Pizza Making Classes / Courses

Want to learn art of Pizza Making? You’re at the right place. Over the course of this live experience, our Italian Resident Pizza chefs will work alongside you, giving you the most essential but often overlooked Pizza Training tips to creating the perfect pizza dough, sharing with you the techniques to become your own at home pizzaiolo, and spend time in conversation with everyone.

13
June, 2018
ANP w VPN 2-min
Authentic Neapolitan Pizza with VPN
12:00 am - 12:00 am
Beltsville, MD

Learn from VPN America's President Peppe Miele and Master Pizzaiolo and Co-Founder of The Local Pizzaiolo, Giulio Adriani.

12
July, 2018
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Wood-Fired Neapolitan and Fried Pizza
12:00 am - 12:00 am
Beltsville, MD

Learn the process of creating and manipulating dough to create Wood-Fired Neapolitan Pizza and Fried Pizzas from scratch.

06
November, 2018
Giulio Headshot-min
From Neapolitan to Neo-Neapolitan
12:00 am - 12:00 am
Beltsville, MD

Learn the art of making Neapolitan pizza and the evolution to the new trendy hybrid style commonly called Neo Neapolitan.

28
November, 2018
Tony Gemignani Pizza University
The Versatility of Pizza
12:00 am - 12:00 am
Beltsville, MD

In this is an 8 hour, one of a kind, hands-on course you will learn to make Sicilian, Grandma, Detroit, & New York Pizzas.

12
March, 2019
Chef Enzo Coccia
Traditional Neapolitan Techniques in Wood-Fired Ovens
12:00 am - 12:00 am
Beltsville, MD

In this 3-day course, you will learn the art of making the authentic Neapolitan pizza with wood-fired ovens

30
April, 2019
John Arena and Johnathan Goldsmith
Start Smart! The Fundamentals of Opening and Operating a Pizzeria
12:00 am - 12:00 am
Beltsville, MD

Join renowned pizzeria owners Jonathan Goldsmith and John Arena in a hands-on immersion into the world of pizza making, with guest speaker Scott Wiener

01
July, 2019
Chef Richard Miscovich
Wood-Fired Appetizers and Savory Flatbreads
12:00 am - 12:00 am
Beltsville, MD

June 30 – July 1 Join Richard Miscovich and go beyond pizza to learn quick and easy wood-fired appetizers, savory flatbreads and ways to...

13
August, 2019
Chef Glenn Cybulski at NRA with Marra Forni 3
California Pizza Dreamin’
12:00 am - 12:00 am
Los Angeles, California

August 11th – August 13th In this 3-day Course, Chef Glenn will take you on a hands-on journey of learning how to create amazing...

11
March, 2020
Start Smart! The Fundamentals of Opening and Operating a Pizzeria
Start Smart! The Fundamentals of Opening and Operating a Pizzeria
12:00 am - 12:00 am
Beltsville, MD

March 9-11 If you have missed it last year, you don’t want to miss it this year! John Arena, Jonathan Goldsmith and Scott Wiener...

13
November, 2020
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SOLD OUT!!! 3-DAY INTENSIVE COURSE
10:00 am - 4:00 pm
Beltsville, MD

Schedule 10:00am to 4:00pm for three (3) consecutive days. Nov 11-13 Introduction This 3-day intensive hands-on class is designed to guide aspiring pizzaioli to cultivate...

09
December, 2020
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SOLD OUT!!! 3-DAY INTENSIVE COURSE
12:00 am - 12:00 am
Beltsville, MD

Schedule 9:30 am to 4:30 pm for three (3) consecutive days. DEC 7th – 9th INSTRUCTOR: Chef Felice Colucci Introduction This 3-day intensive hands-on...

27
January, 2021
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3-DAY INTENSIVE NEAPOLITAN AND NEO-NEAPOLITAN COURSE SOLD OUT!!!
12:00 am - 12:00 am
Beltsville, MD

Schedule 9:00 am to 4:30 pm for three (3) consecutive days. JAN 25th – 27th INSTRUCTOR: Chef Felice Colucci Introduction This 3-day intensive hands-on...

24
February, 2021
P1855800
3-DAY INTENSIVE NEAPOLITAN AND NEO-NEAPOLITAN COURSE FEB. 22nd-24th
12:00 am - 12:00 am
Beltsville, MD

Schedule 9:00 am to 4:30 pm for three (3) consecutive days. February 22nd – 24th  INSTRUCTOR: Chef Felice Colucci Introduction This 3-day intensive hands-on class is...

24
March, 2021
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April, 2021
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May, 2021
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June, 2021
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July, 2021
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Our Alumni

“Having attended Pizza University, I realized tremendous value for myself and the Travelers team! The education provided was critical as a learning opportunity, and I believe all of my culinarians should attend in the future.”

Bill Chodan

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I'm already in the industry and coming in to see what new ovens, as well as the techniques of neapolitan pizza, was something that I need to do to sharpen myself.

Carlos A.

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Peppe and Giulio were just phenomenal. Their passion about pizza is just unmatched in the industry and they truly the heart of teachers. They really got hands in with the students and helped us learn our new skills.

Harrell C.

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I came all the way from Puerto Rico to take classes with Maestro Starita and Ciro Iovine who taught me how to do all the techniques for great Neapolitan pizza from beginning with the dough to the finished pizza.

Daniel R.

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I'm really proud to see how much Pizza University is coming together not only to help with individual classes and certifying specific students, but also how it is making a difference in the industry.

Amy Riolo, Author

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The class was super informative, very hands-on, we had a lot of training opportunities and I feel like everyone in the course including myself got better at making pizza and got better at this craft.

Daniel T.

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Overall the course was excellent. You're talking to a guy that really is starting from scratch with this. I have a Southwestern restaurant moving over to an Italian theme. Pizza is a new concept for me and they made it very comfortable, very fun and you learn a lot throughout the whole course.

Marshall S.

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