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.
Certificate & Chef Swag A Pizza University certificate and cool chef swag. Chef Jacket and Apron You'll receive a Pizza University apron and chef jacket. Networking Connect with fellow pizzaiolos and restaurant owners. Schedule 9:00 am to 4:30 pm for …
Certificate & Chef Swag A Pizza University certificate and cool chef swag. Chef Jacket and Apron You'll receive a Pizza University apron and chef jacket. Networking Connect with fellow pizzaiolos and restaurant owners. Support Post pizza-class support via email to …
Certificate & Chef Swag A Pizza University certificate and cool chef swag. Chef Jacket and Apron You'll receive a Pizza University apron and chef jacket. Networking Connect with fellow pizzaiolos and restaurant owners. Support Post pizza-class support via email to …
Certificate & Chef Swag A Pizza University certificate and cool chef swag. Chef Jacket and Apron You'll receive a Pizza University apron and chef jacket. Networking Connect with fellow pizzaiolos and restaurant owners. Support Post pizza-class support via email to …
Certificate & Chef Swag A Pizza University certificate and cool chef swag. Chef Jacket and Apron You'll receive a Pizza University apron and chef jacket. Networking Connect with fellow pizzaiolos and restaurant owners. Support Post pizza-class support via email to …
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. March 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 …
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.
Lately, it seems like a new type of flour is added to the market daily. Since flour is the principal ingredient in pizza crust, it’s essential that pizza makers find the right blend that works best for their specific pizza …
...celebrating Our Four-Year Anniversary! Guess who just turned four! Despite the pandemic and other unforeseen obstacles, we are proud to report that we’ve awarded 300 Pizzaiolo certifications since we opened our doors. We’ve worked diligently to promote the art of …
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.
Star-shaped pizza from our friend Award-winning Neapolitan Pizzaiolo Antonio Fusco Adding festive, holiday flair to pizzas is an easy and fun way to incorporate the spirit of the season into our favorite food. Each December, we like to decorate …
It’s happened to the best of us. You’ve just finished preparing picture-perfect pizza dough, yet somehow in the middle of shaping it, it tears. There’s no need to throw the dough away, or to start from scratch, however. There are …
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 …