Become a pizza professional!
Whether you have experience or not, this course is made for you
Professionals Masterclass
If you want to stand out from the crowd and make pizzas worthy of the name, you’ll find in this training course all the recipes and tips Gabriel has acquired over the years…
Everything is revealed: the steps to follow, resting times, production secrets…
This course is a real time-saver, giving you the essential recipes for making good pizzas, as well as the tips and mistakes not to make, so you can quickly become an exceptional pizza maker!
An open-minded training program: Pizza is truly an art.
So many parameters have to be taken into account: humidity, ambient temperature, resting time, flour quality… This course takes place in a standard climate and explains how to behave when the seasonal changes… You can’t make the same pizzas in southern Italy as in Finland or Hawaii, for example!
A veritable goldmine of information, with a money-back guarantee!
"If I had this training when I started making pizzas,I would have saved years..."
– Gabriel
"If I had this training when I started making pizzas, I would have saved years..."
– Gabriel
This Masterclass is made for you if:
- You want to make high quality Neaoplitan Contemporary Pizza
- You are not afraid in making your dough rest at least for 24h
- You want to stand out from the crowd
- You want to understand the good moves and the avoidable mistakes
- You are tired of overly yeasty and indigestible recipes
- And above all, if you are an unconditional Pizza Lover ! (also works if you want a succesfull business)
What you'll get:
- Tips and recipes from a pro
- Several working methods to suit your exactneeds
- Gabriel's cooking secrets
- Essential techniques for any good pizza maker
- Extremely tasty, digestible and high-quality results
- Lots of personal satisfaction (and a thriving business)
Feedbacks
“My place started doing very well since Gabriel’s training”
—S.Gombojav
“After almost 10 years of experience, I thought I knew a lot, but Gabriel made me discover a whole new profession”
—S.Tzicuris
“I still have progress to make but I’m now living my passion and it’s extraordinary”
—O.Vanderkelen
FAQ
You can start by taking a look at this training course, which micht help you making the right choice, but it will be later on an essential investment.
No, not all flours are suitable for pizzas. The reference is T00, but you’ll learn more in the video!
The recipes are explained and dictated on video, but you’ll also receive a downloadable document with all the recipes covered and more. These include recipes with or without biga, with little or a lot of hydration, recipes used by world champions, theory and much more…
The training courses will only be available online via our website, but a document summarizing the recipes will be available for download.
As a reminder, duplication of video content is forbidden and illegal.
It would be a huge disappointment for us, but we are prepared to fully refund the consumer within 15 days.
If you exercise your right of withdrawal explaining us why you want a refund, it will be made within 15 days of your request in accordance with our terms and conditions*.
Whether you already have experience or not, this training course will do the job. A pizza maker’s best friend is practice. It’s said that it takes 2 years to become a good pizza maker, and this training course will save you a considerable amount of time by showing you what to do and what you shouldn’t. If you still need practice, you can always submit a training request to Gabriel on the Contact page.
« I’ve done a great deal of research over the years, and I’ve now completed a good number of training courses. Each time, I’ve preferred to work with people who have already had experience with pizza, because I’ve often had the impression that I was teaching them a completely different job from their own! In its apparent simplicity, pizza really is an art that you’re never finish learning! »
Yes, we’ll send you one after payment!
For the moment, our first address is the Nenni Ma Foi in Belfort, but new locations are in the pipeline!
