From the line — for your line
I’ve owned Capiche and Picola, apprenticed at Ciro’s High Street Brixton under Umberto Santos, and trained 22 pizza chefs. Isola dough runs ~75% hydration, cold overnight bulk, hand-opened — no slap on soft dough. That discipline transfers.
Line speed
Station setup, cross-training, and the habits that keep quality when you’re making 60 an hour.
Dough program
Cold overnight bulk, balling, hold times, and a schedule your kitchen can actually run.
Opening by hand
Neapolitan hand-open on soft dough — rim protected, gravity working, pin only as backup.
Oven management
Fire, deck heat, peel work, and how to read a bake under pressure.
On-site or remote
- On-site — work with your crew in your kitchen and ovens
- Remote — Zoom sessions for dough program, drills, and Q&A
- Hybrid — remote prep, then a focused on-site day
Pricing is on request — every kitchen is different. Tell me city, team size, and what you need most.
Talk training
Email me with your restaurant, city, and whether you want on-site or remote. I’ll reply with a simple plan and fee.