This is a specialized online course focused on authentic Neapolitan pizza-making using traditional Italian methods. It includes in-depth training on dough formulation, fermentation, handling, shaping, topping, and baking in a commercial environment.

This course is for individual professionals only — such as chefs, culinary students, pizzaioli, and entrepreneurs preparing to operate in a professional kitchen or start a pizzeria. It is not for home users or hobbyists.

While it is not affiliated with a formal culinary school, the course offers a certificate of completion that recognizes your training in Neapolitan pizza technique at a commercial level.

Unlike generic pizza-making tutorials, this course focuses exclusively on traditional Neapolitan style, following time-honored techniques, ingredient standards (like 00 flour and San Marzano tomatoes), and oven handling that reflect true Italian pizzeria practices.

This course is designed for use with commercial pizza ovens — wood-fired, gas, or electric. Instructions assume a minimum of 400–500°C (750–900°F) baking temperatures typical of professional Neapolitan pizza ovens.

The course contains several hours of high-quality instructional video, broken into modules. You can complete it at your own pace — some learners finish in a few days, others take several weeks.

You will receive: Lifetime access to all course videos and materials A certificate of completion (issued to the enrolled individual) Ongoing access to course updatesEmail-based support for any course-related questions

No. Each account is for one individual only. Sharing login details or materials violates our terms and will result in account deactivation without refund.

No refunds are offered. Because you receive instant access to all course content, all sales are final. Please ensure this course aligns with your goals before purchasing.

Currently, the course is offered in [Hindi]. We are working on subtitles and translated versions. Contact us to request language availability.

Yes — you can submit questions via email or through the course platform. While the course is self-paced, we’re committed to helping you succeed and respond promptly to technical or content inquiries.

The course you buy includes full lifetime access to all current materials. As we develop new lessons or premium content, you'll get exclusive offers and deep discounts reserved only for enrolled students.

Definitely. This course can help you standardize quality, train yourself or new hires, and fine-tune dough consistency and baking precision based on real Neapolitan standards.

Yes. The course is accessible on all major devices — desktop, tablet, and mobile — as long as you have an internet connection.

Yes. The course provides in-depth instruction on multiple fermentation methods, including (1) Direct method (same-day fermentation) (2) Biga (Italian stiff preferment) (3) Poolish (liquid pre-ferment) Each method is explained with detailed guidance on timing, temperature, and its impact on dough flavor and structure.

Yes. The course is accessible on all major devices — desktop, tablet, and mobile — as long as you have an internet connection.

Absolutely. The course teaches you how to handle it confidently — including kneading, stretching, and shaping without tearing.

The course follows traditional Neapolitan standards using Tipo 00 flour, known for its fine grind and elasticity. We discuss flour strength (W value), protein content, and how to choose the right flour for different fermentation methods.

Yes. We go deep into bulk fermentation, cold fermentation, and dough maturation — including how to control time and temperature for optimal flavor, structure, and digestibility.

Yes. The course includes guidance on key ingredients such as: (1) San Marzano tomatoes or equivalents (2) Fior di latte or bufala mozzarella (3) Sea salt, water quality, and olive oil

Definitely. The course teaches the traditional hand-stretching technique used in Neapolitan pizzerias, focusing on edge development, avoiding over-handling, and achieving the classic cornicione.

All baking demonstrations in the course are done using a Smoky Cave brick oven, known for its consistent high heat and performance in professional pizzerias. The oven reaches optimal Neapolitan baking temperatures (around 450–500°C / 850–930°F).

Yes. While the training is based on a Smoky Cave brick oven, the core baking principles—like stone temperature, dome heat, and turning—can be adapted to any commercial-grade pizza oven that reaches Neapolitan standards.