Tekno Stamap for Scuola Italiana Pizzaioli: our LAM 2 manual sheeter supporting professional training

For the past few weeks, a Tekno Stamap LAM 2 manual sheeter has been part of the training facilities at Scuola Italiana Pizzaioli, a leading institution in professional pizza training.

Since 1988, the School has been training professionals in the pizza industry. Its main headquarters is located in Curtarolo, in the province of Padua, with additional training centres in Italy and abroad and a wide range of courses covering Neapolitan pizza, Roman-style tray pizza, breadmaking, pastry and management.

Its commitment to quality begins with the raw materials. Next to the School stands the historic Molino Agugiaro, which is still in operation and supplies the flour used for the School’s dough preparations.

The collaboration with Tekno Stamap stems precisely from this shared pursuit of excellence and from a common goal: to put expertise, experience and technology at the service of professional training.

Tekno Stamap and Scuola Italiana Pizzaioli: a collaboration built through dialogue

Our first meeting with Enrico Bonardo, Sales and Marketing Director at Scuola Italiana Pizzaioli, immediately highlighted several points of connection between our two organisations.

At the heart of the School’s philosophy is the ambition to build a network of selected companies. These businesses are connected not only by geographical proximity, but above all by shared values: professionalism, attention to quality and passion for their work.

The aim of this partner network is to provide students and pizza professionals with up-to-date technologies and quality throughout every stage of the production process – an objective with which Tekno Stamap immediately identified.

Starting from this common ground, we have developed a collaboration based on the exchange of expertise and the opportunity to make our technology available to support the School’s training activities.

The LAM 2 manual sheeter in tray pizza courses

The first phase, recently completed, involved the School acquiring one of Tekno Stamap’s professional manual sheeters for use during courses dedicated to tray pizza.

The model selected was the LAM 2 manual sheeter with base. Designed to provide precision and control during dough sheeting while remaining easy to operate, it offers important advantages in a professional training environment.

Several technical features make it particularly suitable for educational use:

• the ergonomic handle with sliding system allows the dough thickness to be adjusted accurately and safely, even by students using the machine for the first time;
• the digital display shows the opening between the cylinders, allowing each student to check the setting in real time and reproduce the same value during subsequent tests;
• the base is fitted with wheels and stabilising feet, keeping the machine securely in place during operation while making it easy to move between training sessions
• the belts are available in different sizes, with widths of 500 or 600 mm and lengths ranging from 850 to 1600 mm, allowing the configuration to be adapted to the amount of dough being processed.

Manual operation also offers a specific advantage from a training perspective. Automatic models carry out the various stages according to preset programmes. A manualsheeter, on the other hand, gives the operator direct control over each pass through the cylinders and makes it possible to observe how the dough responds to each reduction in thickness.

Professional and training applications: a closer look

Professional sheeters are often associated with pastry and breadmaking, but this type of equipment is also used in professional pizza production.

When preparing tray pizza in particular, a manual sheeter helps progressively sheet the dough through the cylinders. This makes it easier to control thickness and achieve a consistent, repeatable process.

Among the different pizza styles, the machine is particularly useful for preparations such as:

• pizza in teglia: for thinner and crispier versions, the sheeter supports the pizza maker during the sheeting process, helping to achieve greater consistency in both the shape and thickness of the dough;
• pizza tonda romana: characterised by a very thin and crispy dough, it is usually rolled out with a rolling pin or dedicated pizza rollers. In this case, the dough sheeter provides a thin, even sheet of dough.

These are precisely the preparations for which Scuola Italiana Pizzaioli will use our manual sheeter.

This type of technology is also particularly interesting for bakeries and production facilities that combine pizza production with bread and other baked goods. A single machine can support different processes, expanding the production possibilities of the bakery.

For a professional training school, working directly with a dough sheeter suitable for tray pizza gives students the opportunity to become familiar with different techniques and equipment. They can learn how the machine works and assess the most appropriate way to use it depending on the type of dough and the result they want to achieve.

Technology therefore becomes an integral part of the training process. It does not replace knowledge of raw materials or professional technique, but provides professionals with an additional tool to manage and control the production process and achieve high-quality results.

Professional pizza equipment supporting high-quality training

For Tekno Stamap, collaborating with Scuola Italiana Pizzaioli means engaging with an environment where teaching, expertise and product culture are at the heart of every activity. The School is ISO 9001 certified, its instructors follow a certified training programme, and its classrooms and laboratories are dedicated exclusively to the professional training of pizza makers.

For this reason, having a Tekno Stamap machine at the School goes beyond simply supplying equipment. High-level professional training requires tools capable of meeting the same standards of quality, reliability and performance expected in the day-to-day work of a professional pizzeria.

For more than forty years, our company has been manufacturing professional equipment for pastry, bakery and pizza production, putting its experience at the service of artisans, industry professionals and businesses.

Bringing this experience into the School means contributing to professional training with technology designed to support pizza makers effectively and precisely. Those who learn how to manage dough sheeting with the machine during their course can then apply the same method in their own production environment.

The supply of the manual sheeter is therefore the first step in a collaboration designed to create connections between organisations that believe in quality, professionalism and learning as essential tools for the continued development of the industry and its professionals.

A manual sheeter for your production facility

Do you work in a pizzeria, pastry shop or bakery and want to find out how a manual sheeter can simplify your dough sheeting process?

Contact the Tekno Stamap team. We will introduce you to our technologies and help you identify the solution best suited to your production requirements.