Masterclass Pizza Romana Baking Tray
$ 200,00
The team of the School Pizzaioli offers the opportunity to participate in an innovative Masterclass, held by the masters Agustin Schiariti ‘Ipolitina Pizza’ and Antonio Borges ‘Cut-Pizza to cut’. The course will focus on Pizza Romana in Teglia. The characteristics of a strong flour will be analyzed, it will work with pre-mixes such as Biga and Poolish with an exclusive management and codes for the Pizza in Teglia. Advanced issues of high-hydration dough management will be discussed. The management of cooking and pre-cooking will also be discussed.
Programa
TIME AND PROGRAMME
9:30 h Registration and delivery of clothing.
10 h Greetings from the President, the School of Pizzaioli team and students.
10:15 h Presentation of the course.
10:30 h Presentation of the ingredients: Flour, Water, Yeast, Salt, Extra Virgin Olive Oil: Differences between conventional and strong Flours.
10:45 h Direct and Indirect Kneading Techniques: Advanced Techniques with pre-kneading Poolish and Biga for pizza in a baking tray. Preparation of the dough Direct method.
11 h Preparation of the master of the pre-fermented Biga.
11:30 h Demonstration closing of the dough with the Biga.
12 h Demonstration preparation of a pre-dough Poolish.
12:30 h Demonstration closing of the dough with Poolish.
13 h Demonstration preparation of dough Direct method.
13:30 h Preparation of loaves of a certain weight according to the mold.
14 h Practice of laying on the worktop and in the baking tray.
14:30 h Start of baking pizza in a baking tray with different toppings: Management and dynamics of a professional Italian electric oven. Management of cooking, preferring and direct cooking.
15:30 h Pizza on a baking tray
16 h Delivery of certificates, greetings from the President and the School team and end of the course.
**THE TIMES ARE INDICATIVE AND MAY VARY DEPENDING ON INDIVIDUAL STUDENT INTERACTIONS AND TIMING IN PRODUCING HANDMADE PRODUCTS.
NECESSARY MATERIALS AND INGREDIENTS
We provide all the tools, the material to follow the course and also a t-shirt and a hat School Pizzaioli. We will also deliver a drink of your choice for the moment of tasting.
TEACHING AND CERTIFICATION
Theoretical material: a folder with theoretical notes on the topics covered in the Masterclass, Printed Teaching; In addition to an International Certificate that accredits the passage for Scuola di Pizzaioli.
PLACE, DAY AND TIME
The course will be held at the headquarters of the Scuola di Pizzaioli located in Reconquista 479, Buenos Aires, Argentina.
HOW TO REGISTER?
Sending an email to info@scuoladipizzaioli.it requesting the registration form and bank details to reserve the place.
Contact
Do you have questions about our courses? Do you want to know more about how we can help you develop a gastronomic project or collaborate on an event?
At Scuola di Pizzaioli we are here to answer all your questions and accompany you in every step towards excellence in Italian pizza.
pHONE
ADRESS
Reconquista 479. Argentina
Via ingegno 53 sarno {Sa}. Italia
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