HURRY! Limited Spots Available
PRESENT
Master the Art of
Pizza Romana
Your complete and proven roadmap to making, selling and profiting from authentic Roman style pizza.
From dough to profits in just 2 days!
April 6 & 7
📍 Long Island, NY
PRESENT
Master the Art of
Pizza Romana
Your complete and proven roadmap to making, selling and profiting from authentic Roman style pizza.
From dough to profits in just 2 days!
April 6 - 7
📍 Long Island, NY
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—crispy, re-heatable 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!
Say goodbye 👋 to costly guesswork and step into clarity and support 🤝 with this exclusive Roman PizzaLab hands-on training, where you’ll master the proven Roman pizza formula and process, learn authentic and profitable recipes and build a production system that fits your kitchen, your volume, and your business goals. All while being guided directly by master pizzaioli Massimiliano Saieva and Rob Cervoni.
Massimiliano has trained over 1,500 pizzeria owners worldwide to make Roman-style pizza their most profitable menu item… Are you next?
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—crispy, re-heatable 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!
Say goodbye 👋 to costly guesswork and step into clarity and support 🤝 with this exclusive Roman PizzaLab hands-on training, where you’ll master the proven Roman pizza formula and process, learn authentic and profitable recipes and build a production system that fits your kitchen, your volume, and your business goals. All while being guided directly by master pizzaioli Massimiliano Saieva and Rob Cervoni.
Massimiliano has trained over 1,500 pizzeria owners worldwide to make Roman-style pizza their most profitable menu item… Are you next?
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 equal parts art and science.
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.
Designed for motivated pizzaioli and entrepreneurs who want to reach the highest standards of Roman style pizza.
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 equal parts art and science.
In this 2-Day Roman Pizza Masterclass you'll step into the only professional method that combines high-level immersive training plus up to 1 full year of continuous mentorship and technical support.
Designed for motivated pizzaioli and entrepreneurs who want to reach the highest standards of Roman style pizza.
You'll walk away from this training...
Mastering the Roman Dough Formula
Uncover the Saieva Method, Maestro Massimiliano’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 with consistency.
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 and keep your customers coming back.
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 both Roman pan pizza (al taglio) and pizza alla pala in different environments, while maintaining authentic flavor and quality.
Building Speed & Efficiency in a Realistic Setting
Practice shaping, stretching, and seasoning dough in the high-paced kitchen at Rob Cervoni's Taglio. You’ll bake various pizzas al taglio and pizzas alla pala, refining techniques for quality control, consistency, and troubleshooting even during peak hours. Learn to adapt this style to retail, takeout, and high-volume operations.
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.
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.
You'll walk away from this training...
Mastering the Roman Dough Formula
Uncover the Saieva Method, Maestro Massimiliano’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 with consistency.
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 and keep your customers coming back.
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 both Roman pan pizza (al taglio) and pizza alla pala in different environments, while maintaining authentic flavor and quality.
Building Speed & Efficiency in a Realistic Setting
Practice shaping, stretching, and seasoning dough in the high-paced kitchen at Rob Cervoni's Taglio. You’ll bake various pizzas al taglio and pizzas alla pala, refining techniques for quality control, consistency, and troubleshooting even during peak hours. Learn to adapt this style to retail, takeout, and high-volume operations.
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.
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.
1,500+
Students Worldwide
9.7/10
Customer Satisfaction
124,400+
Fans Combined
But wait, there is more...
Enroll TODAY and you’ll also get 5 Bonuses worth up to $5,370 – FREE!
Get unlimited access to the Roman PizzaLab Online Suite: a step-by-step learning journey and community that offers technique, strategy and ongoing mentorship.
On-demand Master Course
Get instant lifetime access to 13 step-by-step video lessons of everything taught during the New York workshop. This guide ensures you can replicate everything you’ve learned in your own kitchen.
$1,500 value
FREE - included with this Masterclass
Ultimate Roman Pizza Manual
Your complete resource for dough formulas, fermentation techniques, baking processes, and equipment recommendations.
$500 value
FREE - included with this Masterclass
Recipe Book and Profit Formulas
Access 60+ curated recipes, from traditional to gourmet, for different services and restaurant concepts. Plus real-life tested formulas to calculate your prices and profits based on your food cost.
$250 value
FREE - included with this Masterclass
Up to 1 Full Year of Mentorship
Receive up to 12 months of weekly LIVE online mentorship with Massimiliano Saieva directly. This level of direct guidance and quality control is something no other pizza academy in the world offers.
$3,120 value
FREE - included with this Masterclass
Access to Private Community
You’ll be part of a dedicated group of pizzeria owners and professionals working through the Roman PizzaLab program alongside you, sharing progress, challenges, accountability and practical insights.
Priceless
FREE - included with this Masterclass
But wait, there is more...
