You will learn:

• Techniques and secrets for a traditional dough
• How to leaven your dough
• Cutting, shaping and rolling into balls
• Opening and stretching the dough
• Usage of flavourings
• Working with the perfect oven conditions

The Starita Family

Antonio Starita got his hands into the dough at just 12 years old. Now a third-generation pizza-maker and owner of one of Naples’ oldest and most revered pizzerias, Starita is carrying his family’s Neapolitan tradition into the next generation. Indeed, not only has Pizzeria Starita a Materdei flourished under his ownership, it attracts crowds from well beyond the city limits.

With a successful business at home, Starita made his way to the United States opening Don Antonio in New York City. As authentic as stateside pizza gets, Starita’s Neapolitan pizzas quickly won local (and national) acclaim, voted “Best Pizza” by New York Magazine in its annual “Best of New York” issue, and featured in The New York Times, The Wall Street Journal, and Food & Wine.

* Increased productivity – Training improves efficiency and productivity of employees. Well trained employees show both quantity and quality performance. There is less wastage of time, money and resources if employees are properly trained.

* Less supervision – A well trained employee will be well acquainted with the job and will need less of supervision. Thus, there will be less wastage of time and efforts.

* Customer experience – Better pizza means a better customer experience which translates into the opportunity to maximise positive reviews as well as the profitability of your business.

Location: Bellavita Academy, 11C Dock Street, London E1 8JN

Duration: 3 days Wed 21st June/ Thur 22nd June/ Fri 23rd June from 9.30am – 3.30pm, 6 hours each day – October (Date to be confirmed)

Attendees: max 12 people

Attendance: minimum 90%

Certificate: Starita-Bellavita Certificate of Attendance

Test your skills: making pizza for the public for Bellavita Pizza Night at the end of the course

Course Fee: £1,195

BOOK NOW to become the best pizzaiolo – Limited places available.

DOWNLOAD THE BROCHURE HERE