Se former au métier de pizzaïolo en assimilant les aspects théoriques et techniques
Renforcer vos compétences en pratiquant des empâtements plus techniques « poolish » & « Biga »
Mettre en pratique le protocole de l’empâtement ainsi que l’étalage à la main grâce aux connaissances théoriques acquises
Utiliser d’autres formes empâtements grâce aux spécialités telles que : « In teglia », « focaccia », « romaine » et « napolitain »
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