Enroll TODAY and you’ll also get 5 Bonuses worth up to $5,370 – FREE!
Get unlimited access to the Roman PizzaLab Online Suite: a step-by-step learning journey and community that offers technique, strategy and ongoing mentorship.
On-demand Master Course
Get instant lifetime access to 13 step-by-step video lessons of everything taught during the New York workshop. This guide ensures you can replicate everything you’ve learned in your own kitchen.
$1,500 value
FREE - included with this Masterclass
Ultimate Roman Pizza Manual
Your complete resource for dough formulas, fermentation techniques, baking processes, and equipment recommendations.
$500 value
FREE - included with this Masterclass
Recipe Book and Profit Formulas
Access 60+ curated recipes, from traditional to gourmet, for different services and restaurant concepts. Plus real-life tested formulas to calculate your prices and profits based on your food cost.
$250 value
FREE - included with this Masterclass
Up to 1 Full Year of Mentorship
Receive up to 12 months of weekly LIVE online mentorship with Massimiliano Saieva directly. This level of direct guidance and quality control is something no other pizza academy in the world offers.
$3,120 value
FREE - included with this Masterclass
Access to Private Community
You’ll be part of a dedicated group of pizzeria owners and professionals working through the Roman PizzaLab program alongside you, sharing progress, challenges, accountability and practical insights.
Priceless
FREE - included with this Masterclass
MEET YOUR INSTRUCTORS:
Masters of Roman Pizza
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.
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.
MEET YOUR INSTRUCTORS
Masters of Pizza Romana
Massimiliano Saieva
Founder of Roman PizzaLab
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 PizzaLab. With over 20 years of experience, Massimiliano has trained chefs in over 15 countries and worked with major brands like Walmart and Hilton.
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 and ranked as 3rd best pizza slice in the U.S. 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.
MEET YOUR INSTRUCTORS
Masters of Pizza Romana
Massimiliano Saieva
Founder of Roman PizzaLab
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 PizzaLab. With over 20 years of experience, Massimiliano has trained chefs in over 15 countries and worked with major brands like Walmart and Hilton.
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 and ranked as 3rd best pizza slice in the U.S. 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.
YOU MAY HAVE SEEN THEM ON
YOU MAY HAVE SEEN THEM ON
YOU MAY HAVE SEEN HIM ON
Why Serious Professionals Choose Roman PizzaLab Over Other Roman Pizza Trainings
Roman PizzaLab
Other trainings
INSTRUCTORS EXPERIENCE
Massimiliano Saieva
- Trained 1,000+ professional pizzaiolos worldwide
- Consulted for hundreds of Roman pizzerias globally
- Trained most Roman pizza world champions
- Official ItalForni ambassador
- Decades specializing exclusively in Roman pizza
Rob Cervoni
- Food Network's Chopped Champion
- Owner of 3rd Best Slice in America
- 2 successful Roman pizza locations
- Owns a single restaurant (not specialized in Roman pizza)
- A few years of Roman pizza experience
- No documented track record of training successful pizzeria owners
- No championship training experience
ONGOING SUPPORT
- Up to 12 months of weekly live Q&A sessions with Massimiliano (52 sessions)
- Access to private online community of your peers
- No follow-up support after class ends
WHAT YOU'RE ACTUALLY PAYING FOR
- 100% of your time is spent learning and practicing Roman pizza. Every hour of the 2-day masterclass is dedicated exclusively to hands-on training, technique, and building your business — nothing else.
- Portions of class time are spent on supplier presentations, sponsored brand promotions, and ovens sales pitches.
RESOURCES INCLUDED
- Lifetime access to the complete Roman PizzaLab online course: Recorded lessons, procedures manual, dough formulas, oven settings, gourmet recipes, and pricing calculators. Everything you learned in person, available to reference anytime, forever.
- Once the class ends, you're on your own. No recordings, no resources. What you retained in those 2-3 days is all you walk away with.
CAREER ADVANCEMENT
- Path to become a Certified RPL Instructor
- Earn 70% of student fees
- Promoted through RPL's international network
- Ongoing mentorship from Massimiliano
- No instructor certification opportunity
ROMAN PIZZA SPECIALIZATION
- The only academy in the world dedicated exclusively to Roman pizza for professionals
- All types of general pizza courses
STUDENT SUCCESS
- Competition winners + hundreds of successful Roman pizzerias opened in 15+ countries
- Limited documented Roman pizzeria success stories
Why Serious Professionals Choose Roman PizzaLab Over Other Roman Pizza Trainings
INSTRUCTORS EXPERIENCE
Roman PizzaLab
Massimiliano Saieva
- Trained 1,000+ professional pizzaiolos worldwide
- Consulted for hundreds of Roman pizzerias globally
- Trained most Roman pizza world champions
- Official ItalForni ambassador
- Decades specializing exclusively in Roman pizza
Rob Cervoni
- Food Network's Chopped Champion
- Owner of 3rd Best Slice in America
- 2 successful Roman pizza locations
Other trainings
- Owns a single restaurant (not specialized in Roman pizza)
- A few years of Roman pizza experience
- No documented track record of training successful pizzeria owners
- No championship training experience
ONGOING SUPPORT
Roman PizzaLab
- Up to 12 months of weekly live Q&A sessions with Massimiliano (52 sessions)
- Access to private online community of your peers
Other trainings
- No follow-up support after class ends
WHAT YOU ACTUALLY PAY FOR
Roman PizzaLab
- 100% of your time is spent learning and practicing Roman pizza. Every hour of the 2-day masterclass is dedicated exclusively to hands-on training, technique, and building your business — nothing else.
