Online Pizza Making Class
Join us for an engaging online cooking class where you’ll learn to make delicious homemade pizza dough and sauce, perfect for creating your favorite pizzas. Prior to the class, you’ll receive detailed recipes with instructions to prepare the dough and sauce, giving you time to gather all the ingredients. During the live session, you’ll be able to follow along with the instructor and ask questions as you go. Plus, the class will be available for replay, so you can revisit the process anytime and continue perfecting your pizza-making skills!
After purchasing this class, Pizza University will email you an access link to the live Zoom session, a preparation manual with ingredients and recipes, and, a few days after the live session is over, a link to the recording available for rewatch for one week.
During the 90-minute session, we will cover:
- Understanding flour and its role in making a light and airy pizza dough
- Mixing Neapolitan pizza dough by hand without using a machine
- Understanding different varieties of tomatoes and how they are used to make a delicious pizza sauce
- The basics of mozzarella and how to prep it for pizza topping
- Understanding the tricks to stretching pizza dough
- The proper balance of toppings on your pizza to get the perfect bake
- Baking methods including oven set up using pizza stones, pizza steels, and even portable backyard pizza ovens
- How to launch a copped pizza onto a pizza stone or into a pizza oven
- The differences between a pizza that needs a few more minutes in the oven vs. when it’s time to pull it out
- The world of toppings to finish a pizza after it’s baked
Meet The Instructor
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!
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 and today he holds the distinction of being 1 of only 100 worldwide Master Instructors from the Scuola Italiana Pizzaioli in Venice, Italy and he 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, and make pizzas for many celebrities, ultimately, he’s passionate about teaching people of all ages and all experience levels how to take their pizza craft to the next level.
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!”
Testimonial From Our Student
Frequently Asked Questions
Downloading the Zoom app is not necessary, but it is recommended.
Yes! When you sign up for the online class, you will receive an email with:
- The meeting link and passcode
- A link to a printable course guide (which includes tool and ingredient lists)
- A message and instructions from the instructor
We recommend being in the waiting room at least 10 minutes before the session starts.
If you want, sure! If not, you can cook when you watch the class recording that you will receive a few days after the online session is over and that will be available to rewatch for one week.
Absolutely! A moderator will make sure that most questions asked via Zoom chat box are answered during the live session.
Yes, a few days after the live online session is over, you will receive a link to a recording of the class which will be available for rewatch for one week.