the most trusted cooking classes in India Elevate Your Commercial Pizza Program: The 3-Day Contemporary Neapolitan Masterclass.
09-10-11 October 2026 Ahmedabad, India.
Learn Biga pre-ferment systems, 70-80% high-hydration doughs, and the precise chemistry of Type 00 flours directly from a Certified Master Pizzaiolo from Italy.
100% Hands-0n Course
Guide to Professional Pizza Making
Authentic Italian 00 Flour Techniques
Hand-Stretching & Shaping Skills
Develop the artisan skills to stretch dough by hand, creating perfect bases with optimal thickness and texture.
Classic & Modern Toppings
Explore traditional Italian combinations and contemporary gourmet toppings with perfect flavor balance techniques.
Brick Oven Mastery
Learn to work with brick ovens, to achieve restaurant-quality results.
Secure your spot now and elevate your pizza craft to the next level!
Masterclass Curriculum
The Pizza MasterCraft
(Advanced Neapolitan Pizza Masterclass)-
Advanced Dough Science: High-hydration, poolish, and biga.
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The Art of Hand-Shaping: Mastering the Stesura a Schiaffo
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How to choose the right Flour
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Commanding the Fire: High-Temperature Oven Management.
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Preparation of classic & Gourmet souce's
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Ingredient's Sourcing Philosophy.
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How to choose the right ingredient's
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Mozzarella Cheese: how to choose the right one and why
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...and much more!!
All professional pizza masterclass sessions are conducted exclusively by Chef Joe Stanchi the sole Italian credentialed master holding authentic Scuola Italiana Pizzaioli & AVPN certifications in this market alignment.
Why This 3 Days Masterclass Is Unmissable
Discover the secrets of authentic Neapolitan pizza directly from Chef Joe Stanchi a Scuola Italiana Pizzaioli & AVPN certified Master Pizzaiolo with 30+ years of global experience. Over two days, you’ll learn every step: from hand-mixing dough to perfecting the wood-fired bake.
What you will learn
Day 1: Dough Chemistry and Foundational Mixing
- Evolution of Styles: Comprehensive review of Neapolitan pizza history, contrasting the wide, thin Ruota di Carro with the standard Classica and the modern Contemporanea.
- Direct Dough Preparation: Mixing and setting the direct-method doughs optimized for both the Classica and the Ruota di Carro, focusing on traditional hydration and flour strength.
- Preferment Initialization: Calculating and preparing the Biga specifically tailored for the Contemporanea style to begin its fermentation cycle.
- Production Planning: Calculating baker’s percentages, scaling ingredients, and organizing a professional production schedule for multiple dough styles.
Day 2: Stretching Mechanics and Traditional Baking
- Contemporary Dough Finalization: Mixing and closing the high-hydration contemporary dough using the matured Biga.
- Sauce and Topping Fundamentals: Preparation of classic tomato and cheese bases, emphasizing moisture control for traditional styles.
- Distinct Shaping Techniques: Hands-on practice contrasting the wide, edge-flattening stretch of the Ruota di Carro with the gentle, cornice-preserving technique of the Classica.
- Brick Oven Management: Baking the Classica and Ruota di Carro pizzas, mastering thermodynamics, timing, and precise rotation techniques.
Day 3: Contemporary Execution and Troubleshooting
- Contemporary & classic Napoletana Shaping and Baking: Executing the delicate hand-stretching required to maintain the pronounced, airy cellular structure of the Contemporanea.
- Gourmet Applications: Designing and assembling modern gourmet topping combinations suited for contemporary bases.
- Defect Resolution: Critical assessment of baked outcomes, identifying and correcting common defects in dough mechanics, stretching, and fermentation across all three styles.
- Ingredient Handling: Best practices for long-term dough storage and temperature management.
Where is this Pizza Masterclass?
22-23-24 September
Delhi Gurgaon
Delhi Gurgaon
3-Days Intensive Training Only 6–8 Seats
Where is this Pizza Masterclass?
9-10-11 October
Black Bagheera Ahmedabad
Black Bagheera Ahmedabad
3-Days Intensive Training Only 6–8 Seats
Direct from a True Italian Certificates Chef
Professional Neapolitan Pizza Masterclass/Course — 3 Days
Designed for aspiring pizza chefs, food entrepreneurs, and serious enthusiasts who want to master the craft from the ground up.
What you’ll cover:
The science of pizza dough: flour types, hydration, fermentation, and yeast
Cold fermentation vs. same-day dough
Shaping techniques: stretching, tossing, and hand-pressing
Classic styles: Neapolitan, Romana, Pala Romana
Sauces and topping balance
Oven management: deck oven, and gas-fired oven techniques
Classic and contemporary pizza styles
Duration: 3 days | 09:30 AM – 5:00 PM
Batch Size: Maximum | 7 students
Includes: All ingredients, tools, equipment, and course materials
Certificate: Yes, Pizzaiolo.in Certificate of Completion by Chef Joe Stanchi
Learn from the Italian Masters for Less.
Hurry Up! Seats are Limited
Learn from the Masters for Less.
Special discount if you sign up this week before October 5th Signup Here
About Chef Joe Stanchi
Chef Joe Stanchi is certificated by the first pizza school in Italy "Scuola Italiana Pizzaioli" & AVPN
Brand Ambassador for:
Raised in the heart of Tuscany, Italy, Chef Joe’s culinary journey began at age 14. A love for hospitality quickly grew into a passion for cooking under the mentorship of the renowned Chef Marco Agnorelli, a master of seafood who ignited his lifelong dedication to the craft. This passion led him to successfully own and operate two of his own restaurants for over a decade, building a foundation of entrepreneurial and culinary excellence that propelled him onto the international stage.
With a distinguished career spanning over three decades and four continents, Chef Joe Stanchi. Globally recognized Executive Italian Chef and Culinary Consultant celebrated for his mastery of traditional Italian cuisine. His expertise in Restaurant consulting, kitchen operations, and authentic recipes from Contemporary Neapolitan Pizza to handmade pasta has elevated culinary standards for world class brands, luxury resorts, and successful standalone restaurants across the globe.
With over three decades of culinary mastery, Chef Joe Stanchi has trained chef’s and opened award winning pizzerias across four continents.A trusted name in India’s pizza industry, Chef Joe’s Scuola Italiana Pizzaioli, AVPN certification and Michelin-star collaborations guarantee the highest level of training and authenticity.
Joe Stanchi is an Scuola Italiana Pizzaioli & AVPN certified Master Pizzaiolo and Executive Italian Chef with 30+ years of experience across four continents. He has led sold out workshops in luxury resorts and collaborated with Michelin starred chefs worldwide, making him the authority you need to perfect your craft.
The class will commence at sharp 9:30 AM and go on until 3:30 PM.
No prior experience is required! Our course is designed to take you from complete beginner to professional level. We start with the basics and gradually build your skills throughout the 2 days.
Absolutely! We offer extensive vegetarian pizza options
Yes, you’ll receive an official Certificate of Completion
Yes, all ingredients, tools, and equipment are included in the course fee. You’ll work with professional grade ovens, high quality Italian 00 flour, and premium ingredients throughout the course.
We keep our classes small with a maximum of 7-10 students per batch, allowing for personalized attention and hands-on guidance.
Main language for this class will be in English.
