2 day Commercial Hands-on Pizza course, by Chef Judy Koh

This course is excellent for those who wish to make good pizzas and especially for those planning to open a pizzeria. Two types of Pizza will be taught: Super Thin and crispy, commercial style, thick and bready, as well as sweet and savoury pizzas, red and white toppings. Although we associate Pizzas with the Italians, during this course, you will also learn to make Pizzas with an Asian twist, such as Japanese toppings and sauce on western pizza base .Indeed, this is a very comprehensive course and Chef Judy will take you into a deeper understanding of pizza making. Students will also learn how to prepare the dough in advance, par-bake and freeze it so that it can be pulled out of the freezer anytime pizzas are required. Different Methods and the right equipment used in making pizza will also be touched on. We will be covering both savoury and sweet pizzas, also known as ‘pizza dolce “or dessert pizzas. Creative Pizzas such as heart shaped pizzas for Valentine’s Day; happy face kids’ pizzas will also be covered

Course content:

• Pizza dough –the use of various types of yeasts in pizza dough and their substitutes. Use of deactivated yeast in pizza making. How do you make your own deactivated yeast.
• Traditional Italian pizza dough versus the incorporation of pencil fat into pizza dough and how this affects the texture and crispiness of the dough.
• Thin versus thick pizza.
• Types of flours used and the difference it makes in terms of textures and mouth feel
• Use of plain flours, whole wheat flours for high fibre pizzas
• Use of improvers in commercial pizza dough…is it necessary?
• Freezing cooked and uncooked pizza bases…
• How to par bake dough so that serving freshly baked pizzas quickly to customers becomes an easy and convenient process.
• Temperature control in baking pizzas.
• Types of ovens used in pizza making…what is the difference between a pizza oven and conventional, ordinary ovens.
• Use of sheeters and pizza press
• Folded pizzas, i.e Calzones
• Types of pizza sauces:
• Red sauces-tomato olive oil and fresh herb base cooked tasty tomato sauce with onions and herbs
• White sauce topping
• Sweet sauce toppings- berry toppings with fresh fruit and cheese sauce
• Types of cheese used-Ricotta cheese, mozzarella cheese, Parmesan cheese, etc and use of salad toppings to enhance the look

Egs of Famous pizzas covered:

• Pizza Margherita-this is one of the classic pizzas. According to legend, this was invented by the Neapolitan Raffaele in 1889 in honour of the Italian Queen Margherita.
• Four-Seasons Pizza (Pizza Quattro stagioni)-an interesting four flavoured pizza
• Pizza with Mushrooms (Pizza coi funghi)-a great vegetarian delight
• Pizza with Seafood (Pizza ai frutti di mare)-mussels and prawns with Asian sauce
• Pizzettas- a selection of mini pizzas

A Certificate of Accomplishment will be awarded to those who complete the Course