Join our intensive pizza-making course led by world-class Italian pizzaiolos in the heart of Canada. Learn traditional techniques passed down through generations.
Explore Our CourseOur comprehensive 6-week program takes you through every aspect of authentic Italian pizza making, from dough preparation to wood-fired oven mastery.
Duration: 12 hours (4 sessions)
Topics: History of pizza, ingredient selection, dough theory, basic dough preparation.
Duration: 24 hours (8 sessions)
Topics: Advanced dough techniques, fermentation, kneading methods, dough stretching.
Duration: 12 hours (4 sessions)
Topics: Traditional sauce preparation, ingredient pairing, cheese selection, balancing flavors.
Duration: 12 hours (4 sessions)
Topics: Wood-fired oven operation, temperature control, cooking times, finishing techniques.
Duration: 12 hours (4 sessions)
Topics: Menu planning, cost control, pizza business basics, final assessment and certification.
Total Course Duration: 72 hours over 6 weeks
Class Size: Maximum 10 students for personalized attention
Certification: Official Salvatore Pizzaiolo Certification upon completion
Learn to create perfect pizza dough with the right texture, elasticity, and flavor using traditional Italian methods.
Master temperature control, fire management, and cooking techniques in authentic wood-fired ovens.
Understand the art of ingredient pairing and balancing flavors for the perfect pizza experience.
Hand-stretching, proper saucing methods, and finishing techniques used by Italian masters.
"The Salvatore course transformed my understanding of pizza. I went from making decent homemade pizza to opening my own successful pizzeria within a year!"
"As a home cook, I never imagined I could make pizza this good. The instructors are true masters who patiently guide you through every step. Worth every penny!"
"The business module alone was worth the entire course. I learned not just how to make incredible pizza, but how to run a profitable pizza business."
Born and raised in Naples, Italy, Marco comes from a family of pizzaiolos with over 80 years of pizza-making heritage. He trained at the prestigious Associazione Verace Pizza Napoletana before moving to Canada in 2010.
Experience: 25 years as a professional pizzaiolo, 12 years teaching pizza-making courses worldwide.
Giovanna is a third-generation pizza maker from Rome who specializes in dough fermentation science. She holds a degree in Food Science from the University of Bologna and combines traditional techniques with modern understanding.
Experience: 15 years in artisanal pizza making, published researcher on dough fermentation techniques.
Antonio grew up working in his family's wood-fired bakery in Sicily. He is an expert in traditional oven construction, fire management, and the unique cooking techniques that give wood-fired pizza its distinctive character.
Experience: 30 years working with wood-fired ovens, consultant for pizzerias across North America.
Ready to start your pizza-making journey? Contact us for more information or to schedule a tour of our facilities.