Pizza Mastery Course: Step-by-Step Training
Our 8-week intensive program covers everything from dough preparation to oven mastery. Each session builds on the previous one, ensuring comprehensive skill development.
Week 1-2: Fundamentals
Learn about ingredient selection, dough theory, and basic kneading techniques. Understand the science behind perfect pizza dough.
16 hoursWeek 3-4: Dough Mastery
Advanced fermentation techniques, dough balling, stretching methods, and managing different hydration levels.
16 hoursWeek 5-6: Toppings & Sauces
Create authentic Italian sauces, select and prepare premium toppings, and learn balance and flavor pairing principles.
16 hoursWeek 7: Oven Techniques
Master wood-fired and electric oven management, temperature control, and perfect baking times for different pizza styles.
8 hoursWeek 8: Final Mastery
Perfect Neapolitan, Roman, and contemporary pizza styles. Business basics for aspiring pizzeria owners included.
8 hours + final examTotal Course Duration: 64 hours over 8 weeks (2 evening classes per week + 1 Saturday workshop)
Class Size: Limited to 12 students for personalized attention
Certificate: Official Salvatore Pizza Academy certification upon completion
Skills You Will Master
By the end of our course, you'll have developed professional-level pizza-making skills:
What Our Students Say
"As a home cook, I never imagined I could make restaurant-quality pizza. The instructors at Salvatore are incredible—patient, knowledgeable, and passionate. I'm now running a successful pop-up pizza business!"
"The course exceeded all expectations. The hands-on approach and small class size meant I got personalized feedback every step. The dough mastery section alone was worth the entire course fee."
"Coming from a professional kitchen background, I was impressed by the depth of technical knowledge. The instructors are true masters who genuinely care about passing on authentic techniques."
Meet Our Master Pizzaiolos
Salvatore Lombardi
Born in Naples, Italy, Salvatore trained in pizzerias across Italy before bringing his expertise to Canada. Winner of multiple international pizza competitions and author of "The Art of Neapolitan Pizza."
Maria Giordano
With a background in food science, Maria combines traditional techniques with modern understanding of fermentation. She has consulted for pizzerias across North America and Europe.
Antonio Rossi
Third-generation pizzaiolo specializing in wood-fired oven techniques. Antonio has trained over 500 students in proper oven management and temperature control for perfect pizza every time.