Basic Course - 1 Livel

Small-Group Professional Course (Limited to 3 participants)

A 5-day immersive journey into the complete Roman Pizza in Teglia method, covering every step: dough, proofing, and baking.

where

Via Fortebaccio 33, Roma (Pigneto Area)

Duration

5 Days

Class Hours

Mon-Fri | 10:00-16:00

Participants

max 3 participants

Required Level

Beginner | starting from zero

price

1547 € (all-inclusive)

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Explore the Program

This course is for you if

You are planning to open your own pizzeria or a Roman pan pizza business

You want to change careers and master a highly sought-after craft

You are already a chef and want to specialize in authentic Roman pan pizza

You are starting from scratch and want a structured course based on a solid, proven method—not an improvised approach

What you will be able to do

01

Manage the entire process, from dough-making to baking

02

Work with high-hydration doughs, up to 75-80% water content

03

Achieve a light, airy, and crispy Roman Pan Pizza

04

Organize a professional kitchen or production workshop

05

Understand the science behind each stage for consistent results

THE PROGRAM

Day-by-Day Program

1h Theory + 5h Hands-on Practice Daily

Day

Theory

practice

1

Flours, W and P/L ratio, rheology

24/48h Dough • stretching • topping • baking

2

Flour blends & high hydration

24/48h Dough • stretching • topping • baking

3

Fermentation, maturation, heat dynamics

24/48h Dough • stretching • topping • baking

4

Professional equipment & workspace setup

24/48h Dough • stretching • topping • baking

5

Toppings, par-baking, pizza styles

24/48h Dough • stretching • topping • baking

Next course

Only 3 spots available

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