Pizza according to Rome: Pinsa, Pala, Teglia and Tonda Romana

Details

Course price: 540€

Headquarters: METRO Academy Milan

Date: May 18 to 20, 2026

Master: Luca Gaccione and guest Daniele Covi

To whom it is addressed

The course is aimed at pizza makers and industry professionals who wish to specialize in the main types of high-hydration Roman pizza. The goal is to improve the working method, dough management and control of ripening and baking processes. It is particularly suitable for those who wish to expand the offerings of their premises with light, digestible and crispy products.

Goals

Understand the technical differences between pinsa, pala romana, teglia romana, and tonda romana, and handle high-hydration and long-maturing doughs; acquire method in cold management, improve drafting and alveolar structure management, know how to choose flours and blends according to style, and recognize and correct defects in hydrated doughs; evaluate the finished product technically and sensorially.

What you will receive

Pupil kit:

• Teaching manual
• T-shirt
• Cap
• Apron
• Bag
• Notepad

Certificate of Participation.

Course Duration.

24 hours total, divided into 3 days: 6 hours of theory and 18 hours of practice.

Course Description.

A specialization course dedicated to Roman pizza styles, today among the most dynamic and in demand on the national scene. The course stems from the observation of an evolving market, where the Roman tradition is conquering new spaces both in Italy and abroad. During the course, indirect dough techniques, management and baking of the main Roman styles will be explored: pinsa, pizza in pala, pizza in teglia and Roman round pizza al mattarello with particular attention to the structure of high-hydration doughs, management of maturation and optimization of cooking to obtain light, fragrant and highly digestible products. Ample space will be reserved for contemporary Roman round pizza, with focus on rolling techniques, double cooking and achieving the crunch effect, which is increasingly demanded by consumers today. A course designed for professional pizza makers who want to expand their offerings, differentiate themselves on the market and intercept new trends through a technical, identity-driven and fast-growing style.

Theory / 6 hours

Technical Fundamentals

• Historical evolution of Roman pizzas
• Structural differences among the four styles
• Flours for high hydration
• W, P/L, stability
• Structural characteristics of type 00, 0, 1, 2, and whole wheat flours
• Role of protein in dough tightness
• Water absorption and glutinic mesh development
• Direct and indirect doughs
• Biga and poolish in Roman pizzas
• Dough temperature management
• Cold storage ripening
• Precooking for proper base management
• Maillard reactions and development of crispness
• Production organization in a modern pizzeria

Practical / 18 hours

Practical workshop

• Preparing doughs for: pinsa, Roman shovel, Roman pan and Roman round
• Management of biga and poolish
• Folding and reinforcement techniques
• Staging and management of buns
• Laying on bench and shovel
• Pre-cooking and double-cooking techniques
• Electric oven management
• Analysis of the finished product