Prepare an authentic neapolitan pizza with natural ingredients, from scratch!
In this online course you will learn, first hand, how to prepare a Neapolitan pizza and a sheet pan pizza with the Figurato’s, who were awarded the prize of best pizza in Spain in the year 2020. You will learn how to prepare a perfect dough, how to stretch it and cook it. You will get to know different varieties of Neapolitan pizza, how to choose ingredients,and the relevance of tomato or mozzarella.
In this course, the Figurato brothers will teach you the secrets to prepare an exquisite dough, how to knead and the fermentation secrets. Moreover, they will prepare classic Neapolitan pizzas baked in a traditional oven and in a domestic oven, and, if you do not have a Neapolitan oven, the pizza will be baked in a convection oven.
By the end of this course, you will be able to:
* Master the technique to prepare and knead as a professional chef
* Know the ingredients needed to prepare the best sauce for your pizza
* Know the types of cooking for the pizza, Neapolitan oven or sheet pan
Course curriculum
Course Content
What you'll learn
Flour, kneading, fermentation and buns of the authentic Neapolitan dough, and the most emblematic recipes
In this course, the Figurato brothers will teach you the secrets hidden behind a good Neapolitan pizza dough.
From how to select the type of flour, the kneading process -either direct or indirect, by hand or with kneader, and how to get acquainted with the essential fermenting times.
How to understand the relevance of tomato sauce, how to prepare it with raw tomatoes, how to select a good mozzarella cheese and how to cut it. Also, how to prepare the most emblematic pizzas in the Neapolitan cuisine and some of their creations, which led them to rank among the best 2 pizza restaurants in Europe, as the pumpkin and guanciale pizza.
Who is it for?
This course is addressed to all those professional chefs who are willing to get to know the Neapolitan pizza secrets, and also to the amateur gourmet who desires to prepare exquisite pizzas at his/her own place, since the Figurato brothers prepare and bake the pizzas in different types of ovens so that you can adjust the technique according to your needs.
What you’ll need
- Kneader
- Neapolitan oven
- Convection oven
- Domestic oven which reaches 340 degrees
Neapolitans, from Caserta, the Figurato brothers have taken advantage of their passion for pizza and their experience in the business and marketing world to create their Fratelli Figurato brand and make the best pizzas in Spain.
About Scoolinary
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
Panos Koutso
It has a lot of important information on how to select flour and how to treat the dough correctly in all aspects. Can't wait to start implementing all those. Could have used the information on how to substitute yeast with sourdough, but I guess it will be similar to how you use biga so I will improvise.
marcu_88o7
Pizza Napoletana, originating from Naples, Italy, is a classic culinary masterpiece that has captured the hearts and taste buds of people around the world. This iconic dish is a testament to the simplicity of authentic Italian cuisine, focusing on high-quality ingredients and traditional techniques. At the heart of Pizza Napoletana is its dough. Crafted from just a few ingredients - flour, water,
very interesting and rich seminar