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