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12 September

What You Need to Know About Neapolitan Pizza

  • Posted by Natalie Thomas

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 Natalie Thomas

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

How to Own a Pizzeria Like a Pro

  • Posted by Natalie Thomas

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 Natalie Thomas

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
Caviar Pizza at pizza university
12 July

How to Create Game-Changing Gourmet Pizzas

  • Posted by Natalie Thomas

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 Natalie Thomas

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

3 Ways to Master Mozzarella-Making

  • Posted by Natalie Thomas

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
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 Natalie Thomas

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
Female hands pull uncooked margherita pizza on a peel
17 May

The Best Solution EVER for Pizza Education

  • Posted by Natalie Thomas

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

  • Detroit Fever: Discovering the Hottest Trend in Pizza
  • Pizza & The Pandemic: How Covid 19 Caused a Boom in Our Industry
  • All You Need To Know About Neapolitan Pizza Dough
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  • Detroit, Chicago, NY or Napoli? All You Need to Know About Pizza Styles

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