3-Day Professional Pizza University Class
Contemporary Neapolitan and Roman-Style Pizza - a New Take on Two Traditional Styles
- February 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
Meet The 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.
Class Curriculum
- 8:30AM-9:00AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
- 9:00AM-9:30AM – Introduction by Pizza University Founder and CEO Francesco Marra
- 9:30AM-10:00AM – Introduction to Contemporary Pizza
- 10:00AM-11:00AM – Dough Mixing (Pizza Napoletana Contemporanea)
- 11:00AM-12:00PM – Dough Stretching
- 12:00PM-1:00PM – Pizza Baking and Working Lunch
- 1:00PM-1:30PM – Partner’s Presentation
- 1:30PM-2:00PM – Pizza Contemporanea Oven Temperature Control
- 2:00PM-3:30PM – Pizza Baking
- 3:30PM – Biga Mixing
- 4:00pm – Q&A
- 8:30AM-9:30AM – Meet at Marra Forni Elkridge Facility – Marra Forni Factory Tour
- 9:30AM-10:00AM – Drive Back to Pizza University & Culinary Arts Center
- 10:00AM-11:00AM – Dough Mixing (Pizza Romana Contemporanea)
- 11:00AM-12:30PM – Partner’s Presentation
- 12:30PM-1:30PM – Contemporary Roman Pizza Stretching (alla pala vs. in teglia)
- 1:30PM-3:00PM – Pizza Baking and Working Lunch
- 3:00PM-4:00PM – Topping: Traditional vs. Creative
- 4:00PM – Biga Mixing
- 4:30PM – Q&A
- 9:00AM-9:30AM – Arrival at Pizza University & Culinary Arts Center – Light Breakfast
- 9:30AM-10:00AM – Recap
- 10:00AM:12:00PM – Pizza Stretching and Topping (both styles)
- 12:00PM-1:00PM – Pizza Baking and Working Lunch
- 1:00PM-1:45PM – Partner’s Presentation
- 1:45PM-3:15PM – Exam
- 3:15PM-3:45PM – Graduation and Certificate Presentation, Photos
- 3:30PM-4:00PM – Interviews
You Will Receive
Pizza University Certificate
Chef Jacket and Apron
Networking Opportunities
Post-Class Support
Featured Podcast
Giulio Adriani and Scott Wiener | Pizza Chat
Scott Weiner and Giulio Adriani discuss the history of pizza, the problems pizzerias face today, and tips on running a pizza business.
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.