Courses

Concepts and approach to direct kneading, food cost basics and explanation of the differences between direct and indirect kneading, in order to introduce the participant and future pizza chef to what will be the intermediate course.

Introduction to indirect kneading: Biga, Poolish and autolyse. We will study the differences between indirect kneading and the use of leaven, learning when to use one or the other.

The Torromino method: the method that saved me, as well as many companies, from a wide range of problems. From space optimization to efficient management of different bakery products.

With the Master School package you will also receive all video courses of the Starter, Plus and Pro levels, so that you always have all my knowledge at hand at the click of a button.