Join Le Cordon Bleu London for a guest demonstration with Raul Pettrone on 28th May 2026.
This demonstration explores pizza as both a traditional craft and a modern culinary platform, tracing its evolution from its origins in Naples to its current global interpretations.
The session will begin with a brief historical overview, highlighting how pizza has transformed through cultural exchange, industrialisation, and changing consumer expectations. It will then move into the technical foundations of pizza-making, focusing on flour selection and functionality, including protein content, extraction rates, and their impact on dough structure and fermentation.
A key focus will be the comparison between direct and indirect dough methods (such as preferments and long fermentation), examining how time, hydration, and technique influence flavour development, digestibility, and texture.
Finally, the demonstration will address the contemporary approach to toppings balancing tradition with innovation considering seasonality, product quality, and the role of pizza as a creative and versatile culinary format.
The session aims to provide both technical insight and creative inspiration, positioning pizza as a dynamic product that continues to evolve within modern gastronomy.
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