December 14: Team Building at Lipen
Discovering the real Neapolitan pizza with Corrado Scaglione Chef and Master Pizzaiolo of LIPEN (www.lipen.it)
This event of team building It is designed to unite the group in a fun, creative and tasty experience. We shared laughter, skills and, above all, we delighted our palates with the real neapolitan pizza, one of the most loved Italian excellences in the world.
What did we do together?
During this interactive workshop, we explored every stage of creating a perfect pizza:
- The Origins of Neapolitan Pizza
Brief introduction to the history and secrets of this specialty. - The art of kneading 🍞
- How to choose the right ingredients (flour, water, yeast, salt).
- Hands on! We learned to knead like real pizza chefs.
- The rolling out and the filling 🍅🧀
- How to roll out dough by hand.
- Preparation of the classic dressing: San Marzano tomatoes, buffalo mozzarella, basil and a drizzle of oil.
- Bake the pizza 🔥
- Techniques for cooking pizza in a wood-fired oven (or with other available solutions).
- The secrets of the perfect temperature for ideal cooking.
- Let's taste it together! 🎉
- We concluded the experience by enjoying the pizzas we had prepared, toasting to the team's success and shared work.
Below is the program for the day.
Presentation of the pizza chefs and start of the team competition educational session
9:10 am:
I'll start with a mini bread-making course. The techniques, the history of the product and the
principles that make it sustainable and closely linked to family tradition. Bread
It is an essential part of everyday life for the 12 families who work at Lipen.
The goal will be to create two products that will be judged in the competition: pizzas in
Neapolitan style in two versions. First they will be shown, then you will have to make them yourself
without any help.
The course will last approximately 30 minutes and will include a practical demonstration by Corrado for the preparation
of the dough.
Practical session:
• Each participant will have 2 hours and 30 minutes to make the two required products.
• The pizza chefs will initially prepare the products, which will have to be replicated by the 4 working groups.
• A dough will be prepared which will be judged according to the criteria of the Neapolitan specification,
with a score awarded for the “best dough”.
Next, you will make two pizzas using a single direct dough, prepared by Lipen:
1. Classic Margherita
2. 4 Stracc (revisited version of the 4 cheeses).
Evaluation criteria:
Kneading, rolling and cooking techniques will be essential. An accurate understanding of
These techniques are essential to achieve a positive result.
