Attendees will learn how to shape the dough, top the pizza with fresh ingredients and cook it using a residential pizza oven. Participants should come with an appetite as throughout the course the instructor will be making pizzas for demonstration and tasting. Non-alcoholic drinks will be provided, but attendees are welcome to bring their own. 

Each class will start with a brief introduction by the pizza maker, their relationship with pizza and some history on pizza. A brief lecture will explain how the dough was made that attendees will be working with. From there each student will be provided with a portion of dough that they will learn how to shape into a dough ball, then hand stretch to form the base of their pizza. 

Topping the pizzas starts with spreading the sauce and selecting fresh toppings from the provided selection. After the course, students will be provided with a pizza box to take home any leftover pizza they made as well as dough balls to make their own pizza at home (bring a cooler). 

Designed exclusively for restaurant professionals, pizzeria operators, chefs, bakers, and foodservice entrepreneurs, this intensive two-day course provides a comprehensive foundation in the production of authentic Pizza in Teglia Romana (Roman Pan Pizza).

Led by internationally recognized Roman pizza Chef; Massimiliano Saieva, participants will learn how to make the high hydration dough, choose topping and and operational practices used by successful Roman-style pizzerias around the world. This professional course provides essential information for industry professionals on commercial application, consistency, scalability, and profitability.

Throughout the course, students will work directly with dough at every stage of production while gaining a deep understanding of the science behind high-hydration Roman pizza dough and baking in the pan. Emphasis is placed on achieving repeatable results in a professional environment.

This advanced course includes two days of Pan Roman style pizza making and one day of Pizza Alla Pala. It is designed for professional pizzaioli, restaurant operators, chefs, and foodservice businesses seeking comprehensive training in two of Rome's most celebrated pizza styles.  Pizza in Teglia Romana and Pizza Alla Pala are both  made using high hydration dough, but are very different. One is thick and baked in an iron pan, while the other is thin and baked directly on the stone.

Led by renowned Roman pizza Chef; Massimiliano Saieva, the course combines technical instruction, hands-on production, and operational best practices to prepare participants for real-world commercial application. Students will learn not only how to produce two distinct Roman pizzas, but also how to implement efficient production systems that support profitability, consistency, and growth.

Use this gift card for a two day New York Style, or Detroit style, or to reduce the cost of a Pinsa Romana or Teglia Romana pizza class by $695, or put it towards the cost of two classics and/or napoletana classes.