3-Day Intensive “The Art of Roman-Style Pizza: from Traditional to Gourmet” with Pizza Champions Massimiliano Saieva and Rob Cervoni
Event Date:
August 21, 2023
Event Time:
9:00 am
Event Location:
Pizza University & Culinary Arts Center
INSTRUCTORS: Massimiliano Saieva and Rob Cervoni
WHAT IS ROMAN-STYLE PIZZA?
Roman-style pizza, a typical Roman cuisine gastronomic product, is frequently encountered on the streets of Rome, and it encapsulates the culinary essence of the city in a rectangular piece of delight. Known as Pizza al Taglio (meaning ‘pizza by the cut’) or Pizza Romana, this style of pizza can be found at local bakeries across Italy, and it is a suitable base for many recipes thanks to its crunchiness and the high hydration of the dough which creates a lower crispy layer covered with a well-risen and soft crumb with the typical pronounced holes.
Roman style pizza is perfect for delivery, as it will stay crispy even after 45 minutes from baking. In fact, thanks to its 80% hydration, Pizza Romana can be reheated a second or a third time and it will still be perfect like a freshly baked pizza.
Similar to focaccia in shape, this kind of pizza welcomes a myriad of toppings. However, the contrast in the baking process between the two results in a crisp, light crust for Roman-style pizza, unlike the doughy texture of focaccia.
CLASS DESCRIPTION
Join our August class to learn the essential elements of making authentic Roman-style pizza. Led by expert instructor Massimiliano Saieva and Rob Cervoni, you’ll dive deep into the theory and fermentation process behind this beloved style of pizza.
In addition to learning about the chemistry of highly hydrated Roman dough, you’ll also learn the techniques for shaping dough balls, stretching the dough, and how to use Roman pan grippers to perfect your pizza-making skills.
Throughout the class, you’ll have the opportunity to bake a variety of Roman pizzas, including pizza bianca, tomato pizza with vegetables, Crostino Romano, and Pala pizzas. And for those looking to take their pizza-making to the next level, you’ll also learn how to create gourmet Roman pizzas with delicious toppings.
Whether you’re a home baker or a professional chef, don’t miss this chance to become a master of Roman-style pizza!
CLASS CURRICULUM
❖ 8:30AM-9:00AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
❖ 9:00AM-9:30AM – Introduction by Pizza University Founder and CEO Francesco Marra
❖ 9:30AM-10:00AM – Dough Chemistry and Fermentation Process
❖ 10:00AM-10:30AM – Partner Presentation
❖ 10:30AM-11:30AM – Dough Mixing
❖ 11:30AM-12:30PM – Shaping Dough Balls
❖ 12:30PM-1:00PM – Partner Presentation
❖ 1:00PM-2:30PM – Dough Stretching, Pizza Baking and Working Lunch
❖ 2:30PM-4:00PM – Baking (Basic Pizza Shells)
❖ 4:00PM – Q&A
❖ 9:00AM-10:00AM – Meet at Marra Forni Elkridge Facility – Marra Forni Factory Tour
❖ 10:00AM-10:30AM – Drive Back to Pizza University & Culinary Arts Center
❖ 10:30AM-12:00PM – Dough Mixing and Shaping Dough Balls
❖ 12:00PM-12:45PM – Partner Presentation
❖ 12:45PM-2:15PM – Dough Stretching, Pizza Baking and Working Lunch
❖ 2:15PM-3:45PM – Roman Gourmet Pizzas
❖ 3:45PM-4:30PM – Q&A
❖ 9:00AM-9:30AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
❖ 9:30AM-10:00AM – Recap
❖ 10:00AM-11:00AM – Pizza in Pala – Theory
❖ 11:00AM-11:30AM – Partner Presentation
❖ 11:30AM-12:30PM – Pizza in Pala – Practice
❖ 12:30PM-2:30PM – Pizza Baking and Working Lunch
❖ 2:30PM-3:15PM – Exam and Q&A
❖ 3:15PM-3:45PM – Graduation and Certificate Presentation, Photos
❖ 3:45PM-4:15PM – Video Testimonials
WHAT YOU’LL RECEIVE
- Pizza University Certificate
- 18 CEHs by the American Culinary Federation®
- Pizza University Apron
- Pizza University Chef’s Jacket
- Swag Bag
MEET OUR INSTRUCTORS
Massimiliano Saieva is the first and officially longest standing Roman pizza pioneer in the USA. He is the founder and lead instructor at ASR Pizza LAB in Madrid, NYC and Montreal, and co-founder of L’Arte del Pizzaiolo in Madrid and Paris. He has taught students from over 25 countries across all continents, helping more than 400 companies worldwide bake authentic Roman-Style Pizzas.
Massimiliano is also a member of the World Pizza Champion Team and mentor of 4 World Pizza Champions. He is the creator of the largest Pizza Romana Demo which occurred at the Las Vegas Expo 2019 and a competition Judge at the Roman Pizza World Championships in Rome.
Growing up working in the local pizzeria, the same pizzeria his father worked in growing up Rob Cervoni found his niche. Rob had a passion not only for pizza, but every aspect of the pizzeria from the science of making dough to talking to customers who eventually become family, so he worked his way up the ranks from busboy to counter man dreaming of the day he could open his own pizzeria. In 2018, after many trips to Rome and his grandfather’s hometown of Boville in Frosinone, with the training of Massimiliano Saieva, Rob decided to open Long Island’s first and only Roman-Style pizzeria named “Taglio” located in Mineola.
Since then, Rob has cemented himself as one of the top Roman-Style Pizzaiolos in the country and he was named 2022 Pizza Today magazine “Rising Stars Of Pizza”. In 2023 Rob became a Chopped Champion on Food Networks hit tv series Chopped.
Certificate & Chef Swag
A Pizza University certificate and cool chef swag.
Chef Jacket and Apron
You’ll receive a Pizza University apron and chef jacket.
Networking
Connect with fellow pizzaiolos and restaurant owners.
Support
Post pizza-class support.
PAST STUDENTS IN ACTION
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