Study Roman Pizza With The Master

Angelo Iezzi

$1,875

For 4 Day Course*

Pizza-Baking
Dough Fermentation
Oven Management

4 DAY COURSE WITH CERTIFICATION FROM THE ASSOCIAZIONE PIZZERIE ITALIANE

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APRIL 6 – 9, 2020

601 N MAIN ST, BREWSTER, NY

Pizza Al Taglio

Learn from the master and creator of the modern Roman style pizza that can be seen in concepts such as Bonci’s Pizzarium. Angelo and his API team will teach a 4 day course on his famed technique of long fermentation, high hydration dough that delivers a very light, digestible & crisp end result.

The focus will be on “pizza al taglio” as well as other Roma style pizza products like “pinza”, “tonda” and by-the-meter pizza. You will learn how to produce these products in a commercial setting, allowing you to immediately apply this knowledge in a current food-service setting.

The class size will be limited to approximately 12 attendees, to ensure adequate hands-on instruction and personal time with Angelo Iezzi and his team. The course schedule is 3 days of hands-on experience and lectured theory regarding the dough fermentation process. On day 4, there will be a practical and theoretical exam and certification handout to finish the class with an exciting end.

Instrumental in the development of modern Roman “pizza al taglio”

Angelo Iezzi, President of the Associazione Pizzerie Italiane

FREQUENTLY ASKED QUESTIONS

The Workshop Facility

The workshop will take place in the commercial demonstration kitchen located at the Forza Forni headquarters at 601 N Main St, Brewster, NY 10509.

Workshop attendees will be baking pizza exclusively in the Castelli Forni electric oven line, imported from Rome.

Where to Stay

If you are traveling to attend the workshop, you might consider taking advantage of the favorable rates Forza Forni has received at the Hotel Zero Degrees in Danbury, CT – a 12 minute drive from the workshop facility. Contact the hotel directly and ask for the special rates for the Forza Forni Roman Pizza Class. Contact them by phone via 203-730-9200 or visit their website at https://www.hotelzerodegrees.com/hotels/danbury/

How to Get There

The workshop takes place at 601 N Main St, Brewster, NY; located just 3 miles off of the exit to Interstate-84.

If coming from New York City, there is also commuter rail access via the Metro North Harlem line. From the Brewster Train Station, the Forza Forni facility is approximately a 3 minute taxi ride away.

The closest airports include the following:

New York City: Laguardia, JFK

White Plains, NY: Westchester County Airport

New Windsor, NY: New York Stewart International Airport

Course Schedule

Monday Tuesday Wednesday Thursday
9 AM Course presentation & instructor/group introduction Dough management production for different styles, dough lifecycle examination Dough management – Pizza alla Pala 48 hr ferment vs alla Romana 96 hr Dough batch management – Written exam
10 AM Course and dough laboratory video presentation – short break Dough theory review: biga & poolish; flour, maturation length, & temp differences Dough management – Cont’d, simulation of a day in a Roman pizzeria, space management Exam correction – Review answers – General theory review
11 AM Theory: how to mix dough and its language – starch, flour, protein, water, yeast, salt, oil, and the concept of digestibility Preparing cooking line for Roman potato production – review of classic Roman recipes & ingredients Toppings preparation, classic recipes review (eggplant parm, ortolana with fresh vegetables, potato pastries) Ingredient preparation for practical exam
Noon Tentative lunch break dependent upon schedule Break & extra prep time Break & extra prep time Break & extra prep time
1 PM Begin dough production and practical explanation of dough mixing theory & professional tools Practical exercises in pizza production, each student will work hands on Practical exercises in pizza production, each student will work hands on Practice exam
2 PM Divide and shape dough balls in preparation for the following course day Practical exercises cont’d Practical exercises cont’d Student rotation for oven & ingredient access for chosen pizza
3 PM Seasoning techniques – pizza baking techniques, the importance of the oven Practical exercises cont’d with oven practice focus Practical exercises cont’d Practical exam takes place
4 PM Seasoning techniques – pizza baking techniques, the importance of the oven Customer & countertop management for a Roman al taglio pizzeria Practical exercises cont’d – reheating pizza, storing cooked pizza & reactivating it Prep pizzas for display to teachers – Diplomas & Photo Opportunity
5 PM Summary of the day and what’s to come in the following day. Production of dough batches for lunch – oven management Dough management & evaluation of real-world production – review & student feedback Dough management – summary of day’s activity, students choose a recipe from those studied for next day’s exam

Book your Spot with Angelo Iezzi Today!

JOIN THE WORKSHOP TODAY!

Contact Info

info@forzaforni.com
(844) 683-6462

Forza Forni Inc.
Main Headquarters
601 North Main Street
Brewster, NY 10509

Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509

Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038

Forza Forni Inc.
Main Headquarters
601 North Main Street
Brewster, NY 10509

Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509

Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038

601 North Main Street     Brewster, NY 10509

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