About us PINSA SCHOOL.
Pinsa School
Learn the process. Understand the result.
Pinsa School brings together practical training, technical knowledge and the experience of people who work with pizza every day. Our school is based at Di Marco in Rome. Marco Montuori trained with Corrado Di Marco, the creator of pinsa romana.
You work on the dough, stretch it, bake it and discuss the result with your instructor. The aim is to understand how flour, water, temperature and time affect production, so you can recognise a problem and decide what to change.
Choose a specialist course for an established product, or a private programme built around your experience and equipment. You will find a team to speak to before training and a point of reference afterwards.
Pinsa School
By your side.AFTER THE COURSE, TOO.
A question about the dough or a technique you practised with us? Contact the school. Support with what you learnt continues after the course. For opening a business, developing a menu or training a whole team, we can arrange a separate consulting project.
Learn to manage the process.
A recipe is a starting point. In the laboratory, you learn to connect flour, water, time and temperature with the way a dough behaves. The objective is to understand your decisions and approach problems when working conditions change.
Practical work accompanies the explanation. Mixing, dividing, stretching and baking become stages to observe and repeat, rather than a list to memorise. After the course, you can contact the school to clarify the techniques you have studied.
Your next step.
Choose a course or tell us about your project.