March 28th – 30th: 8:30am to 5:30pm for three (3) consecutive days.
INSTRUCTOR: Chef Enzo Coccia
In this 3-day course, you will learn the art of making authentic Neapolitan pizza with wood-fired ovens. Along with your Pizza University Chef Jacket, Apron, and Graduating Certificate, you will receive your copy of Chef Enzo Coccia’s book, The Neapolitan Pizza, a Scientific Guide About the Artisanal Process, that you learn working side by side with Chef Enzo Coccia. This Master’s class is aimed to professional pizzaiolos already working in the field, as well as aspiring pizzaiolos wishing to acquire the Neapolitan technique. 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.
You will receive:
- Pizza University Certificate
- Chef’s Jacket
- Swag Bag
The class will consist of both theory and hands-on guide practice.
Covid-19 protocol in place.
Chef 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!