Neapolitan Pizza Course
This course equips you with professional skills for authentic Neapolitan pizza in busy kitchens, including precise AVPN-approved dough formulas, wood-fired oven techniques for 60–90 second bakes, smart topping management to control moisture and freshness, efficient high-volume service lines, and quick troubleshooting for common defects like soggy centres, pale crusts, or tight dough, ensuring every pizza delivers ideal texture, taste, and reliability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in genuine Neapolitan pizza through this hands-on course covering AVPN guidelines, choosing top ingredients, exact dough recipes, fermentation processes, and baking in wood ovens at 450–500°C. Master preparing toppings, portion control, and storage methods, while perfecting your workflow, service speed, and quality checks with fixes for issues like soggy middles, undercooked crusts, and uneven outcomes in fast-paced settings.
Elevify advantages
Develop skills
- Master AVPN dough recipes: mix, ferment, and shape real Neapolitan dough quickly.
- Operate wood-fired ovens expertly: manage fire, temperature, and 60–90 second cooks.
- Handle toppings and storage smartly: control moisture, sizes, and brief shelf life safely.
- Build a fast pizza production line: prep stations, team roles, and 1–2 minute service.
- Fix pizza problems instantly: solve soggy middles, pale crusts, and stiff dough.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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