3-Day Intensive Class

Four Signature Styles in Three Days with Pizza Champions Leah Scurto and Laura Meyer

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Ticket Type: Ticket Qty: Per Ticket Price:
Adult Ticket
17 Left:
$2,100.00
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Class Overview

In this 3-day intensive hands-on class you will learn the techniques needed to properly execute NY, Detroit, Grandma, and Sicilian style pizzas. Pizza Chefs Leah Scurto and Laura Meyer will cover the dough-making process for both direct method and indirect method made with a poolish. You will gain hands-on experience for handling 2 different styles of pizza dough; an artisanal New York style and a higher hydration dough that is versatile for pan style pizzas. Our instructors will discuss the cheese and sauce options to use for all 4 styles and demonstrate how to hand pull mozzarella and burrata.

Meet The Instructors

Pizza university instructor Leah Scurto image

Leah Scurto

Leah Scurto owns, operates, and is the head pizzaiola at Pizzaleah in Northern California. She first started making pizzas in 1997 and spent years honing her skills working in a small Bay Area pizza chain called Pizza My Heart. In mid 2018 Leah branched out on her own and began the process of creating Pizzaleah. Since opening in March 2020 Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show Best in Dough. In 2021 she was recognized as one of Pizza Today Magazine’s Rising Stars of the pizza industry. Leah has also had the honor of judging both international pizza and beer competitions.

 

Pizza university instructor Laura Meyer image

Laura Meyer

Born and raised in Hayward, California, Laura Meyer’s first job was working at Pyzano’s Pizza, her local pizzeria. At just 17 years old, the pizzeria was where Laura met her mentor, Tony Gemignani, and her career as a pizzaiola began. After high school, Laura went to earn her Bachelor’s Degree, when she discovered her passion for culture and food while studying abroad in Italy. Upon graduating, Laura moved to San Francisco to take the helm at Tony’s Pizza Napoletana as kitchen manager alongside Tony himself. With Tony, Laura honed her skills in fermentation and perfecting more than 10 regional styles of pizza.

In 2013, Laura took her competitive spirit back to Italy where she won first place in her first competition in Parma, Italy, becoming the first woman and first American to win the Pizza in Teglia category. The following year, she won Best Non-Traditional Pizza at Pizza Expo in Las Vegas. In 2019, she won first place at the Caputo Cup in Naples, Italy for Best American-Style Pizza, once again becoming the first—this time winning in a newly created category in one of Italy’s oldest pizza competitions.

Throughout her tenure at Tony’s, Laura’s rising success earned her recognition as SF Chronicle’s Rising Star Chef, an Eater Young Gun, and one of Zagat’s 30 Under 30, and was named Forbes 30 Under 30 in 2016.

Amid the pandemic, Laura dipped her toes into the waters of entrepreneurship, opening Focaccia da Laura, a focaccia pop-up. Given the success and prospects of Focaccia da Laura, Laura made the decision to depart Tony’s wing after nearly 20 years to open Pizzeria da Laura in Berkeley, California.

Class Curriculum

You Will Receive

Pizza University Certificate

Chef Jacket and Apron

Networking Opportunities

Post-Class Support

Testimonials From Our Students

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Laura Hayes

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

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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.

Where Are We Located?

Register Now:

Ticket Type: Ticket Qty: Per Ticket Price:
Adult Ticket
17 Left:
$2,100.00
Quantity: Total