers. The dough may only consist of water, flour, salt, and yeast, and must rest for at least 8 hours. Baked at 480°C, the Pizza Napoletana spends only a short time in the wood-fired oven – just 60 to 90 seconds. The flavor is unique, and the variety of toppings is as boundless as the cook's imagination. Most importantly, a real Pizza Napoletana must only be made with selected ingredients and flours, preferably from the Campania region. Their use and preparation are precisely defined:
The peeled tomatoes, crushed by hand, must not be thick or contain chunks.
Fresh tomatoes should be cut into pieces.
Mozzarella di Bufala (sliced) or Fior di Latte (cut into strips) should be evenly distributed.
Grated cheese (if used) must be applied in a circular, even motion.
Fresh basil leaves are placed over the seasoning.
Extra virgin olive oil is added in a spiral motion. In addition to Margherita and Marinara, Vera Pizza Napoletana also includes other types of pizza using ingredients from Italy's gastronomic tradition.
Dough handling is also essential. The dough balls must be shaped by hand, working from the center outward. This pushes the air to the edge and creates the characteristic raised crust with air bubbles and leopard spotting. The pizza must be baked directly on the firebrick in the wood-fired oven, not on a tray. The finished pizza is evaluated according to strict criteria: it must be foldable, have a 1–2 cm high crust, be golden with minimal charring, and the underside must also be golden without burnt spots. The pizza must be round, no larger than 35 cm in diameter and no more than 4 mm thick in the center. The focus lies in the contrast of red tomato sauce, white mozzarella, and green basil.
The olfactory profile of an authentic Pizza Napoletana includes the intense scent of fresh bread, the tanginess of tomatoes and mozzarella, the fruity-spicy aroma of oil and garlic, and the herbaceous notes of basil and oregano. The ingredients come together in perfect harmony. According to AVPN, the nutritional value of an original Margherita (250g) is about 800 kcal, and the Marinara (250g) about 550 kcal. The pizza is baked in ovens from the manufacturers Valoriani and Izzo Forni.
The course is divided into three parts:
1. Theory:
- The history of Neapolitan pizza
- Different methods of dough fermentation
- Insights into water, flour, yeast, salt, tomatoes, mozzarella, and olive oil
- Important facts about wood-fired and gas ovens
2. Practice:
- Making pizza dough by hand and with a kneading machine
- Shaping the pizza
- Dough handling and seasoning
- Oven skills: firing up, inserting pizza into the oven, various baking techniques
- Finding the right baking temperature
- Analyzing baking results based on temperature
- Cleaning and care of the oven and tools
3. Test and Certificate
At the end of each AVPN course, there is a theoretical and practical exam. In the practical part, participants must bake two authentic Neapolitan pizzas: Margherita and Marinara. Every participant receives a certificate of completion for the course.
Good to Know:
Flexibility: Due to the ongoing pandemic situation, we reserve the right to make schedule changes as needed.
Hotel and Transfer: Upon request, you will receive a list of nearby hotels after booking.
Allergies/Intolerances: If you have any food allergies or intolerances, please let us know in the comments section during registration.
Number of participants: Minimum 4 / Maximum 8
Duration: 5 days, divided into lab school + theory
Schedule: 5 days, approx. 6 hours per day (Monday to Friday)
Location: La Bottega Toscana, Gewerbepark Birkenhain 2, 63589 Linsengericht, Germany
Final exam: Friday afternoon
AVPN workwear: 4 t-shirts, 2 pants, 2 neckties, 2 aprons, 2 head coverings, 1 backpack, 1 manual (English or Italian version)
Translator: The course is conducted in English or Italian – please note!
Up to 30 days before the course: 50% of the participation fee
From 29 days before the course: 100% of the participation fee
A substitute participant can be named up to 2 days before the course starts
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1 review
28 September 2020 16:05
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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