Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza, grew up in Mexico City, immersed in the cultures of his parents: American, Italian, and Spanish.
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 …
Schedule 9:00 am to 4:30 pm for three (3) consecutive days. February 22nd – 24th INSTRUCTOR: Chef Felice Colucci Introduction This 3-day intensive hands-on class is designed to guide aspiring pizzaioli to cultivate the absolute best pizza-making practices. This course focuses on both …
Schedule 9:00 am to 4:30 pm for three (3) consecutive days. JAN 25th – 27th INSTRUCTOR: Chef Felice Colucci Introduction This 3-day intensive hands-on class is designed to guide aspiring pizzaioli to cultivate the absolute best pizza-making practices. This course focuses …
Learn the art of making Neapolitan pizza and the evolution to the new trendy hybrid style commonly called Neo Neapolitan.
Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza, grew up in Mexico City, immersed in the cultures.
We will learn about the science behind pizza, see how chemicals like yeast affect flour, and how important hydration is for each specific style of pizza.
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 …
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 …