course introduction
Jump Headfirst into Roman Pizza
We’ll start with a brief history of the dish, followed by a crash course in dough-making. You’ll learn how to use the mixer, proof and ferment your dough, and get the perfect water-to-salt-to-olive oil-to-yeast ratio.
Then we’ll move on to oven usage, and you’ll learn how to make classic types of Roman pizza: pizza al taglio, pizza alla pala, and focaccia. Finally, you’ll run through a hands-on mock Roman pizza kitchen, where you’ll learn how to work in real-world conditions.
ROMAN PIZZA MASTERS
MASSIMILIANO SAIEVA &
ROB CERVONI
Massimiliano was born on August 13, 1973, in Palermo, Italy and studied at the National University of Pizza in Rome, after which he opened and ran multiple successful Roman-style pizzerias in Europe and the Americas. He now dedicates his time to educating hundreds of chefs around the world on the art of Roman pizza-making.
Rob Cervoni is a renowned Roman style pizzaiolo and founder of the highly awarded Taglio Pizza in Mineola, NY (Long Island). His focus on authentic pizza al taglio has brought him recognition as one of the foremost pizzaiolo working in the Roman tradition in the USA today.
Fiero AUTHENTIC EDUCATION
Course DetailsJanuary 26
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January 27
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Our 2 day masterclass will enable you to learn hands-on from both “Pizza Artista”, Massimiliano Saieva, and Master Pizzaiolo Rob Cervoni; renowned pioneers of Roman pizza in the USA!
Click on the link to enroll and learn to bake delicious and authentic Roman style pizza – all built upon grounded knowledge in true Roman techniques!
*Seating limited to twelve registrants*
You’ll need:
- Items for notetaking
- Kitchen shoes (non-slip)
If you are traveling to attend the workshop, you might consider staying at the Hotel Zero Degrees in Danbury, CT – a 12 minute drive from the workshop facility. Contact the hotel directly by phone via 203-730-9200 or visit their website at https://www.hotelzerodegrees.com/hotels/danbury/