3-Day Professional Class
Traditional Neapolitan Techniques in Wood-Fired Ovens with Maestro Pizzaiolo Enzo Coccia
- April 16-18, 2024
- 9:00 am - 5:00 pm (Eastern Time)
- 10310 Southard Drive, Beltsville, Maryland 20705, United States
Class Overview
Celebrity Pizzaiolo Maestro Enzo Coccia, featured on Stanley Tucci’s Searching for Italy, returns to Pizza University & Culinary Arts. In this 3-day course, you will learn the art of making authentic Neapolitan pizza with wood-fired ovens. This Master’s class is aimed to both professional pizzaiolos already working in the field, and aspiring pizzaiolos wishing to acquire the Neapolitan technique. Our Director Of Education Maestro Pizzaiolo Leo Spizzirri Will be Translating for this class. Students will learn traditional Neapolitan techniques for baking and cooking various types of Neapolitan Pizza while learning the history and proper usage of the Neapolitan Oven. The class will consist of both theory and hands-on guide practice.
Class Curriculum
- 8:00AM-8:30AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
- 8:30AM-9:00AM – Introduction by Pizza University Founder and CEO Francesco Marra
- 9:00AM-10:00AM- HISTORY: Culture and Origin of “Pizza Classica Napoletana”
- 10:00AM-11:00AM – Dough Rising theory(direct dough, leavening and fermentation, temperature and humidity)
- 10:00AM-11:30AM – Orlandos Foods’ Presentation
- 11:30AM-12:30PM – Pizza Dough Making by hand, by Maestro Pizzaiolo Enzo Coccia
- 12:30PM-1:30pm – Pizza Dough Making by hand, students lead
- 1:30PM-2:30PM – Lunch Break
- 2:30PM-3:30PM – Dough Making in the mixer
- 3:30PM-5:00PM – Dough Balling
- 5:00PM – Q&A
Wednesday, April 17th
- 8:30AM-9:30AM – Meet at Marra Forni Elkridge Facility – Marr Forni Factory Tour (6685 Santa Barbara Court, Suite E, Elkridge MD 21075)
- 9:30AM-10:00AM – Drive Back to Pizza University & Culinary Arts Center(10310-A Southard Drive, Beltsville, MD 20705)
- 10:30AM-12:00PM – Dough Making, Dough Balling
- 12:00PM-1:30PM – Dough Stretching
- 1:30PM-2:30PM – Lunch Break
- 2:30PM-3:30PM – HISTORY: Wood fire ovens – from the Romans to the present day and Oven Ignition
- 3:30PM-4:00PM – Baking Theory
- 4:00PM-5:00PM – Dough Making and Dough Balling
Thursday, April 18th
- 8:00AM-8:30AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
- 8:30AM-10:00AM – Dough Making and Balling
- 10:00AM-10:30AM – BelGioioso’s Presentation
- 10:30AM-11:30AM – Ingredient Prepping
- 11:30AM-12:30PM – Dough Stretching
- 12:30PM-1:30PM – Lunch Break
- 1:30PM-3:00PM – Pizza Topping
- 3:00PM-4:30PM – Pizza Baking
- 4:30PM – Final Remarks and Q&A
- 5:00PM – Certificate Presentation, Photos, Interviews
Meet The Instructors
Enzo Coccia
Enzo Coccia has transformed pizza from one of the most popular products, into an authentic gastronomic experience!
Today he is the reference point for the culture of true Neapolitan handcrafted pizza. Research of quality ingredients, deep knowledge of Italian tradition, and an incredible passion for his job, have all led to his great success.
Born helping his father in their family pizzeria, Chef Coccia soon realized that he wanted to pursue the sought-after profession of a pizzaiolo.
After a few years, he decided to take on a first challenge opening the doors of his first restaurant, La Notizia, which has been recommended as the best restaurant in Italy!
Chef Coccia defines himself simply as a pizza maker, but he is recognized by many as the initiator of the revolution of Neapolitan contemporary quality pizza. For Chef Coccia, his greatest honor is representing the quality of the Neapolitan pizza and conveying the warmth and friendliness of Italy to those around the world by offering the best of the Campania Region through his pizzas!
