Maurizio Capodicasa

Master Pizza Chef

The Master Maurizio Capodicasa, passionate about , is specialized in the maturation, working, and baking of rapid and slow doughs.  He has accumulated years of Italian and international experience designing and starting up pizzarias of all cooking styles (electric, gas, and wood) and specializations (classic pizza, pan pizza, and pala pizza).  His skill and wisdom has guided over 1000 pizzerias throughout Italy, Europe, and the rest of the world.

  • Instructor at A.P.I. Associazione Pizzaioli Italiani - 1994-1998
  • Instructor and Manager of professional and amateur pizza courses at the renamed culinary school ‘A Tavola con lo Chef’ - 1999-2014
  • World Champion: ‘Pizza in Teglia 2012’ and ‘Pizza Dessert 2012’
  • Consultant and Instructor at ‘Promo Ter di Roma’ for courses in the region of Lazio - 2014-2015
  • Member and Master Instructor at PGM
  • Member of CDA and ‘Associazione Originale Pinsa® Romana’
  • Executive Product Supervisor at DentroFuori (Rome)
  • Collaborator, promotor, speaker, and training master at the association of ‘La Confraternita della Pizza’
  • Among the leading experts and technicians in the fields of bread and pizza, with particular renown with ‘pizza in teglia alla romana’
  • Active contributor to the creation of the first APITER specification for the ‘Authentic Pizza in Teglia alla Romana’.

PROFESSIONAL COURSES FOR PIZZA CHEFS
GUARANTEED RESULTS EVEN IF YOU HAVE NO EXPERIENCE!