JUNE 12th to June 14th, 2023

9:00am to 5:00pm for three (3) consecutive days.

INSTRUCTOR: Pizza Chef Anthony Falco

WHAT IS CONTEMPORARY PIZZA OR “PIZZA CONTEMPORANEA”?

A modern pizza style that can be complex with well-thought recipes, often using products from their local area. Pizza makers draw inspiration from the wider world of modern cuisine and apply this to the ancient art of pizza. This evolution of pizza has attracted media attention, which called it “pizza contemporanea” (contemporary pizza) and gave the pizza makers a new status: they are not called masters anymore, but pizza chefs.

What You Will Learn

This is a 3-day comprehensive pizza-making curriculum scheduled on June 12,13, and 14m presented by Anthony Falco, a renowned pizzaiolo.

Day one (June 12):

The first day provides an in-depth understanding of Falco’s philosophy on the dough, sourdough, and incorporating sourdough or biga, using freshly milled local flours. Attendees learn about sourdough feeding, the maintenance process, and techniques for making Neapolitanish sourdough. The focus then shifts to specific pizza toppings, including clam and local seasonal vegetables. After a working lunch, attendees engage with a presentation by BelGioioso, and practical sessions on stretching fresh Mozzarella, making Stracciatella, selecting tomatoes and making sauce, and creating basil oil. The day ends with a session on developing new pizza ideas and a Q&A session.

Day two (June 13):

After breakfast, the day starts with a check on the Neapolitanish doughs and feeding starters. This is followed by preparing Sicilian/Focaccia dough, making Neapolitan clam pizza, and creating Margherita variations. After an Ezzo presentation and a working lunch during which attendees make Neapolitan seasonal vegetable pizzas, they prepare ingredients for Sicilian Focaccia, press out Sicilian dough, make meatballs, pistachio pesto, and vodka sauce. The day concludes with a Q&A session.

Day three (June 14):

The final day starts with a two-hour partner presentation and a tour of Marra Forni Facilities. Following that, attendees check the Focaccia made from Sicilian dough, make an upside-down pizza, and create a vodka meatball focaccia sandwich. After a working lunch, the afternoon is dedicated to making a pistachio pesto pizza, a pistachio pesto focaccia sandwich, and white Sicilian Sfincione. A test and Q&A session followed, after which certificates are presented to the attendees. The day ends with group photos and video interviews.

Get the full class schedule here.

WHAT YOU’LL RECEIVE

• Pizza University Certificate
• Apron
• Chef’s Jacket
• Swag Bag

MEET OUR INSTRUCTOR

Anthony Falco is the celebrated International Pizza Consultant, viral creator and author of Pizza Czar: Recipes and Know-How from a World Traveling Pizza Chef (Abrams, May 2021). Upon leaving New York’s pizza institution Roberta’s and contributing to its national prominence as its former “Pizza Czar”, Anthony set out on his own to help businesses around the world pursue their pizza dreams. Since 2017, Anthony has visited 20 countries creating acclaimed pizza programs and world class food brands, combining his love of pizza, travel, and supporting small businesses to create a uniquely successful service and personal platform.

Anthony’s career highlights are recognized in Bon Appetit, The New York Times, CBS Sunday Morning, Food 52, Eater, The Wall Street Journal, NY Magazine, Food & Wine, internationally in The Evening Standard, Global TV Canada, Toronto Star, The Globe & Mail amongst many others and he’s been invited to collaborate with global brands including Breville, Le Creuset, Lagunitas Brewing Company, G.H. Mumm Champagne.

Anthony resides in Williamsburg with his wife and two sons where on any given day you can find him illustrating, creating recipes, sourcing ingredients and eating pizza.

PAST STUDENTS IN ACTION