Roman Pan Pizza Masterclass – New York
A 2-Day Intensive, Hands-On Training with Massimo Saieva & Rob Cervoni
📍 Taglio Pizza – Long Island, NY
📅 January 26–27
Master Roman Pan Pizza and Pizza alla Pala at professional level — from dough science to real-world production.
About the Masterclass
This 2-day intensive, hands-on masterclass is entirely focused on Roman Pan Pizza (Pizza in Teglia Romana) and Roman Pizza alla Pala.
It is a high-level, all-inclusive professional training, designed for motivated pizzaioli and entrepreneurs who want to reach the highest standards of Roman-style pizza.
Whether your goal is to:
Master Roman pizza techniques
Open your own Roman pizzeria
Enter the Roman PizzaLab certification and instructor path
This course delivers practical skills, deep understanding, and long-term mentorship.
What You Will Learn
During this two-day on-site training, participants will work directly with Massimo Saieva and Rob Cervoni, gaining in-depth, practical knowledge of Roman-style pizza production.
The program covers:
• Roman Pan Pizza (Pizza in Teglia Romana): dough formulation, hydration management, fermentation, baking techniques, and finishing
• Roman Pizza alla Pala: dough structure, handling, stretching, baking, and service
• Dough science and fermentation control for consistent, high-quality results
• Professional production workflows for retail, takeout, and high-volume operations
• Quality control, consistency, and troubleshooting in real working environments
• Real-world insights from operating successful Roman-style pizza concepts
This is a 100% hands-on experience, with continuous guidance, direct feedback, and practical application throughout the entire course.
What’s Included in Your Enrollment
All enrolled students receive:
Unlimited access to the Roman PizzaLab Online Platform (Skool)
Step-by-step recorded videos of everything taught during the New York class
A complete professional manual with formulas, recipes & processes
3 months of direct online follow-up and mentorship with Massimo Saieva
Lifetime access to all recorded course content
Official Roman PizzaLab Diploma
Personalized feedback and ongoing support inside the platform
Certification & Instructor Opportunity
This masterclass is part of the Roman PizzaLab Certification Program.
Top-performing students, after passing the Instructor Evaluation, may become:
✅ Certified Roman PizzaLab Instructors
Certified instructors:
Retain 70% of their students’ total enrollment fees
Are actively promoted by Roman PizzaLab across its international network
Roman PizzaLab retains 30%, which covers:
Continuous student follow-up
Ongoing mentorship
Quality control and educational support
A Guarantee That Sets Us Apart
All students trained by Certified Roman PizzaLab Instructors are personally mentored by Massimo Saieva inside the online platform.
This level of direct supervision and quality control is something no other pizza academy in the world currently offers.
Course Details
📅 Dates: January 26–27
📍 Location:
Taglio Pizza
113 Front St, Massapequa Park, NY
🎓 Format:
On-site · 100% Hands-on · Limited Enrollment
💰 Course Fee:
$2,500
Enrollment & Payment
Enrollment is limited to ensure a high-quality, hands-on learning experience and direct interaction with the instructors.
Your spot is officially confirmed once payment is completed through our secure online system.
👉 Enroll Now
Secure your spot – $2,500
Fast & secure payment · Limited seats available
Who This Masterclass Is For
This masterclass is ideal for:
Professional pizzaioli looking to specialize in Roman-style pizza.
Pizzeria owners and entrepreneurs planning to open a Roman concept.
Experienced bakers seeking advanced dough and fermentation knowledge.
Pizza professionals interested in the Roman PizzaLab certification and instructor path.
Frequently Asked Questions (FAQ)
Does the course include hotel accommodation or travel expenses?
No. The course fee does not include hotel accommodation, flights, or transportation. Participants are responsible for arranging their own travel and lodging.
Is this course suitable for beginners?
This masterclass is designed for professional pizzaioli, chefs, and serious entrepreneurs. Basic experience with dough handling and pizza production is strongly recommended.
Is the training hands-on or demonstration only?
The course is 100% hands-on. Every participant actively works on dough preparation, baking, and production under direct supervision from the instructors.
How many students are accepted in each class?
