Course Summary

Pizza Master Francesco Crifo reveals the secrets to making authentic Napoletana style pizza at home.

Learn the variety of flours used to create the perfect base and the different ovens that will produce unique results.

Join Francesco in this hands-on masterclass for an experience you won’t forget!

Currently, we have no dates scheduled for this course. Please contact us via email enquiries@cae.edu.au to register your interest.

In this course, students will learn about various pizza bases to achieve desired texture and flavour. Under expert guidance, students will also sample various ingredients to create unique combinations for authentic Italian taste in the style of Napoli! 

Please note: this course will be delivered in our specialty training kitchen facilities at our Box Hill Institute Elgar Road campus.  Further information on the venue and parking options will be provided upon enrolment.

Highly acclaimed Italian chef Francesco Crifo offers the true Italian dining experience to all his students. Often called Ciccio-The Pizza Chef, Francesco was born in Catania, Sicily, and grew up in a family restaurant. With over 15 years of experience as an owner, pizza-chef, general manager, and consultant, Francesco has worked in every role restaurants offer. Each step served as a stepping stone to becoming a business owner at multiple locations. He is the founder of Dining Solutions, which assists in the upskilling and promotion of hospitality venues. He lives in Melbourne with his family and two daughters. 

Please bring the following materials to class:

2-3 plastic containers with lid, minimum 1L capacity 
apron
notpad and pen 

Please note: this course will be delivered in our specialty training kitchen facilities at our Box Hill Institute Elgar Road campus.  Further information on the venue and parking options will be provided upon enrolment.

Students with any special dietary requirements should contact CAE on 9652 0611 to advise. Please also mention it to the chef when arriving for the class.

Last updated: November 29, 2022 04:39pm