Welcome to Roman PizzaLab
The ultimate destination for mastering the art of Roman pizza. At the heart of our mission is the celebrated Maestro Massimiliano Saieva, a distinguished member of the World Pizza Champion Team.
With decades of experience, Massimiliano has solidified his reputation as a leading authority in the pizza industry.
His expertise has been featured in prominent books about the craft of pizza-making, and his innovative techniques have been embraced by chains and restaurants worldwide.
As an international judge in prestigious pizza competitions, Massimiliano brings unparalleled insight and excellence to the table.
One of his most groundbreaking contributions is the Controlled Thermal Shock Technique, a method that ensures perfect fermentation and baking, delivering consistently light and crispy Roman pizzas. This proprietary technique has become a cornerstone of his teaching and a game changer for pizza professionals.
In addition to his online courses, Massimiliano travels globally to provide startups and consultancy services to pizzerias, helping businesses elevate their offerings from the ground up.
He also offers personalized, in-person courses at his academy in Madrid, tailored to meet individual needs.
For those seeking a group learning experience, he conducts group courses several times a year
in New York, bringing together pizza enthusiasts and professionals from all over the world.
Through his online courses and in-person training, Massimiliano is building a vibrant, international community of restaurant owners.
This dynamic network fosters the exchange of ideas, addresses challenges related to different types of flours and ovens based on geographical conditions, and provides solutions that elevate every participant's craft to new heights.
At Roman PizzaLab, we are more than a training platform we are a hub of innovation, collaboration, and excellence.
Join us to learn from a true master, refine your skills, and become part of a global movement that is transforming the world of Roman pizza.