Other trainings
- Portions of class time are spent on supplier presentations, sponsored brand promotions, and ovens sales pitches.
RESOURCES INCLUDED
Roman PizzaLab
- Lifetime access to the complete Roman PizzaLab online course: Recorded lessons, procedures manual, dough formulas, oven settings, gourmet recipes, and pricing calculators. Everything you learned in person, available to reference anytime, forever.
Other trainings
- Once the class ends, you're on your own. No recordings, no resources.
CAREER ADVANCEMENT
Roman PizzaLab
- Path to become a Certified RPL Instructor
- Earn 70% of student fees
- Promoted through RPL's international network
- Ongoing mentorship from Massimiliano
Other trainings
- No instructor certification opportunity
ROMAN PIZZA SPECIALIZATION
Roman PizzaLab
- The only academy in the world dedicated exclusively to Roman pizza for professionals
Other trainings
- All types of general pizza courses
STUDENT SUCCESS
Roman PizzaLab
- Competition winners + hundreds of successful Roman pizzerias opened in 15+ countries
Other trainings
- Limited documented Roman pizzeria success stories
Trusted by Pizza Champions
"Because of [Massimiliano] I've won numerous championships, I was on the Food Network and I'm a Chopped Champion, I was ranked number 3 slice shop in the United States and top 100 Pizzeria in the world and I owe that all to Massimiliano!"
Rob Cervoni (Long Island, NY)
"Just a couple weeks after taking this class from Massimiliano I got 5th place in the world in Pizza alla Pala in Parma at the World Pizza Championship. Since then I've also taken 1st place in Roman style in Atlantic City and this last summer I got second place in Pizza alla Pala at the Caputo Cup in Naples"
Lars & Cristina Smith (San Francisco, CA)
"Massimiliano is not only a teacher, he'll help you [...] improve, and become a better pizza maker and a pizza master, or I would say, actually a world pizza champion."
Davide Lubrano Lavadera (Philadelphia, PA)
Trusted by Pizza Champions
"Because of [Massimiliano] I've won numerous championships, I was on the Food Network and I'm a Chopped Champion, I was ranked number 3 slice shop in the United States and top 100 Pizzeria in the world and I owe that all to Massimiliano!"
Rob Cervoni (Long Island, NY)
"Just a couple weeks after taking this class from Massimiliano I got 5th place in the world in Pizza alla Pala in Parma at the World Pizza Championship. Since then I've also taken 1st place in Roman style in Atlantic City and this last summer I got second place in Pizza alla Pala at the Caputo Cup in Naples"
Lars & Cristina Smith (SanFrancisco, CA)
"Massimiliano is not only a teacher, he'll help you [...] improve, and become a better pizza maker and a pizza master, or I would say, actually a world pizza champion."
Davide Lubrano Lavadera (Philadelphia, PA)
Become a Certified Roman PizzaLab Instructor!
This Masterclass opens a pathway to teach within the Roman PizzaLab ecosystem, as part of our Certification Program and marks the first step for professionals who want to grow beyond their own kitchen.
- Top-performing participants may be invited to complete the Instructor Evaluation and qualify as Certified Roman PizzaLab Instructors.
- Certified instructors retain 70% of their students’ enrollment fees and are actively promoted through Roman PizzaLab’s international network.
- Roman PizzaLab provides ongoing mentorship, student follow-up, and quality control to support instructors as they build their teaching practice.
Sounds exciting? This could be the beginning of a new professional chapter for you!
Become a Certified Roman PizzaLab Instructor!
This Masterclass opens a pathway to teach within the Roman PizzaLab ecosystem, as part of our Certification Program and marks the first step for professionals who want to grow beyond their own kitchen.
- Top-performing participants may be invited to complete the Instructor Evaluation and qualify as Certified Roman PizzaLab Instructors.
- Certified instructors retain 70% of their students’ enrollment fees and are actively promoted through Roman PizzaLab’s international network.
- Roman PizzaLab provides ongoing mentorship, student follow-up, and quality control to support instructors as they build their teaching practice.
