Al Taglio Pizza Course

Roman Style Pizza, best known in Italy as “pizza al taglio.” A distant cousin to Naples, this Roman “street food” is baked in rectangular pans and decorated with a vibrant selection of ingredients.

Led by our knowledgeable pizzaiolos, the course will dive into the theory behind the airy, crispy dough. Students will then have the chance to master the mixing, kneading and making of the pizza.

By utilizing a variety of different assortments, students can develop a preference of ingredient combinations to create their ideal pizza.

Program:

• Introduction of the Molino Denti & milling flour process

• Classification of different types of dough and flours

• Preparation of Al Taglio Style Pizza on a wooden pizza peel and kneaded with

• Crokkia flour (fermented with high hydration a day prior)

• Pizza with flour type “1” Infibra 1/300 (High fermentation / BIGA)

• The classic pizza dish, created with the new Primamacina by Molino Denti.

• High hydration-kneading fermented with the poolish method.

• Preparation of a gourmet dough that features turmeric, ginger and poppy seeds

• Authentic pizza dough making techniques with a focus on highly hydrated doughs, which are fermented prior to preparation

• Dough handling, preparation and manipulation techniques

• Demonstrations of dough formation

• Tasting of the finished products

What’s included!

• Check in + Greeting drinks and snacks

• Intro + Course Breakdown

• Pizza Al Taglio Theory

• The importance of ingredients

• The "W" coefficient

• The science of Yeast

• Process/Hands-on dough making

• Dough stretching techniques

• Topping techniques

• Cooking techniques

• Baking stages

• Group Meal