Professional Masterclass

This masterclass is the result of two years of work. Filming began in 2023, and since then the content has grown significantly, taking into account all the feedback we received.

Today, in the Professional Masterclass, you will find over 3 hours of video content in the Classic version and up to 5 hours in the Premium version. Here is what is covered in the Classic version:

• How to choose the right flour

• Why stretch your dough in semola rimacinata

• Several pizza dough recipes for dine-in and takeaway

• Biga dough at 30 percent, 50 percent, and 100 percent, with different hydration levels

• Poolish dough

• Direct dough method and turmeric-colored dough

• Balling techniques, temperature control, and storage times

• How to freeze dough

• How to make a great tomato sauce, including a focus on San Marzano tomatoes

• Essential sauces: pesto, vegetable cream, and ricotta cream

• Which mozzarella to choose

• Stretching techniques

• A series of professional tips

• Classic pizza recipes and trending recipes

• Workstation organization

• How to create a menu, from classics to seasonal specials

• FAQ section covering the most frequently asked questions over the years

• Visit to the San Marzano tomato fields at the foot of Mount Vesuvius

• Interview with a flour specialist at the Molini Pizzuti laboratory near the Amalfi Coast

• How mozzarella is made

• Visit to a traditional dairy (latteria) in Naples

All recipes are also summarized in a downloadable 25-page eBook.

Feel free to check the next question to find out what additional content is included in the Premium version.

This masterclass took far more time and resources than we initially planned, but we wanted to go all the way — which is why it now includes 5 hours of content.

In the Premium version, you’ll find videos that are less essential than those in the Classic version, but that explore the subject in much greater depth. Here is the exclusive content:

• How to manage the impact of natural colorings in colored dough, including beetroot dough

• Higher hydration techniques with a spinach-colored focaccia

• How to use “Pasta di Riporto” and why it matters

• Additional sauces, including bell pepper purée and spicy oil

• Which cured meats to use

• How to bake multiple pizzas at the same time

• How to bake pizzas at temperatures ranging from 350°C to 500°C

• Turning pizza dough into a trendy sandwich concept

• Pizza Fritta filmed live in Naples

• Advice on managing social media

Of course, it is absolutely possible. However, we do recommend choosing the Premium version from the start if you are highly interested in the subject. The more account changes and upgrades there are, the more commission the platforms take, and the more administrative work we have to handle on our end.

That is why the Classic version is priced at 187 euros and the Premium version at 237 euros. If you decide to upgrade later, the total cost will be 254 euros, as the upgrade will then be priced at 67 euros.

You can start by following this masterclass first, which will help guide your decision. However, in the long run, investing in a mixer will become essential.

No, not all flours are suitable for making pizza. The most appropriate options are generally Italian T00 and T0 flours. In this masterclass, we even traveled to Naples to visit the mills and learn how to properly choose high-quality flour.

The recipes are explained and guided step by step in video format. In addition to the masterclass, you will also receive a downloadable document gathering all the recipes covered in the course — and even more.

The masterclasses are available exclusively online through our website and come with lifetime access, with no time limits. A downloadable summary document of the recipes is also included.

Please note that duplicating or redistributing the video content is strictly prohibited and illegal.

If you are a professional, it is strongly recommended to own a pizza oven. If you don’t have one yet, you will see in this masterclass pizzas baked in both wood-fired and electric ovens, along with my opinion on each.

For home cooks, it all depends on the result you want to achieve. In the videos, you will see pizzas baked in professional, semi-professional, and home ovens. However, if you are using a standard home oven, I still recommend a small investment: a baking stone — it will make all the difference.

We would be truly sorry to hear that, but we offer a full refund within 15 days.

If you exercise your right of withdrawal and explain the reason for your refund request, your refund will be processed within 15 days of your request, in accordance with our Terms and Conditions.*

This masterclass will fully serve its purpose, whether you already have experience or not. The best friend of any pizzaiolo is practice — it’s often said that it takes two years to become a good pizzaiolo.

This training will save you a considerable amount of time in your learning process by showing you the right steps to follow and the mistakes to avoid.

Our first restaurant, Nenni Ma Foi, is located in downtown Belfort, and our takeaway pizzeria, Pizza Gabriel, is in Danjoutin!

Yes, you can now gift the masterclass!

To do so, go to the “Home Cooks Masterclass” or “Professional Masterclass” page, depending on which option you’d like to offer. Scroll down to the section titled “Gift the Masterclass to a Loved One”, then select either the “Classic” or “Premium” plan.

Sign up and complete the payment just as you would for a regular purchase. Please make sure to double-check your email address — this is where you will receive the gift code.

Once your purchase is completed, you’ll receive an email containing a promo code (coupon) equal to the full value of the masterclass. Simply share this code with your recipient and let them know which plan you selected.

Your recipient will then need to sign up on the website as usual, choose the same plan you purchased, and enter the promo code in the designated field during registration. The total amount will automatically be reduced to €0, and they won’t have anything to pay.