3-Day Intensive Professional Class
Start Smart! – The Fundamentals of Opening and Operating a Pizzeria with John Arena, Giulio Adriani and Scott Wiener
- June 26-28, 2024
- 9:00 am - 5:00 pm (Eastern Time)
- Class Capacity: 18 seats
- 10310 Southard Drive, Beltsville, Maryland 20705, United States
Class Overview
This 3-Day professional class covers the essentials of managing a pizzeria professionally. If you are an aspiring amateur or an owner/operator in the first years of operation, these series will help you to prepare and avoid the pitfalls that could derail your success. In this course you will study the fundamentals of Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas and Management, Public Relations and Marketing, Restaurant Math Principles, Exploring Industry Trends, and the Essentials of Hand-Crafted Neapolitan and New York Style Pizza. The class will consist of both theory and hands-on guide practice.
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 The Instructors
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.
John Arena
Chef John Arena is a Brooklyn-born pizza maker with over 5 decades of experience. As the creator of America’s first 3 credit university-level course for aspiring pizza entrepreneurs, he has traveled extensively around the world as a student, guest lecturer, and consultant to the pizza industry. John has introduced thousands of pizza makers of all experience levels to the joy of making pizzas. His students have gone on to open successful pizzerias across the US and around the world. His top pupils have even been awarded dozens of medals in pizza competitions, including 3 world championship medals at the International Pizza Expo.
Scott Wiener
Calling Scott Wiener a professional pizza enthusiast would be a massive understatement. Since founding Scott’s Pizza Tours in 2008, he’s educated thousands of pizza lovers and professionals about NYC’s top pizzerias. He judges pizza culinary competitions, writes an award winning column for Pizza Today Magazine, and hosts Thrillist’s web series Really Dough (available on YouTube). Scott is the founder of Slice Out Hunger, a hunger relief nonprofit that supports hunger relief and prevention through pizza-related events and campaigns.
Although his pizza making is usually restricted to his popular online classes, he recently celebrated a victory on an episode of Hulu’s pizza competition show “Best In Dough.” As if that wasn’t enough pizza content for one human, he also holds the Guinness World Record for largest collection of pizza boxes with which he shares an apartment in Brooklyn, New York.
You Will Receive
Pizza University Certificate
Chef Jacket and Apron
Networking Opportunities
Post-Class Support
Testimonials From Our Students
Rafi Bildner - Hilltown Hot Pies
“It was incredible! It was Pizzeria 101 basically, I learned so much!”
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.