Hey Pizza Lover!
Imagine the satisfaction of shaping the dough with your hands, witnessing the transformation in your oven, and finally achieving a pizza with a crispy crust and an airy crumb. That is Pizza Romana!
This course isn't about shortcuts. You'll learn the secrets of handling high-hydration dough. We'll explore the magic of slow fermentation, unlocking a depth of flavor that will surprise you.
Forget complicated equipment. This course equips you with the knowledge and skills to achieve pizzeria-worthy results using your home oven. This course is an opportunity to connect with Italy's culinary heritage and experience the joy of crafting a memorable Pizza Romana.
Pizza Romana is an art form waiting to be mastered by you.
Pizza is all about Passion!
If you love pizza, you deserve to become a Home Pizzaiolo!
Join me on this adventure. Enroll today!
![](https://import.cdn.thinkific.com/60601%2Fcustom_site_themes%2Fid%2FtYRxtAobSziRgDO1x86X_Romana%204.jpg)
Course curriculum
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1
Welcome to the course!
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Welcome to the Course (5 min)
FREE PREVIEW -
How to use this course (1 min)
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Before we begin, some questions
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Pizza Romana (3 min)
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2
Stage 1 - The Dough
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Brief description (2 min)
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Step 0. Prepare ingredients and tools. (15 min)
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Step 1. Mix and autolyse (35 min)
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Step 2. Add salt and mix. (5 min)
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Step 3. Rest → Intensive Stretch and Fold (ISF) (35 min)
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Step 4. Rest → Bench Fold 1 (15 min)
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Step 5. Rest → Bench Fold 2 (15 min)
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Step 6. Room Temperature Bulk Fermentation (90 min)
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3
Stage 2 - Cold Bulk Fermentation
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What is it? (1 min)
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Step 7. Cold Bulk Fermentation
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4
Stage 3 - Final Proof
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Step 8. Divide, Shape and Proof
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5
Intermezzo - Toppings
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Keep it simple (2 min)
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6
Stage 4. Bake
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Step 9. Preheat the Oven
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Step 10. Bake 1
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Step 11. Bake 2
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Step 12. The Pizza is Ready
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7
Next Steps
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Resources
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Final Recommendations
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Before you go...
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![](https://import.cdn.thinkific.com/60601/MtfjkM2bSgGboDa9zKPH_Instructor%27s%20Image%20%28500x500%29.png)
Umberto Percoco
I am a theoretical physicist (seriously) with a strong passion for baking. I was born in Italy and during my early teenage years moved to Venezuela where I spent most of my life. When I was in graduate school, I lived in the US. Now, I am back in Italy.
Over a decade ago, I became interested in home baking, perhaps to compensate for the abstract thinking required by Theoretical Physics. The interest in pizza and bread became a hobby, then a passion, almost an obsession. Then, finally, I became a devoted Bakery student. A status that I still happily hold.
I made experiments, failed a lot, more experiments, took some classes, improved the outcomes...
Finally, I built a beautiful wood-fired oven and opened my own pizzeria to offer the Traditional Italian Pizza (following Napoli's tradition). At the same time, I started teaching how to make Bread and Pizza Romana at home. Since I love teaching, this was a natural development of my passion.
I strongly believe that knowledge must be shared. It is the way of building a Culture.
Since the end of 2017, I have hosted an AirBnB-Experience teaching how to make Pizza Romana. This has allowed me to teach hundreds of wonderful people from all over the World. Also, I have been teaching and coaching online in 1-1 meetings.
This site is a channel to share the experience gathered during my years as an artisan baker, a baker physicist (as someone recently defined me).
My intention is to pass on to you some of the passion I have for fermented dough and artisan baking.
Make Pizza, Make Bread, and have fun doing it!