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Sol Damiani posted an update
3 weeks ago (edited)
Level:
Scoolinary Team
🍕 ¡Últimas plazas con precio especial! 💥 Precio final: 199 € (antes 399 €)
Hemos abierto las últimas plazas del Master Fundamentos de la Pizza para Chefs Profesionales con Luigi di Domenico… ¡y lo hacemos con un 50% de descuento!
📅 Inicio: 14/10 – 🎓 Certificado avalado – 📍 En español
Un programa intensivo con 5 sesiones ONLINE en vivo, 4 semanas de duración, feedback directo y enfoque 100% práctico para quienes quieren llevar su técnica pizzera al siguiente nivel.
👉 Las plazas son muy limitadas y esta promoción solo estará disponible hasta agotar cupo.
Reserva la tuya ahora haciendo clic aquÃ.
ametseselom7-8c4024, stef_noni and 11 others4 Comments-
I would love to do this one but next time when I have the money for it
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Level:
Scoolinary Team
@mickysandycogmail-com Hey there, Chef Micky! 😊 We totally get it — sometimes timing just has to line up with everything else. Meanwhile, is there a specific skill or dish you’re hoping to master with Chef Luigi? Maybe we can recommend something to get you started! And if you’ve been cooking lately, we’d love to see your creations in our cooking feed — share a pic when you feel like it! 📸✨
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@soldamiani pretty much all of it. But maybe more focus on the building the fire and maintaining proper heat in different ovens
You know what also dough forming 😁 I’m making gnocchi tonight I’ll post some pictures-
Level:
Scoolinary Team
@mickysandycogmail-com Hi Micky! In The Fundamentals of Pizza Course (https://www.scoolinary.com/courses/the-fundamentals-of-pizza) you’ll learn traditional techniques, from making the perfect dough to selecting fresh ingredients and baking in professional or home ovens. Chef Luigi Di Domenico guides you through direct and indirect methods, classic yeast dough with double fermentation, and the use of preferments like biga and poolish. You will apply this knowledge to three types of pizza: classic Margherita with cheese, San Marzano tomato sauce and basil; ham, mushroom and truffle pizza; and fresh vegetable pizza.
-Fire building and heat control:
The course includes practical tips on how to get the best from your oven, including professional ovens reaching up to 500°C (932°F). While the main focus is on baking techniques and temperature management in wood-fired and home ovens, you will gain useful insights on maintaining proper heat and baking times to achieve professional results.
-Dough forming:
You will learn kneading, fermentation, and shaping techniques to create professional-quality dough. The course covers both direct and indirect kneading methods, and how to handle preferments to develop flavor and texture.Excited to see those gnocchi pics soon — We’ll keep an eye out! 👀👩🍳
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