Specializations: Pizza

Specializations: Pizza

Perfect your pie making skills with this in-depth pizza manufacturing training!

This specialized seminar will give you the knowledge you need to understand the critical components of the pizza business. Create unique combinations of dough, sauce, and toppings that will separate you from the competition and have your customers begging for more. Our pizza production course will teach you the ins and outs of pizza styles - from deep dish to ultra-thin. Learn how ingredients, freezing techniques, take-and-bake options, and equipment impact your final product – so you come out with a perfect pizza every time.

Experience Level

Anyone with a foundation in baking will benefit from this training course as they expand their knowledge of specialty products. This course is ideal for retail and wholesale pizza producers, entrepreneurs, owners, managers, research and development personnel, as well as ingredient and equipment suppliers.

After this seminar you’ll know how to:

  • Stay ahead of health trends: gluten-free, reduced sodium, low-carb, high fiber
  • Evaluate pizza dough, sauce, and topping varieties based on customer preferences
  • Use different ingredients, equipment, and processes to make dough and fully cooked pizzas
  • Differentiate between various pizza styles: Chicago, Detroit, New York, St Louis, California, Neapolitan, and Sicilian

Upon successful completion of this course you will receive 2.7 IACET continuing education units.

Time Activity
8:00 a.m. Welcome and Introductions 
9:00 a.m. Pizza Industry Trends and Demographics
9:45 a.m. Break
10:00 a.m. Flour Science and Technology
  • Discuss why the composition of flour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
11:00 a.m. Function of Ingredients in Pizza Dough
  • Describe the function and applications of ingredients used in pizza dough production
12:00 p.m. Lunch (On your own)
1:00 p.m. Dough Additives
  • Identify where dough additives are used and their advantages 
2:00 p.m. Dough Making
  • Review key control points in formulating, mixing, fermenting (proofing), and retarding of pizza dough
3:00 p.m. Break
3:15 p.m. Ingredients and Assembly
  • Explore proofers, dividers, rollers, pizza presses, and pans available in pizza applications and techniques to assemble pizzas
4:00 p.m. Pizza Ovens
  • Compare impingement vs. deck oven use for pizza baking
5:00 p.m. Adjourn for the day
Time Activity
8:00 a.m. Review of Previous Day - Question & Answer
8:30 a.m. Pizza Sauce Quality and Performance
  • Describe types of pizza sauce, ingredients, and formulation
9:00 a.m. Cheese Quality and Performance 
  • Explain how cheese quality impacts performance in pizza applications
10:00 a.m. Break
10:15 a.m. Meat Toppings Quality and Performance
  • Relate types of meats toppings available for use in pizza making
11:15 a.m.  Other Toppings
  • Identify ingredients such as vegetables, seeds, and other things used to garnish pizzas
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab
  • Make pizza dough and sauce with ingredient variations
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review of yesterday - Question and Answer
8:30 a.m. Dough Management 
  • Compare equipment and methods used to make pizza dough in retail pizzerias and commissaries
  • Discuss key control points of making and using frozen dough
10:00 a.m. Break
10:15 a.m. Specialty Pizzas
  • Describe the ingredient, formulations and processing differences of different styles of pizza 
11:15 a.m. Waste and Dough Cost
  • Define costs related to pizza processing and key areas of waste to avoid
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab
  • Form, top, and bake variations of pizzas
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review of Previous Day
  • Evaluate and discuss pizzas made during the course
9:00 a.m. Pizza Pans
  • Discover pan materials and usage in pizza baking
10:00 a.m. Break
10:15 a.m. New Product Development 
  • Discuss current trends and healthier pizza options such as gluten free, reduced sodium, ect. 
11:00 a.m. Course Review and Wrap-up
12:00 p.m. Seminar Concludes

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online: add to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.

Specializations: Pizza Manhattan, Kansas, United States of America
Oct 22 - 25, 2018
Baking Processes
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