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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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, …
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 …