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Pizza Romana with Michael Kalanty
November 18, 2022 @ 12:00 pm - 4:00 pm
Join us for hands-on pizza making with Chef Michael Kalanty. Fresh from his visit to Rome, Michael is excited to share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind.
“If the rectangular shape of Roman pizza doesn’t surprise you, you’re sure to raise an eyebrow when you see how it’s served–al taglio. Cut with a pair of scissors, pizza al taglio is a popular street food of the Italian capitol. You use both hands to show the vendor how wide a slice you want. It’s transferred to a scale and priced by weight.
Just about any shape or style of pizza could be cut into slices using scissors, so the term al taglio doesn’t really tell you what to expect in terms of the pizza’s texture, thickness, or baking technique. When speaking of specific styles of Roman pies, the terms Pizza Romana and Pizza alla Pala are more important.”
What You’ll Practice
Both styles of Roman pies:
- Pizza alla Pala–rectangular and thin, slid directly onto the oven deck from a flat board or “pala”.
- Pizza Romana-baked in a heavy metal pan for crunchy sides and bottom with a thicker, tender interior.
Plus General Principles to make all your baking better:
- Hand-mixing techniques for tender crusts
- Focus on dough proofing, handling and shaping
- Techniques to get the crust you want
All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional schools across the country, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America, he was awarded “Best Instructor of the Year”. You can find him teaching online at The Great Courses and Craftsy.
“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still, join me in class and explore the flavors and crusty textures of this Roman specialty from an insider’s view.”