Wood-Fired Pizza Making

Authentic wood-fired pizza is the ultimate and original fast food, but pizza-making at a professional level takes time and skill to master.

This comprehensive hands on course has been developed for existing bakers, chefs, food-business start-ups  and advanced home bakers who want to learn how to produce authentic Neapolitan-style pizzas.

Tutor and expert baker Wayne Caddy has travelled to Italy to learn how to produce ‘vera pizza’. He will share his expertise as you create a range of authentic pizzas in a wood-fired oven and in a stone-based deck oven. This professional level one day course will cover:

• Professional recipes and formulas
• The importance of ingredients, in particular flour types, tomato varieties and cheese selection
• Pizza bases and different yeasts in dough production
• Professional mixing methods
• Dividing and scaling
• Hand shaping and pinning techniques
• Traditional and contemporary pizza toppings
• Oven management; from firing of wood-fired ovens to loading and unloading

This course will take place at The School where pizzas will be baked in professional stone based deck ovens, as well as a mobile wood-fired oven.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. We encourage students to bring their own containers to transport their food home. 

This course is suitable for vegetarians and vegans.