Master course on Tray Pizza and Focaccia

Tray pizza (or by the slice) is the most versatile and popular product across the nation, with its many regional specialities. It is baked in trays or pans of several sizes, mostly in electric ovens. It's excellent when re-heated or topped up, and it keeps its characteristic flavour even when frozen.

In order to achieve its quality, tray pizza needs special care and a thorough knowledge of flours. That is why Pizza School Margherita 2000 has come up with a master course on tray pizza, designed for professional pizza makers, food lovers and café owners wishing to broaden their menu. A master for pizza makers on a very versatile and successful product.

Master course on Tray Pizza: Syllabus

• The different local specialities for tray pizzas
• The choice of flour
• Recipes and mixing
• Laying the dough
• Choice of topping and cooking
• Precooking and oven management

Master course on tray pizza: Who is it for?

This Master course on Tray Pizza and Focaccia is for professionals, café, fast-food or pub owners, start-ups and food lovers with basic skills.

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 Tray Pizza and Focaccia: Languages

The master course on tray pizza at Pizza School Margherita 2000 is available in the following languages: Italian, English, French or Rumanian.