Pinsa Romana - Washington DC - Nov 7/8
10:00-3:00 Each Day
$1,300.00
Unit price perThe original idea of the recipe takes its shape from an ancient product that came from the peasant populations living right outside the walls of Rome. These populations used to cook “schiacciatine”(or “focacce”) by grinding cereal grains (millet, barley and spelt) and adding salt and aromatic herbs as well. The word Pinsa comes from the latin “Pinsere” that means: to lay, to stretch. The classic recipe has been revised, over the centuries, to what we have today.
Pinsa style is the revisitation of an ancient roman recipe, revised with new ingredients and modern working techniques. Unlike Romana Al Taglio pizza, which also originates in Roam, Pinsa style pizza is not baked in a pan, but instead it’s baked directly on the stone. Pinsa has a hand pressed oval shape. Due to the high hydration content, it can’t be tossed to stretch it. Pinsa uses a different type of dough to other pizzas making it lighter, easier to digest and healthier. It can be identified by its oval shape covered in airy bubbles.
This two day course will teach participants about the flour used to make Pinsa dough. How to mix and work with high hydration dough and stretch it for baking. They will learn how to bake the Pinsa dough and choose toppings for it. Of course there will be plenty of opportunities to try their own Pinsa creations, and those of the other students.
- Choose the right type of flour for Pinsa Romana pizza
- Make high hydration dough (85-100% of water).
- Portion, shape & fold dough for perfect proofing and maturation.
- Stretch the dough to shape for a Pinsa pizza.
- 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!
Meet The Instructors
