Pizza in Pala and Teglia

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Pizza in Pala and Roman teglia are two styles typical of central Italy, particularly the Lazio region. These are high-hydration doughs that are simple in terms of preparation but have multiple variations that affect the structure, quality, and aesthetics of the product to be obtained. Scuola Italiana Pizzaioli is offering a two-day full immersion course to learn the main production techniques for both styles of pizza, the hydrated version, the classic soft pan variant and focaccia. The course includes the use of different flours, with a special focus on the latest stone-ground, cereal mixes and whole grain flours in order to gain the right awareness of the raw materials to be kneaded and learn all the possible nuances to be able to customize your product.

The course is aimed at those who want to learn the various techniques for making, rising, rolling out and baking classic and hydrated shovel and pan pizzas. To professionals, pizzeria owners and chefs who want to delve into the theory and practice necessary to make two styles of pizza, which are in high demand in the marketplace and are ideal as a gourmet base for enhancing the highest quality ingredients.

What you will learn

Comprehensive professional training on the various techniques of making, preparing, rolling out and precooking shovel and pan bases, through the use of various types of flours and related kneading methods.

Duration

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • The pizza in pan and its variations: high and fluffy or low and crispy. Its territorial spread, evolution, and how to offer it to the public also in a stuffed version
  • The pizza in shovel, light and crispy. Define the size of the shovel pizza and the appropriate weight
  • Description of equipment and minutiae needed for pan and shovel pizza
  • Introduction on cereals and their differences: soft and hard wheat, their characteristics, and factors that determine their quality
  • The most appropriate flours for pan and shovel pizza: chemical/physical and rheological characteristics, protein, carbohydrates, types of souring, and the use of coarse and seed core flours
  • Introduction to preferments: differences, suitable flours, and preservation methods
  • Yeast: morphology, types of yeasts on the market, its role in dough, yeast action in relation to temperatures and their percentages of use
  • Dough optimizations: making more products with the same dough (bread and breadsticks) in order to cut down waste in the pizzeria

Practice

14 hours

  • Direct short-rising dough for making pan and shovel pizza
  • Indirect dough for different types of pan, shovel and flatbreads
  • Temperature-controlled and room temperature preferment preparation
  • Use of alternative flours
  • Optimizing doughs by making more products, as a tasty and sustainable alternative against waste in pizzerias
  • Leavening and drafting
  • Kiln calibration for precooking and final firing
  • Management of fillings and development of traditional and innovative recipes

Available courses

Available courses for your selection