Master the Art of Traditional Pizza Making

We're not just teaching recipes. Our training goes deeper—into the techniques that have been refined over generations, the small adjustments that transform good pizza into something people remember. Based right here in Québec, we've spent years learning what actually works in a real kitchen, and now we share that with people who want to build something authentic.

Professional pizza preparation demonstrating authentic Italian dough stretching techniques

Our Approach

Training That Actually Prepares You

Most courses throw information at you and hope something sticks. Ours is different because it mirrors how you'd actually learn in a working kitchen—by doing, adjusting, and understanding why each step matters. We focus on the fundamentals that make everything else possible.

Hands-on dough preparation with different flour types and hydration levels
Temperature control and fermentation timing for consistent results
Sauce balancing and ingredient pairing based on regional traditions
Oven management techniques that work across different equipment
Menu development strategies for Canadian market preferences

Start Your Training Journey

How We Structure Learning

Every person learns differently, so we've built flexibility into the program. These aren't rigid phases—they're overlapping stages that adapt to your pace and existing knowledge.

Foundation Building

We start with ingredient selection and proper measuring. You'll work with different flour proteins, understand gluten development, and see how small variations affect the final product. This usually takes newcomers about three weeks of regular practice.

Technique Development

Once basics are solid, we move into shaping, stretching, and topping strategies. This is where personality comes in—everyone develops their own style while maintaining structural integrity. Expect to make plenty of pizzas during this phase, and yes, some won't turn out perfect. That's the point.

Real-World Application

The final stage focuses on consistency under pressure. You'll work through busy service scenarios, learn troubleshooting for common problems, and develop your own recipes that fit your vision. Our next cohort begins in September 2026, with limited spots available.

Lead Instructor

Linnea Bergström

Pizza Craft Educator

Linnea came to pizza through an unusual route—she started in pastry before realizing that dough work fascinated her more than desserts. After training in Naples and working in several Canadian pizzerias, she noticed a gap between traditional methods and what actually worked in our kitchens here.

She joined us in 2023 and has since developed our core curriculum. What students appreciate most is her practical approach—she's honest about what works, what doesn't, and why certain "rules" can be bent when you understand the science behind them.

Certified by Associazione Verace Pizza Napoletana (2022)
Eight years commercial kitchen experience across three provinces
Specializes in sourdough fermentation and regional flour adaptation

Program Details

What to Expect From Training

Our program runs over twelve weeks with a mix of hands-on sessions and self-paced practice. You'll need access to a kitchen for homework (yes, there's homework—you can't learn dough behavior from a textbook), and we provide all ingredients during class time.

Classes meet twice weekly in our Galeries Charlesbourg location. Group sizes stay small—usually six to eight people—so everyone gets direct feedback. We've found this balance works better than larger cohorts where individual questions get lost.

Some students come with restaurant experience, others are complete beginners thinking about a career change. Both paths work, though they move at different speeds through the material. The goal isn't perfection by week twelve—it's giving you the foundation to keep improving independently.

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Students practicing pizza dough handling techniques in professional training kitchen environment

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