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. 

Participants will have the opportunity to learn from master chef Massimiliano Saieva, from Roman Pizza Lab to teach this regional style of Rome to students of The School of Italian Pizza. 

Exclusive to this course:

• Step-by-step video tutorials focused on Roman pizza.
  
• A complete digital recipe book with theory, formulas, and full dough management.
  
• Access to an online Skool community where students can interact with each other and Massamiliano directly.
  
• 9 months of live weekly online classes in three languages, all recorded and available anytime.
  
• A final certification.