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This course is for those interested in becoming an instructor for Accademia Pizzaioli.
Instructors recieve high personal visibility from our site, social network and events, as well as visibility from Ristorazione Italiana Magazine and the special issue Italian Style.
Why become a Pizza Instructor?
Becoming a Pizza Instructor we will give you the opportunity to become a leader, a better payed consultant and, at the end, a famous professional inside your own working world.
Why attend the course
Become a professional advisor in the pizza industry
Learn how to become an instructor from our founder Enrico Fama.
Being a Pizza Instructor will help you gain recognition and visibility in the industry.
During the course we will review:
– Neapolitan pizza
– Pan pizza
– Romana Style / Pizza in Pala
– Gluten-Free Pizza
– Teaching strategies
At the end of the course you will receive a certification for each speciality and an international degree as a Master Pizza Instructor.
This course has limited spots.
Our quality training certificates
Accademia Pizzaioli - Head office of Gruaro (VE) - Accredited by Veneto Region
Pizza school with international quality standards UNI EN ISO 9001:2015 and UNI ISO 29990:2011
Why choose Accademia Pizzaioli
- Professional qualified instructors
- Certificate with international validity
- Courses are taught to small groups to ensure readiness
- School with double international quality certification
- 100% Satisfaction Guaranteed
- 30 yearsof specific experience in pizza making training
- More than 140 schoolsall over the world
- 90%employed at end of the course
- 100%Satisfaction Guaranteed
- 2International quality certifications
What the students say
Excellent course. You learn a lot, very prepared and professional instructors, ready to help you in case of difficulty.
Thanks to this experience I learned the basics to make an excellent product. The teacher is patient, very professional, exhaustive and with overwhelming creativity. We have turned out healthy and highly digestible products with different types of flour.
"Very nice school"
The school is beautiful and equipped, I was pleased to be part of this school. I learned very well because our instructor taught us well.