Discover your journey
Learn to Make Authentic Pizza with World-Class Instructors.
Learn step-by-step techniques from top chefs worldwide and create perfect pizzas from the comfort of your own kitchen. Whether you're a beginner or an aspiring pizzaiolo, this course will elevate your skills to new heights!
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Why Choose This Course?
This is not a hobbyist course. It’s professional training for chefs, students, and food entrepreneurs who want to master Neapolitan pizza — from dough to fire.
What Makes It Different?
- Chef-led – Real pros, real experience.
- Deep knowledge – Understand the why, not just the how.
- Timeless techniques – No trends. Just tradition.
- Hands-on tools – Train with commercial-grade gear.
- Precision & control – Fermentation, hydration, and dough mastery.
- Certificate included – Show your skills with pride.
- Lifetime access – Learn anytime, own your pace.
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The Journey of Neapolitan Pizza – A Brief History
📍 1700s – Humble Beginnings
Born in Naples' streets, pizza was a simple flatbread for the working class — topped with garlic, tomatoes, or anchovies.
👑 1889 – Royal Recognition
Pizza Margherita was created for Queen Margherita, using tomato, mozzarella, and basil — mirroring Italy’s flag.
🔥 Early 1900s – Pizza Becomes Craft
Pizzaioli turned pizza-making into an art, mastering dough, fermentation, and wood-fired baking.
🌍 Mid 1900s – Global Spread
Italian immigrants brought pizza worldwide. Styles evolved, but Naples remained the heart of tradition.
🛡️ 1984 – AVPN Founded
The Associazione Verace Pizza Napoletana set strict rules to protect authentic Neapolitan pizza.
🏆 2017 – UNESCO Recognition
The art of the Neapolitan pizzaiuolo became a UNESCO Intangible Cultural Heritage.
🔥 Today – A Global Standard
Neapolitan pizza is celebrated globally — still handmade, wood-fired, and rooted in Naples’ tradition.