Inspired by the studies of the italian engeneer, sociologist and economist Vilfredo Federico Damasco Pareto (1848 - 1923) I’ve created a system, condensing years of artisan training in a easy to follow 1 page guide, to make anyone able to perform as an artisan pizzaiolo in a blink (maybe 2, eheh). Here I’m going to explain my process. I created a sequence of 4 steps: each broken into "micro-action" creating maximum results.
From dough to pie - the theory 
First of all I identified 4 steps of the production process 1-Dough 2-stretching 3-topping 4-cooking I deconstructed any step in small actions
1) DOUGH -ingredients-mixing-"staglio"-storage-problem solving   2)STRETCHING -right proofing time-flour usage-movements-problem solving 3) TOPPINGS -ingredients-set-up strategy-sequence-quantity- problem solving 4) COOKING -timing-oven knowledge-paddle usage-problem solving
Then small actions again in smaller(when it possible)
1) DOUGH  -ingredients-mixing-"staglio"-storage-problem solving   2)STRETCHING   -right proofing time-flour usage-movements-problem solving 3) TOPPINGS  -ingredients-set-up strategy-sequence-quantity-problm solving 4) COOKING -timing-oven knowledge-paddle usage-problem solving -time-”punto di pasta” -weight range-rolling tecnique -doughlife -movements -visual appearance - dosage- tools - basics- marble- show - carbon dioxide direction- stretching area- dough care - preparation - mapping - cooking level - measuring tools - paddle usage1- paddle usage2 - working areas

I asked to myself: “wich one of these actions are

fundamentals to reach the final goal?, so I circled them and

by editing further to achive 20% of all actions I’m in line

with the Pareto’s law (80/20).

DOUGH -ingredients-mixing-"staglio"-storage-problem solving-time-”punto di pasta”-weight range-rolling tecnique-doughlife-movements STRETCHING -right proofing time-flour usage-movements-problem solving -visual appearance- dosage- tools- basics- marble- show- carbon dioxide direction- stretching area- dough care TOPPINGS -ingredients-set-up strategy-sequence-quantity- problem solving- preparation- mapping- cooking level- measuring tools COOKING -timing-oven knowledge-paddle usage-problem solving - working areas- paddle usage1- paddle usage2

Then I only need to choose a right teaching sequence :)

paddle usage basics rolling technique measuring tools

From dough to pie - the theory

lovemypizza: innovate the pizza business