Roman Pan Pizza Masterclass - Florida - Nov 13/14
10:00-3:00 Each Day
$1,300.00
Unit price perThe 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 chef Cristiano Garbarino who comes directly from Italy, to teach this regional style of Rome to students of The School of Italian Pizza. A special opportunity unique to this side of the Atlantic!
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
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!