The pan pizza had almost disappeared by the end of the last century, only to make a comeback during the first decade of the 21st century, thanks in part to the general rediscovery of traditional gastronomic products.
The skillet is a style that brings out the flavor of flours and enhances classic or innovative toppings from an aesthetic and flavor perspective. The course will reveal all the secrets to making a skillet with direct and indirect doughs, addressing the different techniques of precooking and regenerating.
The course is aimed at those who want to learn the various techniques for making, rising, rolling out and baking pan pizza. To professionals, pizzeria owners and chefs who want to delve into the theory and practice needed to make a new style of pizza that is ideal as a gourmet base for enhancing the highest quality ingredients.
