Marco Quintili, the pizza lesson in streaming with Japan

Master Marco Quintili realized with Molino Magri Lab a pizza lesson with over 80 pizzaioli connected in streaming from Japan, a way to restart.

It was October 2019 when master Marco Quintili taught in Japan the secrets of the dough to several pizzaioli from the Rising Sun eager to discover the secrets of one of the most beloved Italian dishes in the world. Now almost two years have passed with a worldwide pandemic that has prevented these trips from continuing, but not Marco Quintili's desire to teach. Hence the desire of Molino Magri, the company for which the 2016 world pizza champion is a testimonial, to give pizza makers around the world the chance to take streaming lessons.

"It was very exciting to be streamed to Japan with so many colleagues, some of whom I have stayed in touch with over the years since my course. The interest in my Technically Neapolitan pizza has grown exponentially because we are the only ones who make a dough based on technical aspects," explained the owner of Pizzeria IQuintili in its beautiful location on Via Eurialo 7C in the Furio Camillo district transformed into a television set for the occasion.

Marco Quintili explained the secrets of the dough thanks to his Technically Neapolitan pizza made with Doppaiesse, the flour he created with Molino Magri and which allows the pizza to have a highly explosive, developed and richly alveolated crust while maintaining an incredibly light dough: the one used by master Quintili is just 240 grams! During the course of the lesson the procedures of the dough were shown, from the formation of the glutinic mesh to the secrets of how to show perfect dough balls. A truly unique opportunity for the 80 pizza makers from the Rising Sun to learn the art of pizza from one of the best contemporary Neapolitan pizza makers: "I hope to have other opportunities to hold courses of this type, although I would really like to go back to traveling the world and kneading with my colleagues," concluded Marco Quintili.

In the coming months, master Marco Quintili has already announced the opening of a third location in the Laurentina area of Rome which will join those in Furio Camillo and Tor Bella Monaca, the beating heart of the Quintili Lab where the dough that is making such a splash in the capital and beyond is prepared.