At Pizza University, we offer intensive pizza courses designed to guide restaurant owners, caterers, and other aspiring pizzaioli to cultivate the absolute best pizza making practices. Students learn the theoretical as well as gain hands-on experience making the perfect dough, the secrets of the sauce, stretching techniques for forming the perfect crust and all about ingredients. Our highly qualified instructors will provide the training you need to succeed in this competitive market.
We are delighted to announce that we have resumed all in-person activities while following CDC guidelines and keeping everyone's health and well-being our priority.
Welcome! All Aspiring Pizzaioli!
Schedule 10:00am to 4:00pm for three (3) consecutive days. Nov 11-13 Introduction This 3-day intensive hands-on class is designed to guide aspiring pizzaioli to cultivate...
Teaching Poolish and Biga with Chef Giulio Adriani
Time/Dates TBD – Check back soon for official time and dates!
Naples native Giulio Adriani is redefining Neapolitan pizza in America. Giulio’s 30 years of experience began in his grandmother’s kitchen. Having grown up in Rome, he later traveled to Naples to learn from master pizzaioli Gaetano Fazio and Antonio Starita. Certified as an authentic Neapolitan Pizza Master by the Associazione Pizzaiuoli Napoletani, Giulio has owned and operated restaurants all over, in Italy, New York, and most recently in Atlanta, Georgia. A stickler for authenticity, he focuses on developing the perfect crust and insists that the mozzarella be handmade at each of his restaurants. Widely considered one of the world’s leading pizza experts, Giulio travels across Europe, Asia, and Latin America to instruct aspiring pizzaioli and teach proper Neapolitan techniques. Pizza University and Culinary Arts are honored to have Giulio come and share his expertise with our students.
Customized Training Courses
Instructor Chef Felice Colucci
Our 2-day Introductory pizza making course will focus on everything that you need to know about creating dough from scratch, stretching and manipulating the dough, and baking your pizza within gas, electric, and wood-fired brick ovens. In this course you will study alongside our Resident Instructor Felice Colucci.
We recommend this course for Chefs who want to pursue a career in professional pizza making or for businesses that want to train their staff in the art of making the perfect pizza.
Amy Riolo, Author
“We saw the challenge facing many of our clients to find skilled and committed Pizzaioli, so we found a solution. With our experience, vast network, and state-of-the-art facilities, Pizza University will soon offer courses nationwide, taught by top Pizzaioli.”