The Art of Preferments: From Tradition to Contemporary Pizza
Instructor: Alessandro Della Monica
Dates: December 1 - 2, 2025 from 11am til 4pm
Location: Malta
Price: 400,00 early birds 250 untill november
🎯 Course Objectives
An intensive two-day training program to deepen the use of preferments in the art of bread-making and apply them to various styles of pizza and baked goods. The course combines theory, technique, and practice, providing the tools needed to manage short and long fermentations, standardize processes, and expand professional skills.
📅 Course Program
Day 1 – The Basics of Preferments and Practical Applications
- History and fundamental functions of preferments
- Selection of ingredients and principles of bread-making
- Creation, recipe balancing, and management of preferments
- Types: short/long management, solid and liquid
- Manual and machine processes
- Focaccia and its variations: shaping and baking
- Pizza alla pala: production techniques
- Management and storage of pre-bakes
- Short and long fermentation doughs with preferments
- Oven management
- Dough preparation for the following day with 30/40% preferment inoculation
Day 2 – Pizza with Preferments and Multi-Products
- Round pizza with preferments: baking and shaping of the previous day's dough
- Production workflow
- Contemporary, classic pizza, and wheel-type classification: classification and differences
- Practical tips for each type and optimal management
- Selection of flours and their usage
- Dough management:
- at room temperature
- in a controlled environment
- short and long management
- Short management dough with 50/70% preferment
- Buns and small brioche bakery items
- Use of multi-product joker dough
✅ Who is it for?
- Pizzaioli and bakers who want to refine their technique and knowledge
- Professionals in the Ho.Re.Ca. industry
- Entrepreneurs and hospitality operators
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