Marco Montuori
Founder and instructor
Amateur training
Home pizza course PINSA & TEGLIA.
Rome, Italy
From dough to baking,MAKE BETTER PIZZA AT HOME.
A separate course for people who enjoy making pizza at home. Explore pinsa and Roman tray pizza with a practical introduction to the process.
For home enthusiasts. If your aim is to work in a pizzeria or open a business, explore our professional courses instead.
Build confidence with dough handling and understand the steps to keep practising at home.
The programme.
WHAT YOU WILL LEARN
Ingredients and mixing
Explore wheat and flour for pinsa and Roman tray pizza made at home. Practise mixing by hand as the starting point for the day's dough work.
Fermentation basics
Learn the fermentation techniques introduced in the amateur programme. Follow how this stage fits between preparing the dough and handling it for shaping.
Dough handling
Practise the techniques used to form individual dough balls. Work with the dough before moving on to stretching the pinsa or tray pizza base.
Stretching
Practise stretching dough for pinsa and Roman tray pizza. Connect the handling of the dough with the shape of the base you will bake.
Baking and toppings
Follow pre-baking and final baking for pinsa and Roman tray pizza. Explore these stages as part of preparing the products you want to make at home.
Training you can examine
Practical skills for home baking.
This course is for people making pinsa and tray pizza at home. Explore the techniques and tell us about your experience and oven.
Read the full programme →After the course, we stay in touch.
A dough that is giving you trouble, premises you are considering, an idea to share: keep talking to us. Our relationship with students continues after the final lesson, with advice and discussion about your next steps. If you need dedicated support or on-site consultancy, we agree the scope together.
Your instructors
Experience, shared.
Cristina Cipriani
Managing director
The teaching team for your dates is confirmed with the school.
Keep practising at home.
Private training in Rome on request: 3 days, up to 3 participants, €1,990 + VAT.
This is an amateur format; choose a professional course if you need a more detailed production programme.
Your language. Your programme.
Tell us which language you need when you enquire. We will confirm the teaching language, any interpreting or AI-assisted translation, and what is included before you book.
Ask us about nearby accommodation and how to reach the school before arranging your travel. Hotel costs, transfers and restaurant visits are not automatically included in the course fee.
For private training, ask the school to confirm whether this option applies before booking.
Optional extra workshop
The TuesdayEXTRA WORKSHOP.
€90+ VAT · optional
For just €90 + VAT extra, stay in the laboratory on Tuesday for an additional lesson. When the course finishes, between 4:00 and 4:30 pm, we continue together until 6:00 pm, using the same dough to make a variety of sweet and savoury preparations.
Panini Buns
For burgers and other street food products.
Sorrisi di Pinsa
Filled pinsa specialities for the display counter.
Fried Pinsa
A reinterpretation of traditional Montanare.
Bread baskets
Bread baskets for serving soups or stewed meat.
Filled / Baciata Pinsa
For a double crunch.
Sweet fried zeppoline
Turn the same dough into a sweet fried treat.
For private training, ask the school to confirm whether this option applies before booking.
Course offers
One more reasonTO GET STARTED.
Back to school
−20
Already trained with us? Return to Pinsa School and receive 20% off your chosen course.
Ask about this offerUnder 21
−10
Under 21? Get 10% off your next course.
Ask about this offer2+
−10
Coming as a pair or a group? Each participant receives 10% off when you attend the course together.
Ask about this offerOffers can be combined when their eligibility requirements are met. Contact the school for your final price.
PINSA SCHOOL · DI MARCO
Our school.ROME.
Di Marco – Pinsa SchoolVia Lago dei Tartari 3/F
00012 Guidonia Montecelio (RM)
Equipped laboratories · Student parking
Talk directly to the school
Let’s talk.
Tell us what you want to learn. We will help you choose the right training.
Questions about this course.
Is the amateur course intended for home pizza makers?
Yes, this course is designed for enthusiasts who want to make pinsa and Roman tray pizza at home. If your goal is professional production or opening a pizzeria, ask the school about its specialist or private professional programmes.
What practical work does the amateur course include?
The published programme follows the process from flour and hand mixing to fermentation, dough balls, stretching, pre-baking and final baking. Participants work with pinsa and Roman tray pizza during the day.
How long is the amateur course and how do I book from abroad?
Private training in Rome on request: 3 days, up to 3 participants, €1,990 + VAT.
Your next step.
Choose a course or tell us about your project.