Learn to make world class Roman Pan Pizza with Massimiliano Saieva

The School of Italian Pizza is the proud to offer a masterclass in Roman Pan Pizza from world renowned chef Massimiliano Saieva.

Don't miss out on this limited time opportunity.

Man in a black shirt and red bandana holding a ball of dough in front of a pizza oven.

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About the instructor

Massimiliano Saieva

Massimiliano brings his Roman Pan Pizza expertise, trusted by the best in the world to The School of Italiana Pizza. Massimilano's unparalleled knowledge of pizza making and the pizza industry has made him a mentor to pizza making champions around the world. This includes: 6 World Champions, 5 European Champions, and 2 Top 100 World-Top Pizzerías.

Full Bio

Why Roman Pan Pizza?

Made for takeout

Roman Style Pan pizza is sold by the slice, and is perfect for lunch, takeout and reheating.

The original Pan Pizza

Roman style pizza uses a high hydration dough baked on a rectangular pan instead of a circle.

Top Toppings

Explore new toppings that you've never used on pizza before. Top before baking, after, or both for a unique combination of flavors.

A unique crust

The high hydration dough is hand massaged to produce lots of bubbles. The end result is a light, airy, crispy crust that really sets it apart from other pizzas.

Two Days of Pizza Making Action

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 a part of your menu that will build business and repeat customers.

Sept 16-17 Roman Pan Pizza masterclass - Toronto

10:00-3:00 Each Day

$845.00

Quantity

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.

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

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