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 …
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 …
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 …
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 …
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 …
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? …
“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 …
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 …
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 …
As the popularity of gourmet pizzas continues to rise, we decided to dedicate a blog post to demystifying the virtues of one of the world’s most luxurious ingredients. Truffles of all …
In honor of National Pizza Month, we sat down with our Culinary Director, Pizzaiolo/Chef and longtime artisan baker Felice Colucci to give us his strategy for selecting the best pizza possible and this is what he had to say.