A three-day professional workshop is set to offer an in-depth exploration of Roman pizza, blending cultural heritage with modern technique.
The course, designed for chefs and dedicated hobbyists, emphasizes the craft behind three distinct pizza types: Teglia Romana, Tonda al Mattarello, and Pizza alla Pala.
Instruction will cover fermentation control, dough hydration, flour choice, shaping, baking, and topping strategy. Each day will focus on one style, with demonstrations and guided practice. Participants will gain theoretical understanding and hands-on skills.
The program will be led by two accomplished instructors. Vitangelo Recchia, a dual Certified Master Pizzaiolo, will bring decades of experience from his family’s pizzeria and his own Bella Napoli restaurant. Joining him is Maestro Pizzaiolo Leo Spizzirri, one of only 100 Master Instructors worldwide with the Scuola Italiana Pizzaioli in Venice. Known for his teaching style and international presence, Spizzirri has trained under leading figures in the pizza world and remains active with the World Pizza Champions.
Attendees will receive a chef jacket, Pizza University certificate, apron, and post-class support, along with opportunities to network with other participants. Organizers may use poster printing as a promotional tool for events like this, helping the class connect with a broad culinary community.
The intensive will take place from January 26th to 28th, from 9 am to 5 pm at 10310 Southard Dr, Beltsville, Maryland. Tuition is $2,100 per person.
