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Author Topic: Pizza Course before starting my pizzeria  (Read 1031 times)

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Offline Red Panda Can

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Pizza Course before starting my pizzeria
« on: August 23, 2022, 09:31:52 AM »
Hi everyone,
I'm trying to learn as much as I can about Pizza in Teglia before I eventually open a pizzeria. I have the possibility to take a course with the API in Rome, but I have reservations because of two things:
1. Angelo Iezzi created the API, and I have mad respect for him. But: I'm a big fan of Bonci and I wonder how different their approaches are.
2. The course is not cheap. I'm prepared to spend money to learn, but I want to make sure to learn from the best possible source. Does anyone have recommendations for a course (in Europe) that he or she knows is great? There are a lot of online courses available, but I think it's best to learn this practice in person, near an oven where the instructor can see my dough and process live and vice versa.

I'm grateful for any tips.

Offline sirmellor

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Re: Pizza Course before starting my pizzeria
« Reply #1 on: August 23, 2022, 11:10:56 AM »
I did a one-on-one course with Marco Fuso in London for a couple of days earlier this year which was excellent.

https://www.mfpconsultancy.com/

Offline outtabrooklyn

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Re: Pizza Course before starting my pizzeria
« Reply #2 on: November 06, 2022, 08:23:19 AM »
Hi everyone,
I'm trying to learn as much as I can about Pizza in Teglia before I eventually open a pizzeria. I have the possibility to take a course with the API in Rome, but I have reservations because of two things:
1. Angelo Iezzi created the API, and I have mad respect for him. But: I'm a big fan of Bonci and I wonder how different their approaches are.
2. The course is not cheap. I'm prepared to spend money to learn, but I want to make sure to learn from the best possible source. Does anyone have recommendations for a course (in Europe) that he or she knows is great? There are a lot of online courses available, but I think it's best to learn this practice in person, near an oven where the instructor can see my dough and process live and vice versa.

I'm grateful for any tips.
I am considering the exact same thing. Flying from Japan. Do you have any new thoughts on API?

Offline Travinos_Pizza

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Re: Pizza Course before starting my pizzeria
« Reply #3 on: November 29, 2022, 08:57:02 AM »
Hi everyone,
I'm trying to learn as much as I can about Pizza in Teglia before I eventually open a pizzeria. I have the possibility to take a course with the API in Rome, but I have reservations because of two things:
1. Angelo Iezzi created the API, and I have mad respect for him. But: I'm a big fan of Bonci and I wonder how different their approaches are.
2. The course is not cheap. I'm prepared to spend money to learn, but I want to make sure to learn from the best possible source. Does anyone have recommendations for a course (in Europe) that he or she knows is great? There are a lot of online courses available, but I think it's best to learn this practice in person, near an oven where the instructor can see my dough and process live and vice versa.

I'm grateful for any tips.

I’m curious how this turned out
- Travis

Offline Whatsgooddough

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Re: Pizza Course before starting my pizzeria
« Reply #4 on: December 11, 2022, 03:34:01 PM »
If you are looking for pizza in teglia, you have to go to massimo's school. https://asrpizzalab.com/online-courses/ He also does in person classes in Spain. He has trained many who have gone on to win at numerous competitions. Hope this helps!
The What's Good Dough Podcast talks to pizza makers about how they built their pizzerias and social followings.

Check out my episode with Brian Spangler who talks about dabbling with the pizza he grew up with (not the stuff he sells every day):
https://open.spotify.com/episode/26fllQ5glSXBbflH2pWv8s

Check out my episode with Craig from June's pizza who blew up in the pandemic and then got shut down by the health department:
https://open.spotify.com/episode/3sjrxkmeQfk0dmmUec36gi?si=CGk62UkxRjqqeFbPG8nYe

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Offline Yael

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Re: Pizza Course before starting my pizzeria
« Reply #5 on: December 12, 2022, 08:31:39 AM »
There might be a cheaper solution that could work: contacting a mill who sells flour for pizza in teglia, and see if they can teach you for free if you buy their flour.
I learned 50% of the technique for the pizza pala (as you may know very close to pizza in teglia, same dough just a different baking) when meeting Tiziano Casillo only few times during exhibitions  ;D (just FYI https://www.pizzamaking.com/forum/index.php?topic=50378.msg508577#msg508577)
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline outtabrooklyn

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Re: Pizza Course before starting my pizzeria
« Reply #6 on: January 24, 2023, 02:22:04 AM »
If you are looking for pizza in teglia, you have to go to massimo's school. https://asrpizzalab.com/online-courses/ He also does in person classes in Spain. He has trained many who have gone on to win at numerous competitions. Hope this helps!
I am heading to ASR Pizza Lab in a couple of weeks. And then to Rome for some eating.

Offline scott r

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Re: Pizza Course before starting my pizzeria
« Reply #7 on: January 24, 2023, 09:15:59 AM »
Massimiliano's pizza is incredible, I think this was a good choice.    Check back in and let us know where he tells you to eat in Rome, thank you!

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