Course
Roman pizza course PIZZA TONDA ROMANA
Three days of full immersion in thin, crispy Roman pizza.
The program.
WHEAT AND FLOURS
DIFFERENCE BETWEEN ROUND AND SHARP PIZZA
DOUGH AND LEAVENING TECHNIQUES
MATURING
TECHNIQUES FOR MAKING DOUGH BALLS
TEMPERATURE MANAGEMENT (DOUGH, DOUGH BALLS, AND BAKING)
DOUGH SPREADING (USEFULNESS AND CHARACTERISTICS)
DOUGH SPREADING TECHNIQUES
PRE-COOKING
MODERN SEASONING TECHNIQUES
COOKING METHODS RELATED TO THE OVEN USED
A path for your work.
Pinsa, teglia, and tonda are different specialties. Choose the course based on the product you want to offer and the practice you need.