Chefs Vitangelo Recchia & Leo Spizzirri Guide Operators Toward a Smarter, More Intentional Craft
Roman pizza isn’t a passing trend. It’s reshaping how serious operators approach dough, fermentation, efficiency, and menu planning. That’s why USPT Culinary Coach and Master Instructor Chef Vitangelo Recchia of Bella Napoli Pizzeria & Restaurant is teaming up with Pizza University Director of Education Chef Leo Spizzirri for a Roman Style Masterclass at the Pizza University & Culinary Arts Center, January 26-28 in Beltsville, MD. Together, they offer operators far more than a new pizza format — they offer a smarter way to think about the craft.
Both chefs are known for elevating how students understand dough, workflow and consistency. Recchia puts it plainly: “I’ve been blessed to learn from some of the best—Michelin-level chefs, world champions, mentors who never let me settle—and now it’s my responsibility to give that back.” Spizzirri’s technical expertise and real-world teaching experience reinforce that same philosophy. Under their instruction, the class becomes a focused dive into intentional, professional pizza-making—a direct, practical path for operators looking to strengthen their skills or build something new.
The Roman Mindset
Roman style demands awareness. It teaches precision and discipline in a way few other formats do, grounding the class in Recchia’s own training. “Michelin training teaches precision and respect for ingredients,” he says. “Competition teaches humility, consistency and how to perform under pressure.” These aren’t abstract values—they guide every fermentation choice, hydration shift and bake curve that students learn.
Roman dough is honest; it exposes every rushed step and every overlooked detail. That honesty becomes the most effective instructor in the room. “Most people try to copy ‘Italian’ instead of understanding it,” Recchia says. “They chase a look instead of a process.” The class addresses that immediately, pushing students to understand dough behavior rather than mimic aesthetics. By the first bake, operators are already reading fermentation signals and dough maturity with new clarity.
This is why Roman style matters. It sharpens instincts, encourages observation and teaches pizzaioli to recognize the physical language of a healthy dough. Those skills transfer across every pizza they make. Learning Roman style isn’t just about mastering a format—it’s about developing the mindset of a consistent, adaptable professional.
Tradition and Innovation
What makes Roman pizza so timely is how naturally it fits into modern operations. It works in 
fast-casual. It works in artisan programs. It works in ghost kitchens, slice shops and full-service dining. Recchia and Spizzirri will show how Roman pizza’s traditional techniques adapt beautifully when paired with modern techniques like advanced fermentation methods, blended flours and targeted hydration levels. “I respect tradition like it’s family, but I’m not afraid to push,” Recchia says, and the curriculum reflects that balance.
Students also move well beyond dough, digging into menu flow, topping logic, efficiency planning and overall business strategy. “Anyone can make a good pizza once,” Recchia notes. “I teach you how to build a menu and a business that can do it every day.” This is where both Recchia and Spizzirri’s operational insight comes through, helping operators understand how to execute Roman style correctly and profitably in real-world kitchens.
As Recchia puts it, “Quality doesn’t change. How you present it does,” and that principle guides how every style is adapted for different markets. With formats like Teglia, Pala, Tonda, NY-influenced hybrids and high-hydration variations on the table, the class shows operators how to choose the style that truly fits their ovens, staff and customer base—eliminating guesswork and ensuring their Roman-style program is built with intention, not imitation.
Technique and Mastery
The heart of this class is hands-on skill-building. Students learn enzyme activity, protein strength, hydration curves, fermentation behavior and W indexing. But they learn it by touching dough, shaping it, folding it and baking it. Recchia sums up the philosophy clearly. “You learn with your head, but mastery comes through your hands.” Roman dough becomes the instructor right alongside the chefs.
For advanced operators, the “aha” moment usually comes down to control. “It’s not what you add—it’s what you control,” Recchia says. Under Recchia and Spizzirri’s guidance, students learn how to read dough behavior, adjust on the fly, and make informed decisions across time, temperature and handling. These skills translate across every pizza style, and because the chefs train students on multiple oven types, operators leave with techniques they can use in any kitchen. The result is a deeper skillset, a clearer perspective and the confidence to integrate Roman style with consistency. You don’t just walk away able to make Roman pizza—you walk away better at the craft as a whole.
Secure Your Seat in the Roman Forum
The Roman Style Masterclass isn’t just another workshop. It’s one of the most direct, practical, high-impact ways for operators to improve their dough literacy, diversify their menus and adopt techniques they can implement immediately. Whether you’re launching Roman pizza or simply want to upgrade your skillset, this class is one of the smartest moves you can make this year.
Seats will fill fast so register today at https://www.pizzauniversity.org. For operators looking for an edge, this is the one that moves the needle.
