Are you ready to jump in the deep end of the pizza pool? If you are, we can show you a whole new world to amaze your customers, crush your competition with innovation an ultimately increase your sales.
Our New World Pizza Session will introduce you to new shapes, ingredients, preferments and even pizza variants using your existing pizza dough to shape, cut, tie, sprinkle and fill with flavor combinations from around the world.
We take you through the secrets of making the French Pissalidiere which is similar to the Sicilian Sfincione, or the ultra thin Focaccia de Recco filled with Straccino cheese or long Pizza al Metro from Positano, Italy. We continue with the thin and crisp Spanish Coca and Turkish Pide, and never forget the Italian Schiacciata and some New World favorites like the Spinach Pie and pizzas made with curry, chipotle, Japanese green tea, cabbage, pickled vegetables, Sardinian bottarga and even chicken skin. Learn how to wow your customers with techniques using fermentation, dehydration and sauce reduction as well as sure fire methods and variants of cream sauces and the use, flavor profiles of the many cheeses from around the world.
Baking bread is the next step into a truly complete bakery/pizzeria. We will start by leading you through the properties of basic yeast development and harvesting natural yeast from nature. Then, we culture the yeast pairing it with appropriate flours for every unique bread known to man. From large crusty country loaves to high hydration Ciabatta to crisp and airy baguettes and into laminated dough’s like the famous croissant of France to the rich breads of Brioche and sweet breads like cinnamon rolls.
You will learn the food costs of breads and mixing, proofing and baking techniques in a real working bakery/pizzeria. Finally, we bring you through filled breads like French Fougasse and Couronne, Ladder Breads and Stuffed Fougasse and into flavored artisan bread like curry loaf, mushroom bread, Lebanese Barbari and Pita and back to the famous bread of Rome, the Pizza Bianca!
Pizza Romana is a unique style that is adored all over Europe, but mainly in Central Italy. It has gained popularity here as well, with pockets of Roman style pizzerias opening up in major cities throughout the U.S. It is a pizza cooked in a double gauged steel Italian teglia pan. It can be shared by 5 to 6 people or can be served by the slice as well. Pizza Romana is a medium bodied crust, made from the “poolish” method of dough making. This method is a lost art because of its degree of difficulty. It is a two-stage process, which takes four days to complete. Well worth the wait, it creates a crisp crust while remaining profoundly light and airy. The flavor profile is complex, with a superior cell structure, and a bigger and moister crumb. It is the most digestible pizza you have ever experienced.
Our experts have spent months learning the craft of Pizza Romana with the Roman pizzaioli and bakers from the Campo di Fiore to Viale Trastevere and also learned hands-on from the Master of Pizza Romana, Gabriel Bonci at Pizzarium. We will show you the hidden secrets of making the perfect Pizza Romana including hydration, seasoning pairs, types of ovens and styles of incredible toppings.