Sonata Professional Pizza Masterclass

Our intensive 2-day professional pizza course is designed for pizza professionals, and individuals seeking to start their own pizza business from home. 

Through hands-on practice, expert guidance, and an exploration of various techniques, you'll perfect your dough-making skills. 

You'll also learn how to avoid - and amend - mistakes in the dough making process, refine your pizza assembly techniques, and gain valuable insights into stretching and baking methods and presentation.

Then there's mananging the pizza production process - learning to make and cook many pizzas under pressure in a range of ovens, with lots of practice and hands on experience that will mean you leave the course confident to produce pizzas on a large scale.

Join us for an immersive culinary experience that will elevate your pizza skills and set you on a path to creating extraordinary pizza.

At our  materclass we believe that making pizza is an art form and it's a process that starts with the finest flour - and that's why we offer you the option of an exclusive tour of our very own flour mill.

You'll get a first-hand look at the process of milling and learn how we create flour from wheat with an overview of the process from the intake of wheat to the packing of flour into sacks.

Then, led by our expert instructors, you'll embark on a guided journey towards excellence in the art of the pizza - equiping you with the knowledge to produce delicious pizza at scale in a commercial environment.

Each course is tailored to the needs of the participants and each module can be expanded with detailed lessons, practical exercises, and real-world examples to enhance learning. If you need more specific details or additional sections, feel free to ask!

Contact our Event Manager Helen Diaz (helend@wrightsflour.co.uk) with any questions you may have, or simply click the button below to book your team in with us.

Below is an outline of the type of content available for our Professional Courses.
You will learn:

1. Welcome and Tour

• We'll start with a warm welcome and an introduction to the Professional Masterclass.
• During the class you'll embark on an exclusive tour of our state-of-the-art flour mill, where you'll witness the journey from grain to flour and gain insights into the importance of quality ingredients.

2. The science behind the flour

• Crafted hand in hand with top Italian pizza chefs, Sonata is a harmonious mix of British and Italian milling techniques. Together they produce an extra-fine, high-protein ‘00’ Neapolitan style pizza flour.
• Our expert instructors will show you how to understand and utilise the qualities of the flour for maximum taste and performance.

3. The importance and role of the remaining ingredients, salt, water, and oil

• A deep dive into how the levels of salt, temperature of water and use of oils can impact the dough.

4. The chemistry of the dough

• Hands-on experience with a range of fermentation techniques and how to create the perfect dough despite any challenging environmental factors.
• During the session on fermentation types, you will have an understanding of BIGA, Sponge, Direct, and Poolish.

5.  A range of dough recipes and their uses

• Learning a range of recipes will help you to be versatile in your pizza making. We will cover Neapolitan, Sicilian, New York, Chicago Deep Dish and Detroit. Let us know if there are others you would like to cover.

6. How to fix the dough

• Inconsistent dough texture, temperature control, gluten development, over and under proofing are all common challenges faced by a Pizza Chef.
• We will show you how to resolve these issues and create a consistently good dough.

7. Balling and stretching techniques

• Including pre-shaping, tightening, stretching, hand tossing, knuckle stretch, gravity stretch. Practical sessions with supervision are included to ensure good skill development

       8. Pizza toppings and creating and costing your menu

• An opportunity to share your ideas regarding creating a balanced menu, offering a mix of classic and innovative pizzas and understanding the costs involved.

        9. Oven Management and baking techniques

• Finally, the cooking! And an opportunity to explore cooking temperatures, oven types and managing a busy oven when under pressure.

Duration: Approximately 7-8 hours per day for 2 days.

Location
The Sonata Pizza School
G.R. Wright & Sons Ltd, Harlow Flour Mill, The Pinnacles, Roydon Road, Harlow, Essex, CM19 5GH

Parking is available.

Please note that as our kitchen is used for test baking, we are unable to offer any gluten free options.