Star-shaped pizza from our friend Award-winning Neapolitan Pizzaiolo Antonio Fusco Adding festive, holiday flair to pizzas is an easy and fun way to incorporate the spirit of the season into our favorite food. Each December, we like to decorate …
It’s happened to the best of us. You’ve just finished preparing picture-perfect pizza dough, yet somehow in the middle of shaping it, it tears. There’s no need to throw the dough away, or to start from scratch, however. There are …
Often called “The Motor City’s Most Popular Export Since the Model T,” “people cannot get enough Detroit-style pizza” says our Resident Instructor/Pizzaiolo Felice Colucci. Originally introduced at Buddy’s Rendezvous in 1946 in Detroit, this now classic pizza-making style was not …
In its’ birthplace of Naples, Italy, pizza has been called “the food of the poor, the food of the people, the food of the street,” and now, “the food of the pandemic.” This title is not only fitting in Napoli …
Chef/Pizzaiolo/Master Baker Felice Colucci is on a mission to give all of our students “the right tools” needed to succeed in making authentic pizza. A self-described pizza “fanatic” – there is no aspect of putting together a proper pie that …
Not all pizza is created equal. Nowadays one of the world’s most beloved foods is offered in many different styles, shapes, and flavor profiles. New York, Chicago, Napoli, Sicily, Rome, and Detroit are each known for their own signature recipes. …
National Culinary Arts Month is the perfect time to step up your gourmet pizza game! We asked Menu for some gourmet pizza-making product inspiration, and this is how they responded….
One of our most recent alumni, Matteo Venini, credits the Pizza University & Culinary Arts Center for helping him and his business partner, Antonio Matarazzo, open Stellina, a new pizzeria which was recently named “One of the 15 Hottest Restaurants in DC” by Eater DC
Media ArticlesCourse Videos From Neapolitan to Neo-Neapolitanwith Chef Giulio Adriani The Versatility of Pizzawith Chef Tony Gemignani Traditional Neapolitan Techniques in Wood-Fired Ovenswith Maestro Pizzaiolo Enzo Coccia Start Smart! The Fundamentals of Opening and Operating a Pizzeriawith John Arena, Jonathan …