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10 January

Detroit, Chicago, NY or Napoli? All You Need to Know About Pizza Styles

  • Posted by Marianna Di Nola

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, …

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06 December

Learning from a Maestro: Enzo Coccia’s Neapolitan Pizza Traditions

  • Posted by Marianna Di Nola

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 …

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15 November

The Top 5 Tips to Become a Truffle Expert

  • Posted by Girish Saraswat

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 …

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25 October

How to Identify Good Pizza in 8 Easy Steps

  • Posted by Girish Saraswat

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.

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Busy Prosecco Restaurant in Mexico
17 October

7 Guaranteed Ways to Run Your Pizza Business Better

  • Posted by Girish Saraswat

In honor of National Pizza Month, we decided to share not only tips to making and enjoying better pizza, but also business strategies from industry experts that will set pizza businesses apart as well.

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20 September

5 Ways to Master Salumi

  • Posted by Girish Saraswat

Honoring the pig and the ancient craft of charcuterie is Chef Brian’s passion. Since salumi is among the world’s most popular pizza toppings, we are excited to host him at the Pizza University & Culinary Arts Center.

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12 September

What You Need to Know About Neapolitan Pizza

  • Posted by Girish Saraswat

This October 6th-8th, VPN Americas President Peppe Miele returns to the Pizza University & Culinary Arts Center to teach his second course – recommended to any aspiring pizzaiolo who wants to learn how to make traditional Neapolitan-style pizzas for professional purposes.

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30 August

U.S. Pizza Cup

  • Posted by Girish Saraswat

We were proud to host the U.S. Pizza Team for the 7th U.S. Pizza Cup. During the event, pizza makers from across the United States vied for a chance to compete in the European Pizza Championship in London.

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Chef Ali Haider, Glenn Cybulski, Noel Brohner, Francesco Marra Pizza Summit
16 August

How to Own a Pizzeria Like a Pro

  • Posted by Girish Saraswat

Four amazing pizzeria owners and chefs came together to offer a free educational conference. The panel of experts included Executive Chef and Consultant Glenn Cybulski. Head Chef and Owner of 786 Degrees, Ali Haider, Founder of Slow Rise Pizza Co., Noel Brohner, and Co-Founder of the Pizza University, Francesco Marra. Here are some of the main takeaways…

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19 July

California Pizza Dreams for Culinary Arts Month

  • Posted by Girish Saraswat

Even though California is probably one of the last places that most people think of when pizza-making is mentioned, pizza has actually been an integral part of Californian cuisine as long as teenagers have been surfing the SoCal waves

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Caviar Pizza at pizza university
12 July

How to Create Game-Changing Gourmet Pizzas

  • Posted by Girish Saraswat

National Culinary Arts Month is the perfect time to step up your gourmet pizza game! We asked Menu for some gourmet pizza-making product inspiration, and this is how they responded….

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21 June

Don’t Underestimate the Role of Water in Pizza-Making

  • Posted by Girish Saraswat

Water is actually a very important ingredient in pizza-making. In addition to the water and flour ratio (humidity level) in the dough recipe itself, the type of water that you use in pizza-making can significantly alter your results.

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2 pairs of hands make fresh white mozzarella from bowl
07 June

3 Ways to Master Mozzarella-Making

  • Posted by Girish Saraswat

June is National Dairy Month and we’re celebrating with mozzarella…the crowning glory of many types of pizza!

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Italian owners of Stellina Pizzeria drink wine in front of pizza in restaurant
30 May

How to Open a Pizzeria in 5 Easy Steps

  • Posted by Girish Saraswat

One of our most recent alumni, Matteo Venini, credits the Pizza University & Culinary Arts Center for helping him and his business partner, Antonio Matarazzo, open Stellina, a new pizzeria which was recently named “One of the 15 Hottest Restaurants in DC” by Eater DC

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Female hands pull uncooked margherita pizza on a peel
17 May

The Best Solution EVER for Pizza Education

  • Posted by Girish Saraswat

Welcome to the Pizza University Blog where our mission is to offer the most comprehensive pizza-making and business operation information in the industry.

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Recent Posts

  • What You Didn’t Know About Yeast
  • Mastering Fresh Mozzarella
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