Italian Gusto, thanks to the collaboration with Alberto Russo, has started a new range of different training courses and consulting servicies that aims to provide a detailed knowledge about Classic Neapolitan Pizza and the special “Pizza in Pala”.
The program is primarily aimed at chefs who want to learn to bake pizza or pizza bakers who want to retrain more about how to mix different pizza doughs. How to mix a traditional Neapolitan pizza dough, doughs who gives crispy pizzas, doughs suitable for electric oven or wood oven.
Alberto was born in Naples and has 23 years experience in the field as pizza chef. He trained as Master Istruttore at the well known Accademia Pizzaioli in Naples. He has previously worked as pizza chef in Italy, England, Spain, Denmark and Sweden. He speaks Italian, Spanish and English.
We provide different kinds of training courses and our consulting services are focused also on the equipment and the choice of the products.
“Pizza in Pala” is a baking method in which the dough is baked twice creating a uniquely crisp outside, soft inside.”
Pizza in Pala is baked straight on the hearth. It is much lighter and the texture is soft and tender but crispy on the outside. The oven spring is also much greater with this style since the use of the pan really protects the pizza from the hearth affecting the oven spring especially with faster bakes