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THE STRUCTURE OF THE WORKSHOPS
for schools, offices and private beginners
1.
THEORY
Brief yet informative introduction to the theory and biochemistry of dough. Students will be introduced to key concepts and interesting facts. The theoretical content can be simplified and tailored specifically for younger groups.
2.
HANDS-ON
Students will have the opportunity to make their own dough to take home and bake in their own ovens.
3.
FROM DOUGH TO PIZZA
We bring a portable gas pizza oven and several pre-fermented dough balls to your school for a Neapolitan pizza demonstration. Students actively participate by spreading the dough, adding toppings, and baking their pizzas in the oven.
4.
TASTING TOGETHER
Of course, students are encouraged to taste the pizzas they’ve helped prepare! Typically, school students share half a pizza each, while team-building sessions and private classes provide up to two pizzas per participant.
THE STRUCTURE OF THE WORKSHOPS
for experts and professionals
1.
DAY 1
Day one begins with an in-depth exploration of the chemistry and biology behind dough making. Together, we uncover the scientific principles that shape texture, flavor, and fermentation. Participants learn why The Secret Pizza Society uses a unique pre-ferment — developed and perfected in collaboration with biologist Marica Dasović, whose research led to a published scientific study.
Throughout the day, we also prepare and analyze other traditional pre-ferments such as biga and poolish, comparing their characteristics and effects. The session concludes with baking a variety of pizzas and other baked goods, putting theory deliciously into practice.
2.
DAY 2
On the second day, we move from theory to full hands-on practice. Participants continue working with the pre-ferments prepared on Day 1, integrating them into new doughs.
We knead both by hand and with a professional mixer, learning the nuances of each technique. Throughout the day, a variety of baked products come to life — from pizza to specialty breads — allowing participants to refine their skills and gain confidence in every stage of the baking process.