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01 December

What is OO Flour? 5 Things You Need to Know Before Baking

  • Posted by Amy Riolo
  • Categories Blog
One of the most common questions asked in our certification classes is “What is the difference between 00 flour and regular flour?” We also get asked “What is 00 Flour?” and “When Should I use 00 flour?” Some students have …
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20 October

5 Things You Should Know About Brick Ovens from Marra Forni

  • Posted by Marianna Di Nola
  • Categories Blog
We’re proud to partner with America’s fastest-growing manufacturer of Italian-inspired handcrafted commercial brick ovens, Marra Forni. Who better than co-founders Francesco and Enzo Marra to tell us how to select the best brick ovens? Since National Pizza Month and National …
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20 July

Party Time…

  • Posted by Marianna Di Nola
  • Categories Blog
...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 …
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29 June

What You Didn’t Know About Yeast

  • Posted by Marianna Di Nola
  • Categories Blog
Discover the Difference that Saf-Pro Relax 200 Makes Did you know that one bread out of three worldwide is made with a Lesaffre product? With 11,000 employees in 185 countries, Lesaffre is a reference company in the global baking industry. …
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12 April

Mastering Fresh Mozzarella

  • Posted by Marianna Di Nola
  • Categories Blog
  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 …
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15 February

You Say Tomato, We Say CIAO!

  • Posted by Marianna Di Nola
  • Categories Blog
Not all canned tomatoes are created equal! February is National Canned Food Month, and we consistently partner with CIAO brand Italian tomatoes imported by Orlando Foods for their taste, health properties, and quality. GMO-free and imported directly from Italy, CIAO …
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31 January

Flour Power: Choose the Best in 2022

  • Posted by Marianna Di Nola
  • Categories Blog
Water and flour are two ingredients which are capable of opening entire worlds of culinary creativity. January is National Baking Month, and it’s the perfect time for us to share some simple strategies for better baked goods – both at …
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13 January

These Pizza Crust Trends are on Top for 2022

  • Posted by Marianna Di Nola
  • Categories Blog
Americans love pizza—over 83% of consumers report eating it at least once a month*. But preferred tastes come and go, and there are a variety of new toppings, crusts and styles that diners are gravitating to. Try out a few …
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20 December

It’s Beginning to Look a Lot Like Pizza

  • Posted by Marianna Di Nola
  • Categories Blog
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 …
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30 November

A Conversation with Our Culinary Director

  • Posted by Marianna Di Nola
  • Categories Blog
October is National Gourmet Adventures Month, and we’d like to introduce you to our new Culinary Director, Chef Sedrick Crawley. Chef Sed’s gourmet adventures have taken him from the world of fast food to fine dining and beyond. He went …
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03 November

Celebrating Family Stories Month with BelGioioso Cheese

  • Posted by Marianna Di Nola
  • Categories Blog
In addition to dough-making, cheese-making and educating students on cheese products are integral parts of our curriculum. Our teachers, students, alumni, and partners all need to identify readily available quality ingredients that will help them to elevate and innovate their …
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21 October

The Marra Forni Story: An Italian American Dream Come True

  • Posted by Marianna Di Nola
  • Categories Blog
October is National Italian-American Heritage Month and National Pizza Month. In honor of those observances, this month’s post is dedicated to an award-winning Italian-American business that the world’s most celebrated pizza makers love collaborating with; Marra Forni. We are proud …
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15 September

Celebrating Italian Cheese: Ricotta, Mozzarella, and More!

  • Posted by Marianna Di Nola
  • Categories Blog
September is National Italian Cheese Month and we’re celebrating with the crowning glories of the pizza-topping world: mozzarella and ricotta! Did you know that cheese production has very ancient roots?  Yogurt and cheese were daily sustenance for ancient nomadic tribes …
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24 August

5 Factors to Consider When Choosing Tomato Products for Your Pizza

  • Posted by Marianna Di Nola
  • Categories Blog
“You need an entire life just to know about tomatoes” ~ Ferran Adria Choosing the right tomatoes for pizza isn’t just a matter of taste. Purchasing the right tomatoes can also impact our health and our environment while saving operators …
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03 June

All You Need to Know about the Future of Commercial Pizza Ovens

  • Posted by Marianna Di Nola
  • Categories Blog, Pizza University All You Need to Know
As the pizza industry continues to thrive, we are constantly being asked about the pros and cons of wood-burning ovens. There are many misconceptions about how they are used, the best ways to operate them, and the results that they yield. …
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12 May

Everything You Need to Know About Flour for Pizza-Making in 5 Easy Steps

  • Posted by Marianna Di Nola
  • Categories Blog, Pizza University How-To
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 …
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08 March

Women in Pizza: Meet Amy Riolo

  • Posted by Marianna Di Nola
  • Categories Blog, Pizza University Friends & Family
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 …
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26 February

Don’t Throw Out Torn Dough….Try this Instead!

  • Posted by Marianna Di Nola
  • Categories Blog, Pizza University How-To
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 …
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03 February

How to Quickly Tell the Difference Between Neapolitan and Neo-Neapolitan Pizza

  • Posted by Marianna Di Nola
  • Categories Blog, Pizza University How-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 …

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18 December

Detroit Fever: Discovering the Hottest Trend in Pizza

  • Posted by Marianna Di Nola
  • Categories Pizza University Friends & Family, Blog

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 …

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