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.