Lessons

Lesson 1 - Flour

Wednesday 20 November 2019

Knowing your raw materials
• Flour classification
• Flour chemistry and strength
• Short fermentation VS slow maturation

Lesson 2 - Yeast

Wednesday 4 December 2019

Knowing your raw materials
• Rising VS maturation
• Brewer's yeast VS sourdough
• Direct mixes VS indirect mixes

Lesson 3 - Neapolitan-style pizza cooked in sheet pans or on a peel

Wednesday 15 January 2020

Seizing opportunities
• The rules and the raw materials for Neapolitan pizza
• Soft and crunchy: the texture of pizza
• Balanced recipes

Lesson 4 - Special dough recipes

Wednesday 29 January 2020

Seizing opportunities
• Conventional agriculture and organic agriculture
• Not only soft wheat: exploring other cereals

Lesson 5 - Pizza alternatives

Wednesday 12 February 2020

Seizing opportunities
• Bread making theories
• Dough management and balancing
• Optimising the laboratory: cold and vacuum technique

Teachers

Tommaso Zago

COURSE START DATE

20 November 2019

END OF REGISTRATION

20 November 2019


Class timetable: 09:00 - 14:00

Place: S. Martino di Lupari

Posti ancora disponibili: -

Costo: -

Course brochure Apply