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Class Begins In:
Hands On Experience
Get hands on with the dough, toppings and equipment as you make your pizzas with the guidance of Massamiliano. Ask him questions about pizza making, or the pizza making industry. Learn how to make Pan Roman Pizza and Pizza Alla Pala a part of your menu that will build business and repeat customers.
Sept 16-18 Roman Pan Pizza & Pizza Alla Pala masterclass - Toronto
10:00-3:00 Each Day
$995.00
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 three day course will teach participants how to make the high hydration dough used for Roman style pizzas. They will learn how to spread the dough across a pan for baking for Pizza Al Taglia, and how to work directly on the stone with Pizza Alla Pala.
- Choose the right type of flour for Romana Al Taglio pizza and Pizza Alla Pala
- Make and work with high hydration dough (85-100% of water).
- Portion, shape & fold dough for perfect proofing and maturation.
- Stretch the dough onto the Roman pizza pan.
- Shape the dough for Pizza Alla Pala
- Top the pizza with traditional and new & trendy Italian pizza toppings.
- Use the pizza oven and tools
Course Schedule
Day 1
| Time | Topic | Type |
|---|---|---|
| 10:00-10:15 | Introductions | |
| 10:15-11:00 | Theory - Flour types, History of pizza style | Lecture |
| 11:00-11:45 | Make the dough from scratch - Using the dough mixer | Demonstration |
| 11:45-12:30 | Portioning, Shaping & Rounding the Dough | Practical |
| 12:30-1:00 | Lunch Break - Pizza made by master instructor | Demonstration |
| 1:00-1:30 | Sauce selection and ingredients | Lecture |
| 1:30-2:00 | Hand stretching dough | Practical |
| 2:00-2:30 | Launching and using the peel | Practical |
| 2:30-3:00 | Pizza Demonstration - Examples from the instructor | Demonstration |
Day 2
| Time | Topic | Type |
|---|---|---|
| 10:00-10:30 | Portioning | Practical |
| 10:30-11:00 | Stretching/launching practice | Practical |
| 11:00-2:00 | Build and bake pizzas | Practical |
| 2:00-2:45 | Questions | Practical |
| 2:45-3:00 | Certificate handout and photo | Demonstration |
Day 3
Dedicated to Pizza Alla Pala.
Day three will cover the fundamentals of this style. The unique dough characteristis and how it fits into a modern menu. This will be followed by hands on making of several different style of Pizza alla pala and working with the 80% hydration dough.
