April 6 & 7
Master the art of Roman Pizza
With Direct Guidance from Massimiliano Saieva
Roman PizzaLab is an international academy dedicated to one core principle:
true mastery comes from direct mentorship, not just watching videos.
In this 2-day immersive, hands-on Masterclass in New York, you’ll learn the professional Roman-style pizza system — from dough science to real-world application — with continuous access to Massimiliano throughout your journey.
WHAT YOU WILL LEARN
A Complete, Professional System — Not Just Recipes
This Masterclass is designed for motivated pizzaioli, chefs, and entrepreneurs who want to reach the highest standards of Roman-style pizza.
You will learn how to:
- Understand Roman dough chemistry and fermentation
- Work with high-hydration dough (80%)
- Use professional spiral mixers and dough breakers
- Shape, stretch, and handle delicate dough correctly
- Master dual-temperature gas ovens
- Bake pizza bianca, tomato pizza, and gourmet Roman styles
- Work efficiently in a real production environment
- Adapt Roman pizza to retail, takeaway, and high-volume operations
WHY THIS MASTERCLASS IS DIFFERENT
The Only Professional Method That Includes 1 Full Year of Mentorship
In this 2-Day Roman Pizza Masterclass, you’ll step into the only professional method that combines high-level immersive training plus 1 full year of continuous mentorship and technical support.
You won’t just learn in New York — you’ll be supported long after.
HANDS-ON TRAINING EXPERIENCE
Real-World Practice in a Professional Setting
You will train inside a high-paced, real kitchen environment at Taglio, where you’ll:
- Shape and stretch dough under pressure
- Bake multiple Roman pizzas al taglio and alla pala
- Refine consistency and quality control
- Troubleshoot baking and dough challenges in real time
- Work with professional Roman pan grippers and tools
- Control oven temperatures precisely for perfect results
This is not theory — this is real professional training.
CLASS SCHEDULE
DAY 1
Morning
- Welcome and introduction
- Essential elements of Roman pizza
- Theory and fermentation process
- Chemistry of highly hydrated Roman dough
- Using a 2-speed spiral mixer with dough breaker
- Secrets of dual-temp gas ovens
- Shaping and stretching dough balls
Afternoon
- Using Roman pan grippers
- Baking Roman pizza bases: pizza bianca and tomato pizza
- Student practice and feedback session
DAY 2
Morning
- Arrival and check-in
- Baking all Roman pizza bases: vegetables, crostini, pizza in pala
- Gourmet Roman pizzas
Afternoon
- Manual procedures: theory, dough formulas, oven settings
- Gourmet pizza recipes
- Inventory of equipment and tools for opening a Roman pizzeria
- Start-up and management of a Roman-style pizzeria
- Awarding of Roman PizzaLab pizzaiolo certifications
- Conclusions and networking
WHAT’S INCLUDED
Enroll Today and Receive 5 Bonuses Worth up to $5,370 — FREE
1) Roman PizzaLab Online Suite — Included
Get unlimited access to the Roman PizzaLab Online Suite: a step-by-step learning journey with technique, strategy, and ongoing mentorship.
2) On-Demand Master Course — Included
Instant lifetime access to 13 step-by-step video lessons covering everything taught in the New York workshop, so you can replicate it in your own kitchen.
(Value: $1,500 — included free with this Masterclass)
3) Ultimate Roman Pizza Manual — Included
Your complete professional resource for dough formulas, fermentation techniques, baking processes, and equipment recommendations.
(Value: $500 — included free with this Masterclass)
4) Up to 1 Full Year of Live Mentorship — Included
Receive up to 12 months of weekly LIVE online mentorship with Massimiliano Saieva directly.
No other pizza academy in the world offers this level of personal guidance.
(Value: $3,120 — included free with this Masterclass)
5) Access to Private Community — Included
Join an exclusive group of Roman PizzaLab students, where you’ll share progress, challenges, and insights with other professional pizzaioli worldwide.
MEET YOUR INSTRUCTORS
Massimiliano Saieva — Founder of Roman PizzaLab
Originally from Sicily and raised near Rome, Massimiliano grew up immersed in Italy’s rich pizza culture. Trained by top Roman maestri pizzaioli, he pioneered Roman-style pizza in the U.S. as founder of Roman PizzaLab.
With over 20 years of experience, Massimiliano has trained chefs in more than 15 countries and worked with major brands like Walmart and Hilton.
Rob Cervoni — Owner of Taglio & Chopped Champion
Rob’s Roman pizza journey began at a young age. After training under Massimiliano Saieva, he opened Taglio, Long Island’s first Roman-style pizzeria — ranked among the best in the U.S.
He was named Pizza Today’s Rising Star of Pizza (2022) and crowned a Chopped Champion in 2023.
Ready to Elevate Your Roman Pizza Skills?
Join us in New York for an intensive, professional, hands-on Roman Pizza Masterclass — with real mentorship, real training, and real results.
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