Introducing the Roman Pizza Academy.
The Academy of Roman Pizza was established as a single source for those looking to learn more about Roman-Style Pizza (Pizza al Taglio). We offer everything one may need to open his or her own pizzeria including, training, certification, ingredients, equipment, and pizza tools. We can also help the casual students wanting to learn the style for home use.
We are passionate about authenticity and our mission is to preserve traditional by offering only the best quality. Our instructors are all certified to teach by the top schools in Rome, our equipment and tools are brought in directly from Italy and have been approved and certified as well.
What is Roman-Style Pizza (Pizza al Taglio)?
Roman-Style Pizza is a variety of Italian pizza with deep roots but is quite new here in the U.S. The style has other names like Pizza in Teglia or Pizza al Taglio and is translated in Italian to “pizza by the slice” — literally “by the cut”.
Roman-Style Pizza is a variety of pizza baked in large rectangular trays, and in Italy generally sold in rectangular or square slices by weight. Prices are marked per kilogram or per 100 grams. In the U.S. selling by weight has not been as functional so slices usually have a fixed price. The rectangular pizza shape makes it easier to cut and divide the pizza to the buyer’s desire.
Options for toppings are limitless and can be used at the discretion of the pizza maker however there are no exceptions when it comes to the preparation of the dough (or crust). Different from the common popular styles of Sicilian and Focaccia, when looking a slice from the side Roman Style crust should be light, airy, and full of caverns. The texture should be very light to the bite, with a slight crunch and chewy texture. The combinations of these three characteristics are fundamental to Roman-Style Pizza.
Pizza al Taglio was invented in Rome yet is common throughout the country. It’s a popular casual food and a way for people to grab a quick snack or meal. This pizza is often eaten on-the-go and or outside of restaurants where it is served, such as in a piazza. It has started to catch on in many other countries with differences in toppings suiting their own cultures. Due to the growing demand for pizza, many variations and styles now exist but due to most tourists’ lack of knowledge of what is truly authentic, both the traditions and quality of Pizza al Taglio have been diluted throughout the years. The Academy of Roman Pizza was created to uphold authenticity by teaching tradition and quality.