Leo Spizzirri
“Spizzirri knows pizza like Michelangelo knew marble.” – Pat Bruno Chicago Sun-Times food critic
Maestro Pizzaiolo Leo Spizzirri isn’t just a chef with some good pizza recipes in his repertoire. He’s obsessed with all things pizza and wants to share his knowledge with you! Leo’s passion towards pizza and food is so inviting that you’ll gain the confidence to want to try his recipes on your own.
As a first-generation Italian-American, the significance of delicious, well-crafted food is practically 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 Gilda 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 the 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.
Chef Leo is a member of the World Pizza Champions, America’s #1 Pizza Team.
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, Frankie Munoz, and boxing legend Ray “Boom Boom” Mancini, ultimately, he’s passionate about teaching people of all ages and all experience levels how to take their pizza craft to the next level.
In 2022, Leo created the Spizzirri Media Group which specializes in pizzeria consulting, education, and production of high quality pizza content.
The “Ask Chef Leo” social media channels and “The Pizza Garage” YouTube channels were created to offer tips, tricks, recipes, and tutorials for both the pizza professional and the at-home foodie. He created these channels to bring some of himself into your home and your life.
His outer tattoo wearing, punk rock loving persona is unmatched by his technical knowledge and relaxed teaching style. He will encourage you to learn from your mistakes and inspire you to experiment on your own to become your own “Culinarian and Pizzoligist!”
You Will Receive
Pizza University Certificate
Chef Jacket and Apron
Networking Opportunities
Post-Class Support
Featured Video
Enzo Coccia - Traditional Neapolitan Class
Re-live the experiences of our Pizza University Graduates as they describe the knowledge that they each took away from this Neapolitan Master Class!
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?
Lowell Taylor2023-08-23PHENOMINAL
Jennifer Mannelli2023-07-30
Emily Lucio2023-07-30This was so much fun. Highly recommend for a group
Mark Brown2023-07-18I just finished Pizza University's 3-Day Intensive class “Bridging the World of Pizza from Italy to New York” taught by Maestro Leo Spizzirri, and it was truly something! The facility itself is top-notch, featuring a variety of high-end pizza ovens from Marra Forni, excellent kitchen space, an excellent support staff and all the pizza making materials you could ask for. Most of the students in my class were professional chefs and restaurant owners, but there were also a number of home cooks looking to up their pizza game. We also had a series of presentations and samplings from purveyors of pizza ingredients including manufacturers and importers of flours, tomato products, cheeses, and vinegars. It was something to sample half a dozen mozzarellas, several different ricottas, and a taste flight of more than a dozen Italian imported vinegars! But for me the real highlight was Master Pizzaiolo Chef Leo himself. He says if you were to cut him he'd bleed tomato sauce and mozzarella, and I believe it. He has a huge wealth of experience making pizza, and he really is great at explaining it -- he really wants you as his student to understand the fine details of the art of pizza making. We spent much of the three days just learning about how different flours, dough recipes and ingredients, oven temperatures, and dough mixing and handling techniques all come together to form a unique finished product. This course was pretty intense, but I'd highly recommend it to anyone who is seriously interested in pizza!
Cayton Flippen2023-07-12Great experience and learned so much from Chef Leo to open the pizza shop the best way I know how! The learning of dough has been great!
David Elo2023-06-19Great class, had tons of fun learning and refining my skills.
Lexington Vazquez2023-06-17So much in 3days but the way things are planned it's not overwhelming. Good team to help you and super informative for anyone who wants to learn about pizza or be in the business. Staff is also amazing super helpful, very informative. Looking to be back soon!
Jamie Twing2023-06-15What an incredible experience!!!! We just got back from such a fun and educational day battling coworkers during Pizza Wars! Great to see how far our skills improved over time. Chef Dave and the team were absolutely incredible. My entire team was sooo thankful and appreciative for the opportunity! Would love to visit again! Absolutely recommend!
ray N2023-06-14Great experience with a knowledgeable chef and staff at Marra Forni.
Grace Gilbertson2023-05-12What a fabulous educational experience! All 3 days were packed with information any pizza maker can use to start their journey or hone their existing crust.