This course includes:

• Essential elements for making Roman pizza.

• Theory and fermentation process.

• Chemistry of highly hydrated Roman dough.

• Use of the 2-speed spiral mixer with dough breaker making 80% Hydro dough.

• Shaping Dough-balls using the formula to find out the right weight of dough depending the size of the pizza tray.

Equipments needed for the Course:

1. deck oven gas or electric able to reach at least 350C.
(No Neapolitan Pizza ovens).

2. spiral mixer one speed with at least 180RPM or spiral mixer 2 speed with second speed at least of 180RPM.