Pizza chef course

The pizza maker is the professional specialized in the preparation of pizza - from the choice of ingredients to the filling and cooking in the oven. The processing of the pizza dough is the most delicate moment of the process, as it directly determines the quality and digestibility of the pizza. For this reason, the pizza maker must choose the appropriate type of flour, manage the dosage of the ingredients (flour, water, salt and yeast), the handling and the rising times to obtain a dough of the desired thickness and consistency, and in sufficient quantities according to the to production needs or to expected customers. Another very important task of the pizza chef is to manage the cooking of the pizza in the oven (wood oven, as tradition dictates, or electric or gas oven), taking care of the times and the temperature to churn out tasty pizzas. The craft therefore requires great technical skill to knead, roll out and cook quality pizzas - without neglecting the aesthetic aspect and presentation. In addition to making pizza and other snacks such as pizzas, focaccias, calzones, wraps and panzerotti, the pizza chef is responsible for taking care of the work area, i.e. the dough area (the pizza chef's counter, usually in marble, where it is kneaded and rolls out the pizza) and the oven area. He must make sure that it is always clean and in optimal conditions, in compliance with the hygiene regulations in force, and take care of the routine maintenance of the oven and of the work tools (such as slicers). Furthermore, depending on the context, the pizza chef can be entrusted with various other management tasks: