Discover how to bake authentic pizza alla pala, a light, crisp, and airy pizza using low temperature and in a Marana rotary oven. Led by Marana Forni Australia’s Pizza Technician Antonio Maio, this masterclass explores the versatility of Marana ovens using thermal mass to deliver even bake and signature the open and airy crumb of pizza alla pala. Antonio will cover dough formulation for high hydration, fermentation timing, shaping and stretching for pala, proofing, loading/unloading technique, and finishing. You’ll also learn topping strategy for pala (pre- vs post-bake), service pacing, and consistency across multiple bakes. Perfect for chefs, operators, and serious enthusiasts aiming for repeatable results and lower energy use. Includes live demonstration, practical tips, Q&A, and tasting.