This 5-day hands-on course explores two iconic styles of Roman pizza, particularly from the Lazio region of central Italy. These styles feature high-hydration doughs that, while simple in preparation, offer a range of variations that impact the structure, quality, and appearance of the final product. The course will teach you the essential techniques for creating both types of pizza, covering everything from dough preparation to baking.
You will learn how to work with different flours, manage hydration levels, and apply various fermentation and mixing methods. The class is aimed at professionals, pizzeria owners, and chefs who wish to deepen their understanding of pizza production, fermentation, stretching, and baking—both for pizza in pala and in pans, in both classic and high-hydration forms. This course is ideal for those looking to enhance their offerings with gourmet pizzas that highlight premium ingredients.
Course Highlights:
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Flour Science: Gain an understanding of the types of flour best suited for high-hydration doughs and how they impact the texture and flavor of Roman-style pizza.
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Pre-ferments: Learn to use pre-ferments (such as biga and poolish) to boost flavor and improve dough quality.
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Dough Production: Practice making various dough batches, experimenting with different flour blends, hydration levels, and fermentation times. You’ll also learn the techniques for proper mixing, handling, and proofing.
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Dough Management: Master the art of managing dough throughout the production process, including the best practices for stretching and topping Roman-style pizza.
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Baking: Understand the various methods for baking Roman pizza in both pans and pala to achieve the perfect crust and texture.
By the end of the course, you will have acquired the skills and knowledge needed to produce high-quality, authentic Roman pizzas, perfect for showcasing gourmet toppings and elevating your culinary repertoire.
FOOD ALLERGIES
If you have any dietary restrictions or allergies, that we can work around we will. PLEASE add any info we may need to know about in your order notes or call us at 630-395-9958 or email steph@pizzaculinaryacademy.com at least 1 day in advance.
We cannot make any substations the day of class. thank you for understanding.
Cancellation Policy: Tickets ae non-refundable. We require that you cancel at least 48 hours before a scheduled class. If you have to cancel your class, we will offer you a credit to your account. You may use these credits towards any future class. However, if you do not cancel prior to the 48 hours (24 or less hours before the class), you will lose the payment for the class.
During Winter season if there is a Winter Weather Advisory in affect or there is inclement weather, we reserve the right to cancel within 24 hours notice.
If registration is not above 4 attendees we reserve the right to cancel within 24 hours
