Our accademia di pizza Romana teaches the authentic art of Roman-style pizza in teglia.
With our specialized courses you will acquire the skills to produce top quality pizzas that showcase all unique characteristics of Roman pizza dough.
At our accademia di pizza stile Romana, we pride ourselves on providing comprehensive training that covers every aspect of pizza making in the Roman style.
Our expert instructors will guide you through the process, from selecting the finest ingredients to mastering the art of dough preparation and baking techniques.
By enrolling in our courses, you’ll gain a deep understanding of the secrets behind the perfect Roman pizza.
We’ll teach you the precise measurements and mixing methods to achieve a dough that’s light , airy and full of flavor.
You’ll learn the importance of using high quality flour, yeast and water as well as the optimal fermentation times to enhance the dough’s texture and taste.
During your time at the accademia di Pizza Stile Romana you’ll also explore various topping combinations and learn how to create a harmonious balance between flavors.
We’ll introduce you to traditional Roman ingredients, such as fresh mozzarella, tomatoes and fragrant herbs, enabling you to create authentic and mouthwatering pizzas.
Our courses are for aspiring pizza makers and enthusiasts who want to improve their pizza making skills.
Whether you’re a beginner or already have experience in the kitchen, our academy offers a supportive and immersive learning environment.
High hydration and highly digestible.
Roman Pizza in its lower layer is crunchy covered with a soft and well raised crumb
with the typical pronounced air bubbles.
The dough has a high percentage of water, very little yeast and a super long fermentation at a controlled temperature.
The process allows the dough to ferment naturally,
Making the pizza extra light, low in fat, low in calories and easy to digest.
The hydration of the dough has a minimum of 70% to a maximum of 90%
and to be of high quality the dough must ferment for more than 48 hours,
in our case we have up to 120 hours of fermentation.