In-person training
Free
Formattemp
In progress
"Nuove Frontiere Lavoro", in collaboration with the training organization "Idee Insieme" and thanks to the "Formatemp" fund, publishes a "Neapolitan Pizzaiolo" course in presence with the help of laboratory classrooms
The course aims to provide the skills relating to the entire process of preparing Neapolitan pizza appropriate to the professional figure of Neapolitan Pizza Chef, following a line in line with that traced by ISFOL now INAPP. The course is held at the Pizzeria laboratory of Ideas Together with equipment and tools necessary for the efficient execution of the course.
Specifically, the Neapolitan Pizza Chef falls within the professional economic sector "Tourism Services", in the work process "Catering Services" in the activity area "Management and coordination of kitchen activities and Pizza Preparation" specified as follows:
- Acquisition and application of work equipment and tools
- Knowledge of the tools and practice of preparing and rolling out the dough
- Knowledge of the tools and practices of preparing ingredients
- Work cycle organization
- Knowledge of product cooking and oven cleaning techniques
- Order taken by the dining room attendant
- Store raw materials and semi-finished products
- Knowledge of general aspects of HCCP and Food Hygiene
- Manage warehouse and food and non-food waste
- Know and apply the techniques for preparing the ingredients for the filling on the workbench
- Store the dough
- Coordinate the processing phases
- Know and use the equipment
- Roll out the dough
- Use (adjust, maintain and clean) the oven
GOAL OF THE PROJECT:
The course aims to provide the skills covering the entire process of preparing Neapolitan pizza appropriate for the professional role of Neapolitan Pizza Chef, following a guideline consistent with that outlined by ISFOL, now INAPP.
At the end of the course, students will be able to manage the pizzeria service by acquiring the following skills:
- Acquisition and application of work equipment and tools
- Knowledge of the tools and practice of preparing and rolling out the dough
- Knowledge of the tools and practices of preparing ingredients
- Work cycle organization
- Knowledge of product cooking and oven cleaning techniques
- Order taken by the dining room attendant
- Store raw materials and semi-finished products
- Knowledge of general aspects of HCCP and Food Hygiene
- Manage warehouse and food and non-food waste
- Know and apply the techniques for preparing the ingredients for the filling on the workbench
- Store the dough
- Coordinate the processing phases
- Know and use the equipment
- Roll out the dough
- Use (adjust, maintain and clean) the oven
Students will practice with precise equipment suited to the Neapolitan pizza making profession.
FUNDING BODY: Formattemp
PROMOTING BODY: New Frontiers of Work
IMPLEMENTING BODY: Ideas Together soc.coop.soc.
PRICE: free (funded by Forma.temp)
DURATION: 160 hours Since the day March 23 to May 19, 2026 - 40 total classroom days from 4 ore;
CERTIFICATE: attendance (min. 70% of total hours)
CLASSROOM LESSONS: the lessons are from Monday al Friday from 9:00 13:00
LOCATION OF ATTENDANCE: Via Ferrante Imparato, 192 - San Giovanni a Teduccio (Na)
MEMBERSHIPS: To participate in the course, you can contact the laboratory at 081.19810920 (by 20/03/2026 at 17.00 pm)
PARTICIPATION REQUIREMENTS: the course is aimed at candidates for temporary work assignments (both unemployed and out of work) registered and selected by the Employment Agency;
- for foreigners, knowledge of the Italian language and grammar, even if NOT certified;
PARTICIPATION: Those who have joined will be contacted by email or telephone for confirmation (by 20/03/2026 at 18.00 pm) of participation from 23/03/2026 at 09.00 pm at the location where the pizza making laboratories are located.
INFO: For any further information, call IDEEINSIEME at 081.19810920
Course modules
1.1
Taking care of the supply and conservation of raw materials and semi-finished products
MODULE CONTENTS:
- Storage of raw materials and semi-finished products
In-depth analysis of raw material preservation systems for finished and semi-finished products
- HCCP and Food Hygiene
Students will be informed of the main current regulations regarding the prevention of food contamination hazards;
-Warehouse management
Knowledge of warehouse and food inventory management principles
-Waste management
Knowledge of food and non-food waste management techniques
-Techniques for preparing filling ingredients on the workbench
Arrange the ingredients (dairy products, cheeses, oil, spices, tomato, etc.) on the work surface in a sequence that will facilitate the garnishing and filling process.
PLANNED EXERCISES:
- Exercises and simulations
Using the equipment provided, participants will practice simulating the entire product preparation and storage cycle.
- SIMULATION TEST
2.1
Making Neapolitan pizza dough
MODULE CONTENTS:
- Preservation of the dough
Knowledge of the techniques for protecting dough loaves during the leavening phase until they are used
- Coordination of the various processing phases
Knowledge of the various phases to follow for an adequate dough preparation cycle and the cutting techniques for the formation of the loaves
-Use of equipment
Knowledge of the types and operating mechanisms of the main equipment and machinery for dough processing (e.g. mixers)
- Rolling out the dough and measuring the ingredients
Acquisition of dough rolling techniques and evaluation of the quality and dosage of the ingredients that make up the dough and the topping of Neapolitan pizza in relation to leavening times and temperatures
- Adjustment, maintenance and cleaning of the oven
Application of control and regulation procedures for the cooking process of products and ordinary maintenance and cleaning techniques for the oven
PLANNED EXERCISES:
Simulation
The class will complete practical exercises covering the entire production cycle for Neapolitan pizza. Each student will be given the materials and a handout briefly summarizing the simulation, which will be performed in turn. Each simulation is observed by all students, prompted and corrected by the teacher, and finally discussed in plenary at the end.
- SIMULATION TEST
3.1
Rights and duties of temporary workers
Rights and Duties of Temporary Workers
4.1
Health and safety in the workplace
Health and safety in the workplace