Two characteristic styles from central Italy, particularly Lazio. High-hydration doughs with many variations that affect the product’s structure, quality and appearance.
Two intensive days dedicated to pizza in pala, Roman tray-baked pizza, soft classic tray-baked pizza and focaccia. A focus on stoneground, multigrain and wholemeal flours.
For professionals, owners and chefs seeking comprehensive theoretical and practical knowledge of two highly popular pizza styles.
What you will learn
Producing, preparing, stretching and par-baking bases for pizza in pala and tray-baked pizza using different flours and dough methods.
Duration
16 hours over 2 days: 2 hours of theory and 14 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
- Pizza in pala: dimensions, weight, lightness and crispness
- Essential equipment and small tools
- Soft and durum wheat and quality factors
- Suitable flours: chemical, physical and rheological properties
- Pre-ferments, flour selection and storage
- Yeast activity in relation to temperature
- Reducing waste by making multiple products from one dough
Practice
- Short-proofed direct doughs for pizza in pala and tray-baked pizza
- Indirect doughs for tray-baked pizza, pizza in pala and focaccia
- Pre-ferments at room and controlled temperatures
- Alternative flours
- Using one dough for multiple products
- Proofing and stretching
- Setting the oven for par-baking and final baking
- Traditional and innovative toppings
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Pizza in pala and tray-baked pizza. Please specify your preferred school and date.
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