LUROPA Guangzhou
Italian Pizza Training Center
Systematically learn authentic Italian pizza making — from dough fermentation to baking and plating. Master standardized techniques across the entire process and launch your professional pizza career.
Are You Facing These Challenges?
Already running a store but constantly struggling with —
Want to unify your team's technical standards?
Make your store's output more stable, efficient, and consistent?
Who Should Take This Course?
Whether you dream of opening your own pizzeria, want to master authentic Italian pizza skills, or need to level up your existing store — this training is designed for you.
Who Is This For?
Whether you're starting from zero, new to the industry, upgrading an existing store, or training your team —
We have the right systematic course for you!
Start from Scratch
Systematically learn Italian pizza making from the ground up and master complete store-opening skills
New to the Industry
Quickly master authentic Italian pizza techniques and build a solid professional foundation
Store Upgrade
Improve product quality, optimize your menu, and strengthen market competitiveness
Team Training
Unify staff technical standards, improve service efficiency and quality consistency
3-Day Italian Pizza Intensive Foundation Course
From recipe to final product — master authentic Italian pizza core techniques in just 3 days
Course Curriculum
Duration
3-Day Intensive Training
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Hands-On Workshop Experience
Our students learn real pizza-making techniques with professional tools — from dough peels to pizza screens — in a fun, collaborative environment.
3-Day Neapolitan Pizza Class Schedule
A focused three-day programme built around the core skills required to produce a light, open-rimmed, high-temperature Neapolitan pizza with a thin centre, balanced toppings, and a clean finish.
Neapolitan Dough Foundations
Daily Objective
Understand and prepare the dough that controls the final pizza.
Welcome to Neapolitan Pizza
Theory & DemoCourse introduction, learner goals, workstation orientation, hygiene, heat awareness, and the characteristics of the target pizza.
Dough Ingredients and Structure
Theory & DemoFlour selection, water, yeast, salt, hydration, dough temperature, gluten development, and how each variable affects stretch, fermentation, and bake performance.
Morning Break
BreakRefreshment break and questions.
Formula and Baker's Percentage Workshop
Theory & DemoRead a dough formula, calculate batch quantities, weigh ingredients accurately, and prepare a learner dough record sheet.
Mixing Demonstration
Theory & DemoDemonstration of the mixing sequence, hand development or mixer use, dough temperature checks, and signs of adequate development.
Lunch Break
BreakLunch and controlled dough rest.
Hands-on Dough Mixing
Hands-on PracticeLearners mix their own dough batch, record ingredient weights and dough temperature, and receive instructor correction.
Fermentation Management
Hands-on PracticeBulk fermentation, timing, temperature awareness, container management, covering, and practical indicators of dough readiness.
Afternoon Break
BreakRefreshment break.
Portioning and Balling
Hands-on PracticeDivide dough into consistent portions, practise balling and surface tension, label dough trays, and prepare dough for the next day.
Day 1 Review
Theory & DemoInspect dough condition, record expected changes overnight, clean stations, and review the key factors that influence Neapolitan dough.
Day 1 Practical Checkpoint
Every learner produces a recorded dough batch, forms consistent dough balls, and explains how temperature and fermentation affect dough readiness.
Assessment Framework
Final practical assessment — 100 points total, 70 to pass
Suggested Training Menu
Focused menu for repeated core technique practice
Marinara
Dough opening, tomato control, garlic, oregano, oil, moisture management, and evaluation of a simple topping profile.
Margherita
Topping balance, cheese portioning, basil handling, visual presentation, and classic flavour balance.
Signature Neapolitan-style Pizza
Controlled creativity, ingredient pairing, portion discipline, and menu development without overloading the dough.
Recommended Learner Preparation
- Wear suitable practical clothing and closed-toe shoes
- Inform the organiser in advance about allergies, dietary restrictions, or injuries
- No previous professional pizza experience required; basic kitchen familiarity is helpful
- Maintain a personal record of flour, water, yeast, salt, dough temperature, fermentation observations, and bake results for repeatable outcomes
Class size is limited to ensure every learner has repeated access to the oven and preparation station.
See Our Training in Action
Watch how students learn authentic Italian pizza making in our classroom
Enroll in the 3-Day Neapolitan Pizza Course
Fill in your details below and our training team will contact you within 24 hours to confirm your spot.