A specialisation course in Roman pizza styles, a tradition evolving rapidly in Italy and internationally. Covers indirect doughs, handling and baking pinsa, pala, tray-baked pizza and Roman round pizza stretched with a rolling pin.
Particular attention is given to high hydration, maturation and optimising baking. Contemporary Roman pizza is explored through stretching techniques, double baking and a pronounced crispness.
For professionals who want to broaden their offering and improve their working methods.
What you will learn
Differences between the four styles, managing high hydration and refrigeration, crumb structure, choosing flour blends, recognising defects, and technical and sensory assessment.
Duration
24 hours over 3 days: 6 hours of theory and 18 hours of practice.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Historical development of Roman pizza styles
- Structural differences between the four styles
- Flours for high hydration: W, P/L and stability
- Characteristics of type 00, 0, 1, 2 and wholemeal flours
- Proteins, water absorption and gluten development
- Direct and indirect doughs, biga and poolish
- Dough temperature and cold-room maturation
- Par-baking and managing pizza bases
- The Maillard reaction and developing crispness
- Production planning for a modern pizzeria
Practice
- Doughs for pinsa, Roman pala, Roman tray-baked pizza and Roman round pizza
- Managing biga and poolish
- Folding and strengthening techniques
- Dividing and managing dough balls
- Stretching on the workbench and peel
- Par-baking and double baking
- Operating an electric oven
- Analysing the finished product
Available dates
| Dates | School | Language | Information |
|---|---|---|---|
| 16/11/2026 | Padua (Curtarolo) | Italian | REQUEST INFORMATION |
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