Pinsa Romana
Pizza in Teglia
Other coursesStarting a new profession?
Choose a hands-on pizza making course: learn to understand dough and control the process, beyond following a recipe.
Compare professional courses
Professional pizza school in Rome, Italy
Professional pizza school in Italy LEARN THE DIFFERENCE.
Hands-on training in pinsa romana and Roman pizza. Learn to understand your dough, organise production and work with confidence, at our school in Rome.
Inside Pinsa School
Before you choose,EXPLORE HOW WE TEACH.
Hands in the dough.
Our course photographs show the work at the bench. Each programme explains the techniques covered: explore both to choose your speciality.
Compare the programmes
Meet the people teaching you.
Marco Montuori and the team bring experience in dough, production and consulting into the classroom. Explore their roles and backgrounds.
Meet the instructors
A place you can explore.
Training takes place at our Rome school, at Di Marco. Explore the laboratory and check how to reach us before arranging your journey.
Explore the location
By your side.
After the course, too.
A Roman pizza school.YOUR NEXT STEP.
Courses for pizza makers, restaurant owners and people starting out. In Rome, at Di Marco.
Ready to specialise?
Pinsa Romana and Roman tray pizza have dedicated programmes. Learn dough techniques, stretching and baking through laboratory practice.
The Roman pizza al taglio courseOpening a pizza business?
Work with us on production, equipment, your menu and team training through consulting tailored to your project.
Consulting for your pizzeria
Pinsa School
Professional training.PINSA & ROMAN PIZZA.
Pinsa Romana and Roman tray pizza are distinct specialities. At Pinsa School, you connect dough preparation, fermentation, stretching and baking with the work of a pizzeria. Compare the programmes for your experience and business plans, then agree the dates and language arrangements with the school. A private course can focus on a combination of objectives.
Explore specialisations in fried food, gluten-free preparation and pizza toppings alongside our core courses. Confirm programme and language arrangements with the school.
From our laboratory
From dough TO THE RESULT.
Structure, baking and toppings.
The details you learn to master.
Look inside.
Colour takes shape.
Every last detail.
The school
Learn the difference.
A laboratory to practise in. Instructors to learn with. Support that continues after your course.
Consulting
Training.AT YOUR BUSINESS.
If you already run a business, ask about training at your premises.
We arrange on-site consulting in Italy and abroad to train your team and support the development of your business. Scope and travel are agreed in advance.
Our team
The people.THE EXPERIENCE.
Work with specialist instructors to develop your skills and improve your business.
PINSA SCHOOL · DI MARCO
Our school.ROME.
Di Marco – Pinsa SchoolVia Lago dei Tartari 3/F
00012 Guidonia Montecelio (RM)
Equipped laboratories · Student parking
Information & enrolment.
Talk to the school to choose your programme.