Wood-Fired Pizza Making

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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 welcome students to bring their own containers to transport their food home. Learn more here ...

"I thought you did a great job of covering pizza making for such a wide range of scenarios, from small domestic to bigger commercial."

"High quality teaching - the kind that really sticks with you and changes your behaviour rather than just making for a nice day out. Good job!"


We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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