Often called “The Motor City’s Most Popular Export Since the Model T,” “people cannot get enough Detroit-style pizza” says our Resident Instructor/Pizzaiolo Felice Colucci. Originally introduced at Buddy’s Rendezvous in 1946 in Detroit, this now classic pizza-making style was not …
In its’ birthplace of Naples, Italy, pizza has been called “the food of the poor, the food of the people, the food of the street,” and now, “the food of the pandemic.” This title is not only fitting in Napoli …
Nowadays more pizza is eaten per capita in the United States (46-slices per year) than it is in Italy, thanks to delivery “pizza.” As of December 2017, the art of Neapolitan pizza-making was added to UNESCO’s Representative List of the …
Chef/Pizzaiolo/Master Baker Felice Colucci is on a mission to give all of our students “the right tools” needed to succeed in making authentic pizza. A self-described pizza “fanatic” – there is no aspect of putting together a proper pie that …
Not all pizza is created equal. Nowadays one of the world’s most beloved foods is offered in many different styles, shapes, and flavor profiles. New York, Chicago, Napoli, Sicily, Rome, and Detroit are each known for their own signature recipes. …