Pizza in Teglia Workshop

Service Description

Discover how to make a perfect pizza in teglia: light, crispy on the outside, soft on the inside. In this practical workshop, led by Roberto Ruffo - a consultant and trainer in the bakery sector - you will learn to master highly hydrated doughs, maturation times and professional cooking techniques, all with tools that can be easily replicated at home or in your restaurant. From the choice of flours to the management of fermentation, to the filling and cutting: each step will be explained step by step, with a focus on the quality of the product and on fun. What you will learn: -To create a digestible and alveolated dough -To manage the pan, hydration and leavening times -Perfect rolling out and cooking techniques -Gourmet topping ideas to enhance the final product Duration: 3 hours For whom: Enthusiasts, restaurateurs, bakers and pizza chefs who want to take pan pizza to the next level!