Per vedere i video รจ necessario acettare l'utilizzo dei cookie
Product Description
Master course on pizza Roman style and Pinsa
Pizza Roman style and Pinsa, made with high-water content dough, are
taking the world by storm.
Pizza Roman style, ciabatta, pinsa; made with high-water content flour, have become a symbol of Italian bakery. High hydration gives quality, sponginess and enhance flour properties by activating the enzymatic processes. It has become the alternative to classic pizza in most pizzerias by the slice: that's why Pizza School Margherita 2000 has designed a specific master course on pizza Roman style and Pinsa, for professional pizza makers and food lovers with basic skills, meant to promote the techniques for preparing successful pizza mixes.
Master course on pizza Roman style and Pinsa: Syllabus
- Flour types and features
- Recipes and theory
- Managing the mix from starter dough
- High-water content refresh
- Sizing and kneading
- Pinsa
- Roman style
- Baking techniques and tasting
Master course on pizza Roman style and Pinsa: Who is it for?
For food lovers with basic skills and professional pizza makers
Necessary prerequisites
Knowledge of starter dough
The registration fee covers the following:
- Arci membership
- Insurance on an individual basis
- Personal kit
- Original Pizza School uniform
- Specific handouts
- All necessary ingredients
- State-of-the-art equipment and materials
- Starter dough calculation program
- Final certificate in your chosen language
Master course on pizza Roman style and Pinsa: Languages
The master course on pizza Roman style and pinsa at Pizza School Margherita 2000 is available in the following languages: Italian, English, French or Rumanian.
COM_VIRTUEMART_ORE
4 ore
COM_VIRTUEMART_SEDE
EnrollmentCOM_VIRTUEMART_PREZZO