METODO EP®
The method that took me to 5th place at the 2023 Pizza World Championship.
Over 30 years of experience packed into a hands-on course.
No useless theory.
Only professional technique.
Edmondo Sirigu, 5th place at the 2023 Pizza World Championship
For over 30 years I've dedicated myself to Neapolitan pizza. I've owned my own pizzeria for more than 12 years, and in 2023 I placed 5th at the Pizza World Championship — a result that certifies the quality of the method I now share in this course.
Metodo EP® is built on a simple principle: pizza isn't copied, it's understood. Every technique taught is the exact same method I apply every day in my restaurant, explained clearly and professionally.
30+
Years of experience
12+
Years running a pizzeria
5°
2023 World Championship
A digital, practical and complete course
All the topics covered
Professional dough
The right ratios of flour, water, yeast and salt for a professional pizza dough every single time.
Biga and autolyse
How to prepare biga and autolyse for a lighter, more digestible and flavorful Neapolitan pizza.
Shaping
The correct movements to stretch the dough without ruining it, like a true professional pizzaiolo.
Toppings
Quantities, pairings and techniques to top your pizza with balance and get the most flavor every time.
Baking and cornicione
Timing and temperatures for a perfect bake and a tall, light, well-aerated cornicione.
Work organization
How to manage timing, fermentation and your workstation like in a real professional pizzeria.
Mistakes to avoid
The most common mistakes made when learning Neapolitan pizza, and how to avoid them.
Professional pizzeria method
The same approach used daily in a real pizzeria, explained step by step.
Not just an online course: a professional method
Metodo EP® isn't textbook theory. It's the method I use every day in my pizzeria, condensed into 8 hands-on lessons for anyone who truly wants to learn Neapolitan pizza at a professional level.
Method used daily in a pizzeria
Not textbook theory: the exact techniques Edmondo Sirigu applies every day in his restaurant.
30 years of experience
Three decades dedicated to Neapolitan pizza, through research, practice and continuous improvement.
Pizzeria owner for 12+ years
Running his own pizzeria for over 12 years, with real customers and results every day.
5th at the 2023 Pizza World Championship
A placement that certifies the quality of the method taught in this pizza course.
Choose your language
Italiano
Il corso completo in lingua italiana, 8 lezioni HD.
English
The full course in English, 8 HD lessons.
Start your professional journey today.
Download Metodo EP® by Edmondo Sirigu now and take your pizza to a professional level.