course introduction

A Tour of Sicilian, Detroit, Roman, & New York Styles

Fiero is thrilled to welcome you to this Authentic Education Class!

Embark on a culinary journey during our 3-Day Authentic Education Class, where on the first day, you’ll delve into the secrets of Artisan NY Style Pizza with the world-renowned Master Pizzaiolo Domenico “Mimmo” Tolomeo, certified by the Associazione Pizzaiouli Napoletani and Master Pizzaiolo of Zazzy’s Pizza NYC, focusing on Pizza al Taglio & Pala.

But the excitement doesn’t end there! Join us for the next two days, where the spotlight shifts to Detroit, Sicilian, and a comprehensive exploration of Roman styles, including Pala Romana and Roman Sandwiches. Led by The Pizza Artista Massimiliano Saieva and Master Pizzaiolo Rob Cervoni, renowned pioneers of Roman pizza in the U.S.A., you’ll master their unique pizza styles along with innovative toppings to create show-stopping pizzas!

3 Day Masterclass for Roman, Detroit, Sicilian, and New York Style Pizza
Massimiliano Saieva and Rob Cervoni teaching

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.

New York Pizza Master

Domenico Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region.

At 32, he decided to make a career change and began studying the art of pizza making. He trained under Award Winning Master Pizzaiolo Roberto Caporuscio. Under Roberto’s guidance, Mimmo received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. Over the course of his first year Mimmo was the recipient of the 2019 Caputo Rising Star Pizzaiolo at the infamous Caputo Cup. He was the Capo Pizzaiolo at the World Renowned Keste Pizza e Vino and is now the co-owner of Taglio Pizza in Long Island, NY. 

Domenico Tolomeo
Slicing Roman pizza al taglio
Detroit style pizza
Slice of New York Pizza made Artisanally

Fiero AUTHENTIC EDUCATION

Course Details

April 28th

Sunday
SCHEDULE
10:00 AM
Arrival and Check In /Welcome and Introduction
AM
Explore the rich history of pizza from Naples to New York.
AM
Uncover the secrets of preferments and the alchemy of perfect dough.
LUNCH BREAK
PM
Dive into the art and science of fermentation for depth in your dough.
PM
The Art of Dough Stretching: Elevate your skills with the unique technique of dough stretching.
PM
Discover the transformative power of toppings in pizza creation.
PM
Baking Artisan NY Pizzas: Immerse yourself in the baking process of Artisan New York-style pizzas.
PM
Creating a Masterpiece with Quality Toppings
4:00 PM
Knowing your Oven and Baking the Pizza

April 29th

Monday
SCHEDULE
9:00 AM
Baking Roman all pizzas bases: Vegetables, Crostini, Pizza in Pala, Roman Sandwich
AM
Procedures Manual with: theory, Dough formulas, oven settings, gourmet pizzas recipes
AM
Inventory of equipments and tools for opening a Roman Pizzeria.
LUNCH BREAK
PM
Sicilian and Detroit Style Pizza: History and Theory
PM
Dough: Learn the precise techniques and ingredients for Detroit Style Pizza's signature light, airy crust.
PM
Pans: Master the art of selecting and seasoning pans for both styles including the iconic cheese edges)
PM
Layering: Perfect the strategic layering techniques to balance flavors and textures in Detroit and Sicilian Style Pizza.
PM
Baking: Nail the oven settings for ideal crispy yet soft results.
3:00 PM
Toppings: Perfect your pizza with creative and delicious topping combinations.

April 30th

Tuesday
SCHEDULE
9:00 AM
Arrival and Check In/Welcome and Introduction
AM
Essential Elements for making Roman Pizza
AM
Theory and fermentation process/Chemistry of highly hydrated Roman dough
LUNCH BREAK
PM
Use of the 2-speed spiral mixer with dough breaker making 80% Hydro dough
PM
The Secrets of Dual Temp Ovens and Gas
PM
Learning how to use Roman Pan Grippers
PM
Shaping Dough Balls/Stretching
PM
Baking Roman Pizza Bases: pizza bianca, tomato pizza
3:00 PM
How to elevate your pizza with innovative toppings and combinations
Click on the link to enroll and learn to bake delicious and innovative New York style pizza – all built upon grounded knowledge in true Italian techniques!

*Seating limited to twenty registrants*

You’ll need:

  • Items for notetaking
  • Kitchen shoes (non-slip)
The workshop will take place in the commercial demonstration kitchen located at the Fiero headquarters at 601 N Main St, Brewster, NY 10509.

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 them by phone via 203-730-9200 or visit their website at https://www.hotelzerodegrees.com/hotels/danbury/ 

Contact us