3-Day Intensive Class
Modern NY-Style and Sicilian Pizza
- July 21-23, 2025
- 9:00 am - 5:00 pm (Eastern Time)
- Class Capacity: 18 seats
- 10310 Southard Drive, Beltsville, Maryland 20705, United States
Class Overview
Join Giulio Adriani, a 5-time World Pizza Champion and the expert behind the pizzeria voted as having the 2nd best NY-style pizza in the country, for an immersive 3-day hands-on class. You’ll learn the secrets behind crafting modern NY-style pizza with higher hydration and the art of Sicilian-style pizza. Under Giulio’s guidance, you’ll gain practical experience with dough techniques, flavor balance, and cooking methods. Whether you’re looking to refine your skills or explore new styles, this class will elevate your pizza-making game to new heights.
Class Curriculum
8:30AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
9:00AM – Introduction by Pizza University Founder and CEO Francesco Marra
9:30AM – Instructor Intro and Course Overview
10:00AM – Pizza Dough Science & Mathematics
10:30AM – Neapolitan Dough Making (Direct & Biga)
12:00PM – Lunch Break
12:30PM – American Dough Making
2:00PM – Pizza Business Basics
2:45PM – Understanding Equipment
3:30PM – Scaling and Rolling Neapolitan Dough
4:00PM – Q&A
8:30AM – Meet at Marra Forni Elkridge Facility – Marra Forni Factory Tour
9:30AM – Drive Back to Pizza University & Culinary Arts Center
10:30AM – Neapolitan Oven Technique
11:15AM – Tomato Cutting
12:00PM – Break
12:15PM – Neapolitan Pizza/Lunch
2:00PM – Partner’s Presentation
2:30PM – Sauce Production
4:00PM – Q&A
8:30AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
9:00AM – Final Day Goals Discussion
9:30AM – Cheese Selection
10:00AM – HISTORY: from Naples to America
11:00AM – Partner Presentation
11:30AM – American Pizza Making/Lunch
3:00PM – Final Exam
3:30PM – Certificate Presentation, Photos, Interviews
Meet Your Instructor
Giulio Adriani
The Naples native Giulio Adriani is redefining Neapolitan Pizza in America. Giulio’s 30 years of experience began in his grandmother’s kitchen in Rome, though he later traveled to Naples to learn from master pizzaioli Gaetano Fazio and Antonio Starita. Certified as an authentic Neapolitan Pizza Master by the Associazione Pizzaioli Napoletani, Giulio has owned and operated restaurants all over the world; in Italy, New York, Atlanta and most recently in Washington, DC. A stickler for authenticity, he focuses on developing the perfect crust and insists that the mozzarella be handmade at each of his restaurants. Widely considered one of the world’s leading pizza experts, Giulio travels across Europe, Asia, and Latin America to instruct aspiring pizzaioli and teach proper Neapolitan techniques.
You Will Receive
Pizza University Certificate
Chef Jacket and Apron
Networking Opportunities
Post-Class Support
Testimonials From Our Students
Giuseppe Mastroeli
It was a breakthrough for me! I definitely would recommend Pizza University to others!
Matthew Rodriquez
I now have the confidence to produce great quality dough!
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.