3-Day Professional Pizza University Class

A Journey Through Pan Pizzas: Crafting Sicilian, Grandma, Chicago, and Detroit Styles

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Class Overview

This immersive course, led by the renowned Maestro Leo Spizzirri, is a unique opportunity to master four iconic American pizza styles: New York (Sicilian and Grandma), Detroit Style, and Chicago Deep Dish. During this three-day culinary journey, you will dive deep into the art of crafting these distinct pizza varieties. Whether you're a home baker, a professional chef, or somewhere in between, this class is perfectly tailored to elevate your pizza-making skills.

Meet The Instructor

Pizza university instructor Leo Spizzirri

Leo Spizzirri

Maestro Pizzaiolo Leo Spizzirri isn’t just a chef with some good recipes in his repertoire. He’s obsessed with all things pizza and shares his love and knowledge with all who encounter him. Leo’s passion towards pizza and Italian food have earned him the title “America’s ambassador of authentic Italian Pizza and Pasta products.”

As a first-generation Italian-American, the significance of delicious, well-crafted food is part of his DNA. Spizzirri’s love for pizza was fed by his earliest childhood memories.  He spent hours watching, and assisting, his mom and Nana in the kitchen while they created all kinds of traditional Italian dishes. They encouraged his love for food and tolerated his perfectionist manner as well as the messes that came with all his experimentation.

Since then he’s gone on to be trained by Head Master Graziano Bertuzzo and 13-time World Pizza Champion Tony Gemignani. Chef Leo Spizzirri holds the distinction of being 1 of only 100 worldwide Master Instructors from Scuola Italiana Pizzaioli in Venice, Italy. A Chicago-native, he’s had a hand in local pizza operations like Giordano’s Famous Stuffed Pizza, Francesca’s Restaurant Group, as well as Labriola Baking Company and Bakery Cafe.

Chef Leo has spent a lifetime supporting the pizza and baking industry with his expertise in dough rheology and high speed manufacturing. His responsibilities in commercial artisan bread and frozen pizza have led him to stand in the forefront of dough and pizza innovations where he has supported major national brands across the United States and Canada.

While his expertise has given Spizzirri the chance to travel the world, make regular appearances on television programs like Dr. Oz, and make pizzas for celebrities like Johnny Depp, Justin Timberlake, Mr.T, Ludacris, Kevin James, and boxing legend Ray “Boom Boom” Mancini, ultimately he’s passionate about teaching people how to source better ingredients in order to eat cleaner, better-for-you food. “I grew up learning to eat the way my parents and grandparents ate in Italy.  We have all heard about the Mediterranean diet and it’s no wonder that people in Italy live as long as they do. This is the way I learned to cook and this is the way that I strive to feed others” says Spizzirri.

Spizzirri is the founder of Spizzirri Media LLC which is known for brands like “Ask Chef Leo”, “The Pizza Garage with Leo Spizzirri”, and a pizzeria consulting company where he helps build new pizza concepts around the United States for both independent and commercial restaurant groups.

His outer tattoo wearing, punk rock loving persona is unmatched by his technical knowledge when it comes to the kitchen. The pizzas that he makes, the dishes that he prepares, all share his one secret ingredient that has been passed down to him for generations: the love that he puts into everything that he makes.

Class Curriculum

8:30AM-9:00AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast

9:00AM-9:30AM – Introduction by Pizza University Founder and CEO Francesco Marra

9:30AM-10:00AM – Direct method vs. indirect method dough

10:00AM-11:15AM – Make direct method dough

11:15AM-12:00PM – Ball dough that was bulk fermenting for 24hrs

12:00PM-12:30PM – Discuss different types of flour and fermentation

12:30PM-1:30PM – Make dough and pizza sauce, ingredient prep

1:30PM-2:30PM – Working lunch

2:30PM-3:00PM – Partner’s presentation

3:00PM-4:45PM – Pizza baking

4:45PM-5:15PM – Make polish for indirect dough for next-day use

5:15PM – Q&A

8:00AM-9:00AM – Meet at Marra Forni Elkridge Facility – Marra Forni Factory Tour

9:00AM-9:30AM – Drive Back to Pizza University & Culinary Arts Center

9:30AM-11:00AM – Partner’s presentation

11:00AM-11:45AM – Push all-styles dough into pans and review proof times

11:45AM-1:00PM – Make indirect dough – second and final pan push outs

1:00PM-2:00PM – Working Lunch

2:00PM-3:30PM – Dough theory lecture

3:30PM-4:45PM – Bake various pan pizzas and review par-baking vs. full baking

4:45PM – Q&A

v8:30AM-9:00AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast

9:00AM-10:30AM – Students make the style of pizza they want to focus on, using the dough they hand-made the day before

10:30AM-11:15AM – Review

11:15AM-11:45AM – Partner’s presentation

11:45AM-12:45PM – Working lunch

12:45PM-2:45PM – Practical working session

2:45PM-3:15PM – Exam and Q&A

3:15PM-3:45PM – Q&A

 3:45PM-4:15PM – Graduation and Certificate Presentation, Photos

4:15PM-4:45PM – Video Testimonials

You Will Receive

Pizza University Certificate

Chef Jacket and Apron

Networking Opportunities

Post-Class Support

Testimonials From Our Students

Laura Hayes

“I’ve met a lot of talented people who will go on to do great things.”

Omar Saleh

“Everyone in my class came with a passion for pizza and is leaving with an even greater passion!”

Previous Students In Action

Frequently Asked Questions

Pizza University & Culinary Arts is located at 10310-A Southard Drive, Beltsville, MD 20705.

Baltimore/Washington International Airport (BWI)

Distance from Pizza University & Culinary Arts Center: 22 Miles

Ronald Reagan National Airport (DCA)

Distance from Pizza University & Culinary Arts Center: 30 Miles

Washington Dulles International Airport (IAD)

Distance from Pizza University & Culinary Arts Center: 40 Miles

Please check our Terms & Conditions, including our cancelation and refund policy.

We will provide our students with a chef jacket, an apron, a binder with course-related material, and blank sheets of paper and a pen to take notes.

Feel free to wear something comfortable. Closed-toe shoes are recommended.

Please email info@pizzauniversity.org to receive hotel information.

Sorry, this event is expired and no longer available.
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