Pizza in pala, pinsa and tray-baked pizza express central Italian tradition, while focaccia and pan pizza connect different regional cuisines. Their international popularity reflects new ways of enjoying pizza.
Three intensive days covering the essential techniques for mixing, stretching and baking high-hydration doughs. Different flours are used, with particular attention to stoneground, multigrain blends and wholemeal flours.
For professionals, owners and chefs seeking new foundations for creative, high-quality offerings.
What you will learn
Production, proofing, stretching and baking techniques for five pizza styles. Teaching materials and a certificate of attendance are provided.
Duration
24 hours over 3 days: 2 hours of theory and 22 hours of practice. Schedule: 09:00–17:00.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Tray-baked pizza: thick and soft or thin and crispy, evolution and presentation
- Pizza in pala and Roman pinsa: dimensions and correct weight
- Two focaccia styles using direct and indirect methods
- Pan pizza as an alternative pizzeria offering
- Essential equipment for tray-baked pizza and pizza in pala
- Soft and durum wheat: characteristics and quality
- Chemical, physical and rheological properties of flours
- Pre-ferments: differences, suitable flours and storage
- Yeast, temperature and usage percentages
- Reducing waste: bread and breadsticks from the same dough
Practice
- Direct dough with autolyse for tray-baked pizza and pizza in pala
- Direct doughs for Roman pinsa, focaccia and pan pizza
- Indirect doughs for different styles
- Pre-ferments at controlled and room temperatures
- Using alternative flours
- Making multiple products from one dough
- Proofing and stretching
- Setting the oven for par-baking and final baking
- Traditional and innovative topping recipes
Available dates
| Dates | School | Language | Information |
|---|---|---|---|
| 19/10/2026 | Modica | Italian | REQUEST INFORMATION |
| 21/10/2026 | Faenza | Italian | REQUEST INFORMATION |
| 02/11/2026 | Lecce | Italian | REQUEST INFORMATION |
| 23/11/2026 | HUB – Pistoia | Italian | REQUEST INFORMATION |
| 16/12/2026 | Costigliole d’Asti | Italian | REQUEST INFORMATION |
Would you like to know more?
Send us your enquiry about the course Specialisation in pala, teglia, pinsa, focaccia and pan pizza. Please specify your preferred school and date.
Submitting an enquiry does not confirm a booking.