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.

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.

Roll up your sleeves and share the fun of making pizza from scratch. Whether you’re bringing colleagues together, celebrating a special occasion or gathering with friends, our hands-on pizza events combine expert guidance, plenty of tasting and the satisfaction of making your own pizza.

Each course is two hours long, including a brief theory section introducing the pizza style and the role of flour, water, salt, yeast and oil in the dough. Using pre-weighed ingredients and stainless steel bowls, participants will make their own dough from scratch by hand.

Your instructor will then demonstrate how to stretch, top and bake a pizza from start to finish, preparing pizzas for everyone to taste along the way.

Working with dough prepared in advance, each participant will receive one dough ball to practise stretching and another to stretch, top and bake into a pizza to take home. Participants will also take home the dough made during the class, ready to put your new skills into practice. Please bring a cooler to transport your dough.

Non-alcoholic drinks are provided, and participants are welcome to bring their own beverages.

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.