The Master’s class is aimed exclusively at professional pizzaiolo already working in the field wishing to acquire the Neapolitan technique.
On the occasion of his return he will be at Pizza University on Saturday, March 26th and Sunday, March 27th to delight our guests with his succulent pies for an exciting and appetizing Pizza Tasting and Beer Pairing.
Come join us for a Pizza-licious event with Chef Enzo Coccia at Pizza University on Sunday, March 27th, 2022!
The Master’s class is aimed exclusively at professional pizzaiolo already working in the field wishing to acquire the Neapolitan technique.
Many legends in the industry have left their pizza empires in Naples, Italy to teach at our pizza school. Dubbed the “Master of Pizza Napoletana” by the Michelin Guide, Chef Enzo Coccia, author of “The Neapolitan Pizza, a Scientific Guide on …
The Master’s class is aimed exclusively at professional pizzaiolo already working in the field wishing to acquire the Neapolitan technique.
Both our students and staff get excited when Grande cheese participates in our professional certification courses. It’s not every day, after all, that you can learn the techniques of stretching fresh curd in just minutes! Since our opening, Grande …
John Arena, Jonathan Goldsmith and Scott Wiener return to teach at Pizza University in a hands-on immersion into the world of pizza making.
Historically speaking, women have been making pizzas and flatbreads since Roman times. While we don’t necessarily think of a woman when the masculine word pizzaiolo comes to mind, some women have left their mark on the industry, and many emerging …
Last year we created a popular post which highlighted and classified different types of pizza styles on the market today. Called Detroit, Chicago, NY or Napoli? All You Need to Know About Pizza Styles, the blogpost helped to clear up …
Professional Pizzaiolo Classes Immerse yourself in the traditional and modern innovations of pizza making with our intensive, hands-on classes. With the guidance of Maestri Pizzaioli, you’ll learn the secrets of every step, from kneading the perfect dough to achieving the …
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 …
March 9-11 If you have missed it last year, you don’t want to miss it this year! John Arena, Jonathan Goldsmith and Scott Wiener return to teach at Pizza University in a hands-on immersion into the world of pizza making. …
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Media ArticlesCourse Videos From Neapolitan to Neo-Neapolitanwith Chef Giulio Adriani The Versatility of Pizzawith Chef Tony Gemignani Traditional Neapolitan Techniques in Wood-Fired Ovenswith Maestro Pizzaiolo Enzo Coccia Start Smart! The Fundamentals of Opening and Operating a Pizzeriawith John Arena, Jonathan …
The Master Class, led by master pizzaiolo, Enzo Coccia, was absolutely amazing! If you are interested in pizza, whether from the business side or for personal pleasure, I suggest you consider Pizza University for your training. P.S. Ask to tour …
Join renowned pizzeria owners Jonathan Goldsmith and John Arena in a hands-on immersion into the world of pizza making, with guest speaker Scott Wiener
In this 3-day course, you will learn the art of making the authentic Neapolitan pizza with wood-fired ovens
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 …