Pizza in Teglia Romana
Pizza in Teglia Romana
Two Day Professional Class 10:00 am to 2:00 pm
The Pizza “al taglio”, also known as “pizza in the pan” is the current trending pizza style! Get ahead of the industry and learn how to make this thin, crisp and airy pizza in our professional, hands-on small class setting with one of our al Taglio pizza-making masters.
Due to its high hydration content, al taglio pizza perfectly suited to take out pizza, in fact, many think it tastes better when it's reheated! While making the dough takes a bit more skill than traditional pizza, it is much easier to make and manage. A pizzeria specializing in al Taglio style pizza will have all their pizza made ahead of time, once they open, they simply cut the slices, reheat them and serve them to customers.
Our al taglio Pizza Course is held in a small group setting, with no more than 10 people. This provides attendees with plenty of one on one time with our amazing instructor and all the confidence needed to start your pizza journey.
While open to everyone, this class is designed primarily for those looking to open a pizzeria or expand their existing restaurant menu to include al taglio pizza. Attendees will have a chance to learn pizza making using professional-grade equipment from Italiana FoodTech.
YOU WILL PRACTICE HOW TO:
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.
Organize your production by baking, pre-baking or par-baking.
Use & maintain the oven.
Top & present the pizza with new and trendy Italian pizza toppings.
YOU WILL GET THEORY KNOWLEDGE HOW TO:
Choosing the flour, distinguishing between 0, 00 & whole wheat flour.
The importance of levitation, fermentation & how they affect nutrition & flavour.
How temperature affects the dough.
How equipment choice & layout affects productivity.
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Learn How to
- Make the typical New York Style dough
- Divide & round individual pizza dough.
- Stretch the pizza dough using a variety of techniques.
- Top the pizza with fresh ingredients
- Use & maintain the oven.
Get Knowledge On
- Choosing the flour
- The importance of levitation, fermentation & how it affects consistency & flavor.
- How temperature affects the dough.
- How equipment choice & layout effects productivity.
- Running food costs, marketing, business planning, etc.
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