Train with VPN Americas

Learn to Make Authentic Neapolitan Pizza!
Train to be a Professional Pizzaiolo

The Verace Pizza Napoletana Association (VPN) is an international trade association, founded in 1984 in Naples, Italy with the purpose of promoting the culinary tradition of the Neapolitan pizza. To this end, the Association provides training in the production of the authentic Neapolitan pizza and certification for those pizzerias/restaurants making Neapolitan pizza.

VPN Americas based in Marina del Rey, CA, is the headquarter of the association for the American Continent.

While most of our trainees are professional chefs, many amateur cooks and backyard pizza chefs have also trained with us.
In fact, no prior culinary experienced is required!

What is the Nature of the Training?

The Training will take place in the professional seat of VPN Americas (theoretical part) and at Antica Pizzeria (practical part), both located at Marina Del Rey (see maps).

VPN AMERICAS,

4040 Del Rey Ave.,

Marina del Rey, CA

ANTICA PIZZERIA

13455 Maxella Ave.,

Marina del Rey, CA

TRAINING SCHEDULE

VPN Americas offers two types of training sessions: Regular (three days) and Full Intensive (six days). The difference between the two courses is only in the length of time, not in the content. The longer course is suggested to those who don’t have any previous pizza making experience and need more time to achieve a professional skill in making pizza.

The Course will be subdivided in the following way:

A) Theory (4 hours)

Knowledge of Products and Production factors.

                                                                            The course's theoretical hours aim to furnish the learners with an essential
                                                                            knowledge of the physiological, morphological and genetic components of
                                                                            the products composing the Neapolitan pizza (flour, plum tomatoes, extra-virgin
                                                                            olive oil, buffalo and cow’s milk mozzarella). The theory section will take place
                                                                            in the laboratory following a well defined schedule in which the instructors will
                                                                            teach these five essential concepts:

1) History of the pizza and introduction of the Neapolitan pizza.

2) Raw material for the production of the pizza dough (flour, yeast, water, salt).

3) Ingredients for making a Neapolitan pizza (San Marzano plum tomato, Extra virgin olive oil, buffalo and cow’s milk mozzarella, basil, oregano, garlic etc.).

4) Preparation and cooking of the pizza.

5) Equipment: mixer, wood burning oven characteristic, preparation table, pizza peels (wood & stainless steel), oil pitchers, etc .

B) Laboratory School (8 hours)

                                                                                                             A VPN Master pizzaiolo will teach you the main techniques.
                                                                               The training is focused on practice, so you are going to spend lots
                                                                               of time working preparing dough, forming the balls, slapping the dough,
                                                                               cooking pizza preparing all the ingredients you need. You will have your own
                                                                               working space and you will be overseen by the master pizzaiolo.

The practice will start the first day with making dough, first by hands and than with the mixer. You will learn how to turn on the wood-burning oven and how to keep it ready for starting to cook pizzas with a working bench space for your own. During this period you will be overseen by the VPN master pizzaiolo.

You will also achieve many secrets and skills like the way of preparing the ingredients (how the mozzarella should be cut, how the tomato plums should be grind, etc.)

C) Professional Stage: 10 hours
(30 hours for the Intensive Course

Individual training as a pizzaiolo will be held at Antica Pizzeria
during regular business hours with direct contact with customers.

D) Knowledge Test at the end of the training

Practical and theoretical Tests:

A commission composed of members of the Associazione Verace Pizza
Napoletana supervised by the President Peppe Miele, will examine
the trainees at the end of the course.

The student will undergo two tests and a verbal interview:

Written test : 30 multiple-choices questions.

Practical test: Preparation and rising of the dough and preparation
of the two classical Neapolitan pizzas (Margherita and Marinara).

At the end of the test the trainee will receive a score out of 100 points possible. The written portion will be worth 30 points and the practical skills portion will be worth 70 points. A verbal interview will follow to judge the skill and the goal of the student.

At the end of a successful training session, you will receive a diploma certifying your completion of the course.

This training will certify you as Professional Pizzaiolo. The VPN Americas restaurant certification will follow another procedure (see Get Certified)

When/Where are the Training Sessions & How do I Schedule?

If you are interested in booking a class, fill the included form and send us an e-mail specifying the period you would like to train. The Regular Course will run from Wednesday through Friday and the Full Intensive training from Monday through Saturday.

If the period you request is available, you can book it by mailing us a $300 deposit check for each trainee (maximum two persons) to the address below or paying through Paypal. Once we will receive the check or the Paypal confirmation, you will receive an e-mail confirming your booking for the requested dates. The remainder of the training fee is due upon completion of the training.

Transportation

We recommend to book your fly for destination LAX that is approximately 15 minutes away from the training location.

Lodging

Course costs do not include transportation or lodging. There is a Courtyard Marriot Hotel at Maxella Ave., across the street from the location where the training is held. Many trainees choose to stay there for its proximity to the training location.

What Should I Bring?

No special materials are required. We will provide a training uniform composed of aprons, hats and T-shirts. All the necessary ingredients will be provided by us. You should however, bring note-taking materials such as pen and paper and your own camera. Please wear comfortable clothes suitable for working in the kitchen.

Hourly Training Schedule

10:30 a.m. - 3:00 p.m. followed by a break
after which training resumes
from 6:00 - 9:00 p.m.

For any additional information please visit our website (www.verapizzanapoletana.org) or contact us at (323) 653-5792

“Vera Pizza Napoletana” Training Form

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