Forza Forni represents the most respected Italian wood fired cooking companies in North America. As the exclusive distributor for storied brands such as Pavesi (since 1969), Acunto (since 1892), Castelli (since 1966) and Steno (since 1946); Forza Forni stocks, builds and services product lines with a combined existence of over 250 years of company product development.

Learn from the master and creator of the modern Roman style pizza that can be seen in concepts such as Bonci’s Pizzarium. Angelo and his API team will teach a 4 day course on his famed technique of long fermentation, high hydration dough that delivers a very light, digestible & crisp end result.

The focus will be on “pizza al taglio” as well as other Roma style pizza products like “pinza”, “tonda” and by-the-meter pizza. You will learn how to produce these products in a commercial setting, allowing you to immediately apply this knowledge in a current food-service setting.

The class size will be limited to approximately 12 attendees, to ensure adequate hands-on instruction and personal time with Angelo Iezzi and his team. The course schedule is 3 days of hands-on experience and lectured theory regarding the dough fermentation process. On day 4, there will be a practical and theoretical exam and certification handout to finish the class with an exciting end.