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3 DAY ROMAN STYLE WITH PAOLO SPADARO & LEO SPIZZIRRI

Start
October 15, 2018 9:00 am
End
October 17, 2018 4:00 pm

$550.00

3 DAY SPECIALTY MASTER COURSE FEATURUNG PAOLO SPADARO, CHIEF TECHNICIAN FOR LE 5 STAGIONI
 STYLE:
PIZZA ROMANA 

 

In collaboration with Maestro Instructor Leo Spizzirri, we have a special guest technician, Paolo Spadaro who will be teaching the 3 day course on Roman style pizza class. 

 

In this three day course you will learn how to make pan pizzas. This is designed for anyone who would like a better understanding the art and science of pizza in teglia.  At the end of this course, you will have a better understanding of dough made with multiple strength flours.

  • Mixing procedures for high hydration dough
  • Dough handling & proofing
  • Par baking
  • Topping and final bake

 

MORE ABOUT PAOLO SPADARO

Everything started in a small bakery in 1988, Paolo worked as a baker for more than 10 years. After that his passion grew and his approach to pizza was second nature and his desire to increase his knowledge grew. He then began to take courses and study, a path that led to becoming an instructor for one of the most famous schools for pizza makers in Italy.

Currently he is the technical manager for the foreign market. “The enthusiasm and joy that I see in the eyes of the people that I help moving their first steps in this world, are the source of energy that drives me to improve myself and never stop growing”.

 

 

 

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Description
3 DAY ROMAN STYLE PIZZA, SPECIALTY MASTER COURSE FEATURUNG PAOLO SPADARO, CHIEF TECHNICIAN FOR LE 5 STAGIONI SPONORED BY LE 5 STAGIONI
 STYLE:
PIZZA ROMANA 
 
In collaboration with Maestro Instructor Leo Spizzirri, we have a special guest technician, Paolo Spadaro who will be teaching the 3 day course on Roman (and Gluten Free). 

 

MORE ABOUT PAOLO SPADARO

Everything started in a small bakery in 1988, Paolo worked as a baker for more than 10 years. After that his passion grew and his approach to pizza was second nature and his desire to increase his knowledge grew. He then began to take courses and study, a path that led to becoming an instructor for one of the most famous schools for pizza makers in Italy.

Currently he is the technical manager for the foreign market. “The enthusiasm and joy that I see in the eyes of the people that I help moving their first steps in this world, are the source of energy that drives me to improve myself and never stop growing”.