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Roman-style pizza is more than a trend—it’s a powerful addition for any pizzeria. Imagine offering a pizza that keeps your customers coming back—light, crispy, and packed with authentic flavors! Discover how this high-profit pizza style can be a game-changer for your business.

Reserve your spot in our 2-day immersive workshop to learn why pizzeria owners across the U.S. are adding Roman-style pizza to their menus—and how you can, too!

Our Master instructors have trained over 300 pizzerias worldwide to make Roman-style pizza their most profitable item… Are you next?

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At some point you've probably realized it:

Running a pizzeria is more than just good recipes.

It’s about standing out and constantly perfecting every slice you serve. While other styles may fill the menu, there’s something special about Roman-style pizza:

  • It’s designed to stay fresh, crispy and light— tasting even better after re-heating!
  • Unique topping options that appeal to food lovers and health-conscious diners alike.
  • It works for fast service, perfect for all pizzeria formats.

But making it right? That’s an art form.

This 2-Day Roman Pizza Masterclass will show you the precise techniques—used by the best pizzerias in Rome—so you can serve up your own high-quality, high-profit Roman-style pizza and see firsthand why it’s fast becoming a new favorite in America.

You'll walk away from this training...

Mastering the Roman Dough Formula

Learn Maestro Massimiliano Saieva’s exclusive, high-hydration formula that creates Roman-style pizza dough with a light, airy texture and crispy crust. You’ll understand precise measurements, ingredient selection, and the science behind achieving the ideal fermentation—equipping you to make standout Roman pizza.

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Creating Traditional & Gourmet Toppings

Build on classic flavors with toppings that balance tradition and innovation. This hands-on section we'll guide you in pairing ingredients for optimal flavor and presentation, allowing you to craft signature toppings that elevate your menu.

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Mastering Advanced Fermentation Techniques

Roman pizza’s signature texture and digestibility come from controlled fermentation. Learn to adjust hydration, temperature, and timing, giving you the flexibility to adapt dough recipes for different situations while maintaining authentic flavor and quality.

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Building Speed & Efficiency in a Realistic Setting

Practice shaping, stretching, and seasoning dough in a simulated, high-paced kitchen. You’ll bake various pizzas like pizza al taglio and pizza alla pala, refining techniques for fast, consistent service even during peak hours.

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Perfecting Your Oven Skills

Master oven management with hands-on practice using dual-temperature and gas ovens, along with specialty tools like Roman Pan Grippers. Control temperature precisely for the perfect bake and ideal texture every time.

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Growing your Network of Industry Professionals

Beyond skills and techniques, this workshop offers you the unique opportunity to connect with fellow pizzeria owners, aspiring chefs, and seasoned professionals. Share insights, build valuable industry relationships, and exchange ideas that can inspire and enhance your restaurant.

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Level Up Your Pizza Craft & Take Home Exclusive BONUSES!

Enroll in this 2-Day Roman Pizza Masterclass and receive these exclusive extras:

  • Roman Pizza Toolkit Guide: Your complete resource for dough formulas, fermentation techniques, baking tips, equipment recommendations, and gourmet recipes. This guide ensures you can replicate everything you’ve learned in your own kitchen or pizzeria.
  • Certificate of Completion: Showcase your expertise with an official certificate from your master instructors.
  • Fiero Apron: Stay sharp in the kitchen with a professional Fiero apron.
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Level Up Your Pizza Craft & Take Home Exclusive BONUSES!

  • Roman Pizza Toolkit Guide: Your complete resource for dough formulas, fermentation techniques, baking tips, equipment recommendations, and gourmet recipes. This guide ensures you can replicate everything you’ve learned in your own kitchen or pizzeria.
  • Certificate of Completion: Showcase your expertise with an official certificate from your master instructors.
  • Fiero Apron: Stay sharp in the kitchen with a professional Fiero apron.

Level Up Your Pizza Craft & Take Home Exclusive BONUSES!

  • Roman Pizza Toolkit Guide: Your complete resource for dough formulas, fermentation techniques, baking tips, equipment recommendations, and gourmet recipes. This guide ensures you can replicate everything you’ve learned in your own kitchen or pizzeria.
  • Certificate of Completion: Showcase your expertise with an official certificate from your master instructors.
  • Fiero Apron: Stay sharp in the kitchen with a professional Fiero apron.

Massimiliano Saieva

Founder of Roman Pizza Academy

Originally from Sicily and raised near Rome, Massimiliano Saieva grew up surrounded by Italy’s rich pizza culture, developing a deep expertise in Roman-style pizza. Trained by top Roman maestri pizzaioli, he went on to pioneer Roman-style pizza in the U.S. as founder of the Roman Pizza Academy. With over 20 years of experience, Massimiliano has trained chefs in over 15 countries and worked with major brands like Walmart and Hilton.

