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)
PROGRAM - WHAT YOU WILL LEARN
Brief history of the development of pizza in Brazil and around the world.
Fermentation processes: characteristics of each fermentation (direct method, biga, poolish and sourdough) - advantages and disadvantages.
Difference between flours and how to use them correctly.
Pasta production: Neapolitan pizza, Roman pizza and a variety of products from these impastos.
Creative pyramid: how to create fillings without mistakes.
Base for Neapolitan, classic and Roman pasta.
Dough modeling and opening techniques.
Different types of cooking methods.
And lots of pizza to enjoy, of course!
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.
![[_mariharder_] 20230823_Rural_Noite_012.jpg](https://static.wixstatic.com/media/f81b58_3f0ffec0897c4ea3a8432f94fd23fd98~mv2.jpg/v1/fill/w_471,h_706,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/f81b58_3f0ffec0897c4ea3a8432f94fd23fd98~mv2.jpg)