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.
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.
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.
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.
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.
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…
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
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….
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.
June is National Dairy Month and we’re celebrating with mozzarella…the crowning glory of many types of pizza!
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
Welcome to the Pizza University Blog where our mission is to offer the most comprehensive pizza-making and business operation information in the industry.