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Rob Cervoni

Owner of Taglio & Chopped Champion

Rob Cervoni’s pizza journey started young, working at the same local pizzeria where his father once worked. Following trips to Rome and his grandfather’s hometown, he trained under Massimiliano Saieva and, in 2018, opened Taglio, Long Island’s first Roman-style pizzeria. Today, Rob is recognized as a top U.S. Roman-style pizzaiolo, named a Pizza Today “Rising Star of Pizza” in 2022 and crowned a Chopped Champion in 2023.

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"We needed some time to learn the intricacies of the oven. None of us were pizza guys before. We had a couple guys go to classes at the Fiero Group in Brewster. The temperature can drop after 80 balls of cold dough go in there and suddenly you aren’t playing with the same deck of cards. We had to get the pizza right. We wanted to nail that. Once we nailed that down, we have that oven, and we wanted to use it."

Chris Hickey, Magic 5 Pie Co | Norwalk, CT

Ancient Roots

Pinsa, a cousin of Roman pizza, dates back to ancient Rome, with a dough made from a blend of wheat, soy, and rice flours for a rustic twist on the classic.

Born out of necessity

Roman-style pizza has its roots in post-World War II Italy, where high-protein flour became widely available, leading to its signature light, crispy texture.

Pizza al Taglio

Translating to “pizza by the cut,” this Roman specialty is traditionally sold by weight, making it a flexible and customizable choice for customers.

Longer fermentation =

Better pizza. Roman pizza dough undergoes a lengthy fermentation of 48–96 hours, allowing the flavors to develop fully while making it easier to digest.

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Days
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Hours
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Minutes
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Seconds

AM

  • Welcome and introduction
  • Essential elements for making Roman pizza
  • Theory and fermentation process
  • LUNCH BREAK

PM

  • Chemistry of highly hydrated Roman dough
  • Use of the 2-speed spiral mixer with dough breaker; making 80% hydration dough
  • The secrets of dual-temp ovens and gas
  • Shaping dough balls/stretching
  • Learning how to use Roman pan grippers
  • Baking Roman pizza bases: pizza bianca, tomato pizza

AM

  • Arrival and check-in
  • Baking Roman all pizzas bases: vegetables, crostini, pizza in pala
  • Gourmet roman pizzas
  • LUNCH BREAK

PM

  • Procedures manual with: theory, dough formulas, oven settings, gourmet pizza recipes
  • Inventory of equipment and tools for opening a Roman pizzeria
  • Tour of Fiero facilities
  • Conclusions and networking
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FAQs

Where is the workshop held?

The workshop takes place at the commercial demonstration kitchen at Fiero Group headquarters, located at 601 N Main St, Brewster, NY 10509. This state-of-the-art facility is fully equipped to give you the ultimate hands-on experience in mastering Roman-style pizza.

Are accommodations included?

Accommodations are not included, but we highly recommend staying at Hotel Zero Degrees in Danbury, CT—just a 12-minute drive from the workshop facility. Previous attendees have praised its comfort and convenience!

Is my ticket refundable?

This workshop is non-refundable due to limited seating and high demand. If you can’t attend, you may transfer your spot to someone else or apply your registration to a future workshop. Secure your spot early, but plan accordingly!

What should I bring to the workshop?

Come prepared with:

  • Items for note-taking
  • Kitchen shoes (non-slip)
  • Your passion for pizza

We’ll provide everything else, including aprons, tools, equipment and all the ingredients you’ll need.

Do I need prior experience?

Not at all! This workshop is tailored for all skill levels, from aspiring pizzaioli to experienced chefs. Whether you’re here to expand your menu or take your first dive into Roman pizza, you’ll leave with the expertise and confidence to make it your own.

What languages is the masterclass taught in?

The masterclass is primarily taught in English, but we’ve got you covered if you need extra support. One of our instructors speaks fluent Spanish and Italian, so assistance in these languages is available during the workshop. While it’s not a fully bilingual class, we’ll make sure you feel supported and confident every step of the way!

What happens after the workshop?

You’ll leave with:

  • Mastery of Roman-style pizza techniques
  • A Certificate of Completion
  • The Roman Pizza Toolkit Guide

Plus, you’ll have lifelong bragging rights as a Roman pizza expert and the skills to elevate your pizzeria or personal culinary pursuits!

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Days
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Hours
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Minutes
-
Seconds
  • Master authentic techniques to serve high-quality Roman pizza.
  • Craft a memorable menu that attracts customers and grows your revenue.
  • Stand Out with a unique pizza that adds freshness, quality, and profitability to your offerings.
YES, I'M READY TO MASTER ROMAN PIZZA!

Investment:

$1,800 + Tax

ENROLL NOW

Fiero HQ

601 N Main St, Brewster,

NY 10509, United States

Sunday & Monday

January 26 & 27

2025