A real shift
Mix and ball dough the day before, prep toppings, fire the oven, then stretch, top and bake through a fast service.
Skills that matter
- Dough fermentation
- Stretching and shaping
- Oven management
- Speed
- Consistency
Qualifications
- Level 2 Food Safety
- Pizza schools and courses
- Associazione Verace Pizza Napoletana training (international)
Where it leads
- Pizza chef / pizzaiolo
- Head pizza chef
- Pizzeria owner
- Food truck
What we'd ask on the show
- The Neapolitan pizza rules
- Wood-fired ovens and the heat
- Why pizza is a perfect small business