Sounds exciting? This could be the beginning of a new professional chapter for you!
Did you know that...
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.
Class Schedule
Day 01
AM
- Welcome and introduction
- Essential elements for making Roman pizza
- Theory and fermentation process
- 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
PM
- Learning how to use Roman pan grippers
- Baking Roman pizza bases: pizza bianca, tomato pizza
- Students' hands-on practice session
Day 02
AM
- Arrival and check-in
- Baking Roman all pizzas bases: vegetables, crostini, pizza in pala
- Gourmet Roman pizzas
PM
- Procedures manual with: 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
Class Schedule
Day 01
AM
- Welcome and introduction
- Essential elements for making Roman pizza
- Theory and fermentation process
- 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
PM
- Learning how to use Roman pan grippers
- Baking Roman pizza bases: pizza bianca, tomato pizza
- Students' hands-on practice session
Day 02
AM
- Arrival and check-in
- Baking Roman all pizzas bases: vegetables, crostini, pizza in pala
- Gourmet Roman pizzas
PM
- Procedures manual with: 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
TRUSTED BY
TRUSTED BY
⌛
HURRY
Limited Spots Available
LIVE 2 days intensive training plus:
3 months
of weekly online mentorship with Massimiliano
($798 value FREE)
Lower Price
$2,100 USD
LIVE 2 days intensive training plus:
12 months
of weekly online mentorship with Massimiliano
($3,120 value FREE)
+
Begin the Roman PizzaLab's Instructor Certification Program
Best Value
$2,500 USD
Taglio Pizza
113 Front St, Massapequa Park, 11762 NY
Monday & Tuesday
April 6 & 7
2026
HURRY! ⌛
Limited Spots Available
LIVE 2 days intensive training plus:
3 months
of weekly online mentorship with Massimiliano
($798 value FREE)
Lower Price
$2,100 USD
LIVE 2 days intensive training plus:
12 months
of weekly online mentorship with Massimiliano
($3,120 value FREE)
+
Begin the Roman PizzaLab's Instructor Certification Program
Best Value
$2,500 USD
Taglio Pizza
113 Front St, Massapequa Park, 11762 NY
Monday & Tuesday
April 6 & 7
2026
FAQs
Where is the workshop held?
The workshop takes place at the commercial kitchen at Taglio Pizza | 113 Front St, Massapequa Park, 11762 NY. This state-of-the-art professional kitchen is fully equipped to give you the ultimate hands-on experience in mastering Roman-style pizza.
Is the training hands-on or demonstration only?
This workshop is 100% hands-on. Every participant actively works on dough preparation, baking, and production under direct supervision from the instructors.
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.
Are accommodations included?
No, the course fee does not include hotel accommodation, flights, or transportation. Participants are responsible for arranging their own travel and lodging.
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 and closed-toes.
We’ll provide everything else, including tools, equipment and all the ingredients you’ll need.
What happens after the workshop?
You’ll leave with:
- Direct online weekly follow-up sessions with Massimiliano. You get to chose either 3 or 12 months of mentorship.
- Lifetime access to all recorded videos and course materials
- Ongoing support inside the Roman PizzaLab online platform
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. Our instructor 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!
Do I need prior experience?
This masterclass is designed for professional pizzaioli, chefs, and serious entrepreneurs. Basic experience with dough handling and pizza production is strongly recommended.
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 an independent brand and focuses exclusively on technique, process, and product quality.
"The after care is amazing if you have a question just contact Massimiliano and he will help you out. I wouldn't be where I am today if I didn't follow the course so I'm very grateful"
Matthias Devos | Brutal Pizza | Belgium
3 X Belgian Pizza Champion
HURRY! ⌛
Limited Spots Available
LIVE 2 days intensive training plus:
3 months
of weekly online mentorship with Massimiliano
($798 value FREE)
Lower Price
$2,100 USD
LIVE 2 days intensive training plus:
12 months
of weekly online mentorship with Massimiliano
($3,120 value FREE)
+
Begin the Roman PizzaLab's Instructor Certification Program
Best Value
$2,500 USD
Taglio Pizza
113 Front St, Massapequa Park, 11762 NY
Monday & Tuesday
April 6 & 7
2026
⌛
HURRY!
Limited Spots Available
LIVE 2 days intensive training plus:
3 months
of weekly online mentorship with Massimiliano
($798 value FREE)
Lower Price
$2,100 USD
LIVE 2 days intensive training plus:
12 months
of weekly online mentorship with Massimiliano
($3,120 value FREE)
+
Begin the Roman PizzaLab's Instructor Certification Program
Best Value
$2,500 USD
Taglio Pizza
113 Front St, Massapequa Park, 11762 NY
Monday & Tuesday
April 6 & 7
2026
© 2026 ROMAN PIZZALAB. ALL RIGHTS RESERVED. PRIVACY POLICY