Welcome to our immersive three-day class designed for new pizzeria owners, at-home enthusiasts, and anyone considering the purchase of an open flame oven for home or commercial use. Dive deep into the art of crafting perfect pizzas and cooking in Wood-Fired ovens, exploring various styles and techniques that will elevate your pizza-making skills to new heights ..read more

Welcome to our immersive three-day class designed for new pizzeria owners, at-home enthusiasts, and anyone considering the purchase of an open flame oven for home or commercial use. Dive deep into the art of crafting perfect pizzas and cooking in Wood-Fired ovens, exploring various styles and techniques that will elevate your pizza-making skills to new heights ..read more

Celebrity Pizzaiolo Maestro Enzo Coccia, featured on Stanley Tucci’s Searching for Italy, returns to Pizza University & Culinary Arts. In this 3-day course, you will learn the art of making authentic Neapolitan pizza with wood-fired ovens. This Master’s class is aimed to both professional pizzaiolos already working in the field, and aspiring pizzaiolos wishing to acquire the Neapolitan technique. Students will learn traditional Neapolitan techniques for baking and cooking various types of Neapolitan Pizza while learning the history and proper usage of the Neapolitan Oven. The class will co ..read more

Ignite your love in our kitchen for a fun, interactive Valentine's Day cooking class with your special someone! Dive into a hands-on culinary adventure, preparing a romantic dinner together under the guidance of our expert chef, David Binkle. Create unforgettable moments with your partner, all while whipping up some delightful dishes from our specially curated Valentine's Day menu ..read more

Join us for an interactive Valentine's Day cooking class with your special someone! Dive into a hands-on culinary adventure, preparing a romantic dinner together under the guidance of our expert chef, David Binkle. Create unforgettable moments with your partner, all while whipping up some delightful dishes from our specially curated Valentine's Day menu ..read more

In this 3-day intensive hands-on class you will learn the techniques needed to properly execute NY, Detroit, Grandma, and Sicilian style pizzas. Pizza Chefs Leah Scurto and Laura Meyer will cover the dough-making process for both direct method and indirect method made with a poolish. You will gain hands-on experience for handling 2 different styles of pizza dough; an artisanal New York style and a higher hydration dough that is versatile for pan style pizzas. Our instructors will discuss the cheese and sauce options to use for all 4 styles and demonstrate how to hand pull mozzarella and burrat ..read more

This 3-Day exploration covers the essentials of managing a pizzeria professionally. If you are an aspiring amateur or an owner/operator in the first 2 years of operation, this series will help you to prepare and avoid the pitfalls that could derail your success. In this course you will study the fundamentals of Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas and Management, Public Relations and Marketing, Restaurant Math Principles, Exploring Industry Trends, and the Essentials of Hand-Crafted Neapolitan and New York Style Pizza. The class will consi ..read more

Come join Peter Reinhart and Scott Wiener for a 3-day intensive class where each day will focus on a different category of pizza: Neapolitan and Neapolitanish, square and pan pizzas (al taglio), and specialty pizzas (calzones, alla pala, stuffed, stromboli, etc.). During the sessions, you will work in teams to prepare and present your creations to your fellow students and share comments and feedback, while making a selection of “tribute recipes” from Peter’s book, Pizza Quest: My Never-Ending Search for the Perfect Pizza, using four different doughs ..read more

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Join us for a journey into the heart of Italian pizza-making! In this hands-on course, discover the magic behind contemporary Neapolitan and Roman-style pizzas. Maestro Pizzaiolo Giulio Adriani will guide you through the dough-making process using the traditional biga method and you will explore the unique characteristics that distinguish pizza alla pala (on a peel) from a pizza in teglia (in a pan). Whether you're a passionate home cook or a seasoned pro, this class promises to expand your pizza prowess and bring the authentic taste of Italy to your kitchen ..read more