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.