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DTSTART;TZID=America/Los_Angeles:20260612T120000
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UID:746397-1781265600-1781283600@centralmilling.com
SUMMARY:Pizza Romana with Michael Kalanty
DESCRIPTION:Join us for hands-on pizza making with Chef Michael Kalanty. Michael is excited to share the principals and techniques of Roman Street Pizza that he learned first-hand while living in The Eternal City. \nFrom a story in PMQ Pizza Magazine featuring Michael: \n“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. \nJust 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.” \nWhat You’ll Practice: \n\nPizza alla Pala – rectangular and thin\, slid directly onto the oven deck from a flat board or “pala”.\nPizza Romana – baked in a heavy metal pan for crunchy sides and bottom with a thicker\, tender interior.\nHand-mixing techniques for tender crusts\nDough proofing\, handling and shaping\nTechniques to get the crust you want\n\nAt the end of class\, we’ll display our Street Pizzas and enjoy an authentic Roman buffet! \n\n  \n\n\n\nInstructor Bio\n\nMichael 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. \n\n“You can read all about my experiences with Roman pizza 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.” \n 
URL:https://centralmilling.com/class/pizza-romana-with-michael-kalanty-7/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/03/Roman-Pizza-scaled.jpeg
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