Enrollment is strictly limited to ensure individual attention, hands-on practice, and a high-quality learning experience.
What language is the course taught in?
The course is taught in English.
Will I receive a certificate at the end of the course?
Yes. All participants who complete the course will receive an official Roman PizzaLab Diploma.
What happens after the on-site training ends?
After the in-person masterclass, students receive:
3 months of direct online follow-up and mentorship with Massimo Saieva
Lifetime access to all recorded videos and course materials
Ongoing support inside the Roman PizzaLab online platform
Is this course only for those who want to become instructors?
No. This course is ideal both for professionals who want to open, improve, or optimize a Roman-style pizzeria and for those who wish to pursue certification and instructor status.
How do I become a Certified Roman PizzaLab Instructor?
Instructor certification is available to top-performing students who successfully pass the Instructor Evaluation after completing the course.
Can I pay online?
Yes. You can secure your spot directly through our website using our fast and secure online payment system.
Is the course refundable?
Course fees are non-refundable. However, in exceptional cases, participation may be transferred to a future course, subject to availability and approval.
What should I bring to the class?
You only need to bring professional work clothes and closed-toe shoes. All ingredients, equipment, and course materials are provided.
Will I be able to use these recipes commercially?
Yes. All techniques, formulas, and recipes taught during the course are intended for professional and commercial use.
Is this course affiliated with any oven or equipment brand?
No. Roman PizzaLab is brand-independent and focuses exclusively on technique, process, and product quality.
Some Testimonials from Our Students/Clients
NOTICE: Our clients' results are unique based on their experiences, resources and stories. We only show them to you so that you have a framework and a principle,
never to make promises or guarantees
Rob Cervoni
Top 100 in the World
Lars & Cristina
Multiple World Champions
Jemina & Rodrigo
Production Factory
Davide Lubrano
World Champion 2025
Matthias Devos
Belgium Champion
Juan Cárcamo
Top 50 Latino América
Meet Massimiliano Saieva, the Mentor Who Will Guide You.
Massimiliano Saieva
Founder of Roman PizzaLab and master of world champions, Massimiliano Saieva has helped chefs and pizzeria owners perfect Roman Pizza, gaining prestige and increasing sales. His technique has been key in optimizing production without sacrificing quality. His students have excelled in international competitions and successfully scaled their businesses.
He began his journey in a small pizzeria, facing the same struggles many business owners encounter: long hours, stagnant sales, and the constant search for the perfect recipe. However, his passion for Roman Pizza led him to experiment, learn, and perfect his technique. Over time, this dedication transformed him into the master of world champions, proving that with effort and an innovative approach, any pizzeria can achieve success.
Over 1,000 pizzeria owners have perfected their processes and increased their sales with our specialized Roman Pizza methods.
Member of the prestigious World Pizza Champions group, a collective of artisans who set the global standard of excellence in pizza making.
With over 20 years of experience, I have trained multiple winners of international pizza competitions.
Guinness World Records for the "Largest Pizza Party," with 3,357 participants, achieved by the World Pizza Champions in Tulsa, Oklahoma, USA (2023).
Brand Ambassador of Italforni.
Brand Ambassador of Latteria Sorrentina.
Copyright Roman PizzaLab LLC - All rights reserved
Refund and Exchange Policy
The amount paid corresponds to a certification and/or training program offered by Roman PizzaLab
. Exchanges for other products, courses, services, or sessions are not allowed.
No refunds will be issued for any reason external to Roman PizzaLab
, including, but not limited to: lack of time, change of decision, personal circumstances, or technical issues on the client’s side.
By completing the payment, the client accepts this policy and understands that they are purchasing access to a digital product and/or exclusive service with pre-established terms.
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Statements and representations are opinions, findings or experiences of people who have generally purchased education and training. Results vary, are not typical, and depend on individual effort, time, skill, as well as unknown conditions and other factors. We do not measure profits or financial performance. Instead, we track completed transactions and service satisfaction through voluntary surveys. The results show that the majority of Advanced Training clients who apply the training. However, you should not equate completed sales closing transactions with financially successful transactions. Additionally, many clients do not continue with the program, do not apply what they learn, or try to apply what they learn but still have difficulty making sales successful for them.
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