From flour to oven: master every step of pizza napoletana
Take part in a two-day immersion with pizza chef Paula Anselmo, from the award-winning Rural Pizzeria, voted one of the 10 best Margherita pizza restaurants in São Paulo by Paladar (Estadão).
You'll leave the class with your hands dirty—literally—and the knowledge you need to apply the most advanced techniques to your business or your personal kitchen.
Who is this Masterclass for?
✔️ Pizza makers and professionals in the industry
✔️ Pizzeria and restaurant owners
✔️ Flour art lovers looking to improve their techniques
✔️ Anyone who wants to create creative pizzas with a solid foundation in processes
✔️ Passionate about fermentation and innovation without losing tradition
![[_mariharder_] 20250408_Scuola Rural_170.jpg](https://static.wixstatic.com/media/f81b58_f46a8e6a5a1743d2aad154b85fc44a68~mv2.jpg/v1/fill/w_567,h_351,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/%5B_mariharder_%5D%2020250408_Scuola%20Rural_170.jpg)
O QUE VOCÊ IRÁ APRENDER
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Breve histórico do desenvolvimento da pizza no Brasil e no mundo.
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Processos de fermentação: características de cada fermentação (método direto, biga, poolish e massa fermentada).
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Diferença entre métodos de curta, média e longa fermentação
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Diferença entre farinhas e como usá-las corretamente.
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Produção de massas: pizza napolentana, romana (pizza in teglia ou in pala).
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Variações de produtos a partir de um mesmo impasto.
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Pirâmide criativa: como criar recheios sem erro.
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Técnicas de modelagem e abertura da massa.
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Diferentes tipos de cocção.
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E muita pizza para saborear, claro!
Paula Anselmo
Pizza chef at Rural Pizzeria - Pizza Napoletana Moderna, in Sorocaba. Passionate about the world of wheat flour, she has been developing in-depth research into the production of cutting-edge pizzas, combining Italian products and processes with the work of small and medium-sized regional producers.
In the masterclass, she shares her technical, creative, and practical approach with students in a welcoming and in-depth format.
![[_mariharder_] 20241114_café_cantuccini_batatas_060 (1)_edited.jpg](https://static.wixstatic.com/media/f81b58_7dd73cc0ac374fc7be973d3de760e38c~mv2.jpg/v1/fill/w_281,h_310,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/f81b58_7dd73cc0ac374fc7be973d3de760e38c~mv2.jpg)
Paula Anselmo
Pizza chef at Rural Pizzeria - Pizza Napoletana Moderna, in Sorocaba. Passionate about the world of wheat flour, she has been developing in-depth research into the production of cutting-edge pizzas, combining Italian products and processes with the work of small and medium-sized regional producers.
In the masterclass, she shares her technical, creative, and practical approach with students in a welcoming and in-depth format.
