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.

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.