Dough and fermentation
Flour, hydration, temperature, direct dough, biga, poolish and maturation.
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Programmes with Luca Pagliarola
Training and consulting, in one place.
Choose your starting point. Luca builds the work around your level, your goals and the real conditions in which you make pizza.
Call Luca+39 0744 455633
01 · Online · One-to-one
One-to-one online lessons.
Direct guidance to understand what is not working, correct your method and achieve more consistent results from wherever you are.
Shaping and baking
Reading the dough ball, opening, crust development and oven management.
Your real process
Photos and video of your work become the basis for changes you can test straight away.
02 · Terni · On site
Courses and masterclasses.
Hands-on training for enthusiasts, professionals and teams at Maturo Lab or directly in your pizzeria.
Core skills
Ingredients, mixing, proofing, shaping and baking to build reliable foundations.
Specialist work
Nine pizza styles spanning classic Italian, Roman and Neapolitan traditions.
Team training
Shared procedures, language and standards that help the team perform during service.
Pizza styles
- Roman round pizza · tonda romana al matterello
- Classic Italian round pizza
- Pizza Napoletana STG
- Neapolitan ruota di carro
- Contemporary round pizza
- Roman tray pizza · teglia romana
- Roman pizza alla pala
- Pinsa romana
- Pizza al padellino
03 · Online · On site
Pizzeria consulting.
Support built around the real issues in your business, from product quality to the organisation of a new opening.
Product and process
Dough, storage, baking, equipment and consistent results.
Laboratory and team
Workflow, roles, preparation and waste reduction during the busiest services.
New openings
Space, equipment, menu, training and support through the first months of business.
04 · Pricing · Training and consulting
Clear pricing. Flexible programmes.
Choose the format that best fits your goal. Individual days can stand alone or become part of a broader programme.
In person · Off site
Luca at your pizzeria
€500per day + expenses
- Duration
- 8 hours
- Schedule
- 4 hours in the morning · 4 hours in the evening
Training or consulting directly at your business, using your equipment and real workflow.
Best forTeams, new openings and workflow improvement inside your own pizzeria.
In person · Terni
Day at Maturo Lab
€300per day
- Duration
- 6 hours
- Schedule
- 4 hours in the morning · 2 hours in the afternoon
Hands-on work in the Maturo Lab facility, with professional equipment and direct guidance from Luca.
Best forAnyone seeking intensive practice with Luca in a professional facility.
Remote
Online consulting
€200per day
- Duration
- 6 hours
- Schedule
- 4 hours in the morning · 2 hours in the afternoon
Remote analysis, explanations and an action plan for technical or organisational issues.
Best forFocused issues, dough analysis and guidance without travelling.
Training package
Foundation Programme
A structured start: eight sessions over at least four weeks, with no more than two sessions per week.
Best for beginners and for professionals who want to rebuild a complete, progressive method.
- 8 sessions
- 6 hours per session
- 4 hours morning · 2 afternoon
- Minimum 4 weeks
Advanced and tailored programmes
For goals beyond the Foundation Programme, duration, content and schedule are agreed directly with Luca and set out in a tailored quote.
Travelling to Terni?
Partner rates are available with local hotels, accommodation providers and restaurants. Details are shared while arranging the programme.
Travel expenses are excluded where stated. Schedule, availability, tax treatment and any additional costs are confirmed before booking.
Luca Pagliarola
What result do you want to start from?
Tell Luca what you want to learn or which issue you need to solve. The first conversation helps identify the most useful programme.
Call Luca