Teglia Romana - Toronto - Oct 1/2

10:00-3:00 Each Day

$975.00

The Pizza "Teglia Romana" (Roman pan pizza), also know as: “al taglio”. Originating in Rome, this pizza is made using high hydration dough stretched across a long rectangular steel pan. Created to be a fast-food, this pizza is ideal for fast takeout, and eaten immediately. It also tastes great after being reheated later, which is perfect for restaurants and patrons alike. 

This two day course will teach participants how to make the high hydration dough used for Teglia Romana style pizza. They will learn how to spread the dough across a pan for baking, select toppings, and of course, try out their culinary creations. 

  • Choose the right type of flour for Romana Al Taglio pizza
  • Make high hydration dough (85-100% of water).
  • Portion, shape & fold dough for perfect proofing and maturation.
  • Stretch the dough onto the Roman pizza pan.
  • Top the pizza with traditional and new & trendy Italian pizza toppings.
  • Use the pizza oven and tools

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

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KNOWLEDGEABLE INSTRUCTORS

Small Classes

Small class sizes ensure that every participant has opportunity to work with the instructor. Learn from their extensive knowledge not only on pizza making, but the pizza industry and working in or running a pizzaria.

PRACTICAL PIZZA MAKING

Hands On

Over half of each class is dedicated to hands on experience. Learning how to use the equipment, divide and shape the dough, choose toppings and bake your pizzas!