JUNE 24 or 25


The full immersion course will be one day to choose between June 24 or June 25 .

If you are in the USA you can book through VENMO the total $1400 to:
Rob Cervoni

Please specify in your reservation the day of the course.

SKU: N/A Category:


The upcoming date for the MasterClass in Mineola, NY is June 24 or 25, with Massimiliano Saieva and Rob Cervoni.

We’ll start at 8:30am and we’ll be finishing around 3:30pm. 

The address is: Taglio Pizza, 85 Mineola Blvd, Mineola NY 11501.

The cost of the Full Immersion is $1400 x student. ( One Day)

Course content:
• 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.
•The secrets of Dual Temp ovens and Gas
• Shaping Dough-balls.
• Stretching.
•learning how to use roman pan grippers.
• Baking all Roman pizzas bases: pizza bianca, tomato, Vegetables, Crostini, Pizza in Pala.
•Gourmet Roman Pizzas.
• Procedures Manual with: theory, Dough formulas, oven settings, gourmet pizzas recipes, Inventory of equipments and tools for opening a Roman Pizzeria.

After the Full Immersion we’ll keep in touch being sure that you are doing everything right in your establishment.

Massimiliano Saieva

CEO ASR PizzaLab


Additional information


June 24, June 25


There are no reviews yet.

Be the first to review “JUNE 24 or 25”

Your email address will not be published. Required fields are marked *