Shovel, Pinsa, Pan, Focaccia and Frying Pan.

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Pizza in pala, pinsa, and teglia are the most important styles from Rome or otherwise representative of central Italy, while focaccia and padellino embrace different regional cultures from the north to the far south of our country. What all these doughs and styles have in common is their growing popularity, in Italy and abroad, which has occurred mostly in the last decade as new patterns of pizza consumption have emerged. 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 offers a three-day full immersion course to learn the main techniques of kneading, drafting and baking these different styles of pizza. The course includes the use of multiple flours, with a special focus on the latest stone-ground, cereal mix and whole grain flours, in order to gain the right awareness of the raw materials to be kneaded and learn all the possible nuances so that you can customize your product.

To whom it is addressed

To those who wish to learn the various techniques of making, rising, rolling out and baking pala and pinsa alla romana, pan pizza, focaccia and pan pizza. To professionals, pizzeria owners and chefs who want to delve into the theory and practice needed to make pizza styles, which are in high demand in the marketplace and are ideal as a gourmet base to enhance the highest quality ingredients.

Duration

24 hours divided into 3 days: 2 hours theory class and 22 hours practical class.

9 a.m. to 5 p.m.

What you will receive

  • Pupil kit:
    • Teaching manual
    • T-shirt
    • Cap
    • Apron
    • Bag
    • Notepad
  • Certificate of Participation.

Course Schedule.

Theory

2 hours

  • Pan pizza 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
  • Pizza in pala and pinsa romana, light and crispy. Define the size of both styles and their appropriate weight
  • Focaccia in two different styles using both direct and indirect methods
  • Pizza la padellino, for an alternative product in pizzerias that addresses a different market from other styles
  • 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

22 hours

  • Direct autolysis dough for making pan and shovel pizza
  • Direct dough for making pinsa romana
  • Direct dough for making focaccia
  • Direct dough for making pan pizza
  • Indirect dough for different types of pan, shovel, flatbread, and frying pan
  • 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