4 ore
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.
For food lovers with basic skills and professional pizza makers
Knowledge of starter dough
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.