# Angelo Iezzi

> Angelo Iezzi is an institution in the world of pizza. He started as a pizza maker at 13 and, after a long apprenticeship, in 1987, at 24, decided to take…

Original page: https://www.scuolatessieri.com/angelo-iezzi/

Angelo Iezzi is an **institution** in the world of pizza.

He started as a **pizza maker at 13** and, after a long apprenticeship, in 1987, at 24, decided to **take over a failing pizzeria** on via Nomentana, which he bought together with his wife Simonetta, thanks to the million old lire he had put aside and the help of his mother.

He can be considered the master who **revolutionised the world of pizza**, changing a dough regarded as too calorific and hard to digest: with his new **high-hydration, long-leavening doughs** he obtains a product unique of its kind, very tasty and **highly digestible**.

Pizza maker, restaurateur, entrepreneur, food consultant, technician, president and **founder of the Scuola Nazionale di Pizza** and above all **president of API** (Associazione Pizzerie Italiane), for over 30 years he has offered professional pizza-maker courses in Italy and around the world and is an absolute point of reference for professional training. Angelo is also a business consultant: in addition to many collaborations with leading food companies, he has worked with Molino Iaquone, developing professional flour blends for pizza and pinsa. Iezzi remains one of the most influential institutions in Italy and still works behind his own counter in the heart of Rome, **“La Pizza al Taglio di Angelo e Simonetta”**, which embodies the core of his teaching, his sacrifices and his love of Roman pizza.