Are you craving a unique pizza experience?
Look no further than our exclusive courses di Pizza in Teglia. Designed for pizza lovers and aspiring chefs alike, our hands-on classes will take you on a culinary journey through the world of Roman-style pan pizza.
From mastering the art of dough preparation to exploring a myriad of tantalizing toppings, our expert instructors will guide you step by step, ensuring you develop the skills and knowledge to create mouthwatering courses di pizza in teglia. Join us today and elevate your pizza-making skills to a whole new level!
What is Pizza in Teglia, you may ask?
Well, it’s a style of pizza that originated in Rome and is baked in a rectangular or square pan. It’s known for its thick, fluffy crust and delicious toppings, pizza in Teglia offers a unique and equally tantalizing culinary experience.
Courses di Pizza in Teglia
Our courses are suitable for everyone, from beginners who want to learn the basics to seasoned pizzaiolos looking to expand their repertoire. Our experienced instructors will guide you through every step of the process, from preparing the dough to selecting the finest ingredients and achieving that perfect bake.
ASR PizzaLab establishes itself as a one-stop shop for those looking to learn more about Roman style pizza.
We provide everything one might need to open a pizzeria, including pizza training, certification, ingredients, equipment and tools. We can also help occasional students who wish to learn the style for home use.
So, during the courses, you’ll learn about the importance of choosing the right flour and how to create a dough that’s light, airy, and full of flavor.
You’ll also discover the secrets of making a rich tomato sauce and explore a variety of traditional and innovative toppings that complement the style of Pizza in Teglia.
Hands-on practice is at the heart of our courses. You’ll have the opportunity to shape and stretch the dough, top it with delicious ingredients, and witness the art of baking in a professional pizza oven. Our instructors will be there to provide personalized guidance and share their expertise, ensuring that you leave with the skills and confidence to recreate authentic Roman-style pan pizza in your own kitchen.
About Master Massimiliano Saieva:
Master Massimiliano Saieva is a highly respected figure in the culinary world, particularly known for his mastery in the craft of Roman pizza dough. With years of experience and a passion for sharing his knowledge, he has traveled extensively, spreading the authentic flavors and techniques of Roman pizza making to enthusiasts and professionals alike. Through his teachings, Master Saieva has inspired countless individuals to create outstanding pizzas that embody the spirit of Rome.
The Art of Roman Pizza Dough:
Roman pizza, with its thin, crispy crust and delightful chewiness, has become a global sensation. At the heart of this culinary masterpiece lies the meticulously crafted dough. Master Saieva has devoted his life to perfecting this ancient recipe, preserving tradition while adding his own innovative twists. On this website, you will uncover the secrets and intricacies behind the art of Roman pizza dough, learning from the very best in the field.
Discover Our Courses:
Whether you’re a seasoned pizzaiolo or a passionate home cook, our courses offer a unique opportunity to dive into the world of Roman pizza dough under the guidance of Master Saieva himself. Our hands-on workshops are designed to cater to all skill levels, ensuring that everyone can enhance their pizza-making prowess. From understanding the fundamentals to mastering advanced techniques, our courses will equip you with the knowledge and confidence to create extraordinary Roman-style pizzas.
So, in addition to the practical aspects, our courses also delve into the history and culture of Pizza in Teglia. You’ll gain insights into the traditions and stories behind this beloved dish, deepening your appreciation for its origins and significance.
Whether you’re a food enthusiast or a professional chef, or simply someone who loves pizza, our courses will ignite your passion for Pizza in Teglia. Join us on this culinary journey and unlock the secrets of creating the perfect Roman-style pan pizza. Book your spot today and get ready to embark on a flavorful adventure!
The following is a list of recommended guidelines for Roman style pizza..
Flour type “00” is recommended with a protein and gluten value greater than 13.0% and a “W” greater then 300. The Flour must not contain any additives and must be ground with the best quality wheat. Flour with these characteristics is recommended for long fermentation times and for high hydration. The result will be a chewy, crispy and light traditional Roman pizza. Call us for help getting the flour that’s right for you.
Italian tomato passata :
we recommend using a tomato passata with no additional ingredients except perhaps a pinch of salt (no basil). Call us for help finding the right passata for you.
It is up to us to conduct research by choosing the best of what nature has to offer and respecting raw materials. This is how excellent products are born to meet people need for taste and wellness, all over the world. because “Excellence” means adopting only the highest standards during all steps of the production process, as demonstrated by the company’s decision to comply with the following quality certifications, in addition to its own monitoring:
BRC Global Standard for Food Safety, International Food Standard (IFS), Kosher Certification, BIO Europa organic certification, Halal Food Certification.
The 7 Secrets of the Best Cheese:
1) HISTORY, TRADITION, PASSION and FAMILY.
2) FRESH and QUALITY MILK.
3) ARTISAN, PRODUCTION, METHODS.
4) HEALTH AND NUTRITION.
5) FOOD SAFETY.
6) SOCIAL, RESPONSIBILITY ENVIRONMENT AND COMMUNITY.
7) QUALITY YOU that CAN TASTE.
Although your topping options are limitless, we strongly recommend that you use only the highest quality ingredients distinguishes the authentic pizza al Taglio from the pizza that tries to imitate the same style with inferior ingredients. Call us for help getting the right ingredients for you.
We recommend fine sea salt..
Ideal for making light doughs with an incomparable taste. Easy to use, preserved well and longer and prevents waste.