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
Knowledge of starter dough.
The registration fee covers the following:
Insurance on an individual basis
Original Pizza School uniform
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:
The master course on tray
pizza at Pizza School Margherita
2000 is available in the following
languages: Italian, English, French or Rumanian.