November 4th – 6th
Learn the art of making Neapolitan pizza and the evolution to the new trendy hybrid style commonly called Neo Neapolitan. Hundreds of years in the making and Neapolitan pizza is still the Queen of them all, but new trends in the market require a more ‘modern’ hybrid that can suit better the palate of the American market. During the class, we will cover the correct technique of making Neapolitan pizza with wood-red oven and learn how to modify the dough for this ‘hybrid’ style using also gas and electric ovens and different types of fermentation. And on the last day, we will also show how to make the perfect Mozzarella fresh in the house!
Instructor
Giulio Adriani
Naples native Giulio Adriani is redefining Neapolitan pizza in America. Giulio’s 30 years of experience began in his grandmother’s kitchen. Having grown up in Rome, 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 Pizzaiuoli Napoletani, Giulio has owned and operated restaurants all over, in Italy, New York, and most recently in Atlanta, Georgia. 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. Pizza University and Culinary Arts are honored to have Giulio come and share his expertise with our students.