One of the most common questions asked in our Professional Pizzaiolo classes is “What is the difference between 00 flour and regular flour?” We also get asked “What is 00 Flour?” and “When Should I use 00 flour?” Some students …
We’re proud to partner with America’s fastest-growing manufacturer of Italian-inspired handcrafted commercial brick ovens, Marra Forni. Who better than co-founders Francesco and Enzo Marra to tell us how to select the best brick ovens? Since National Pizza Month and National …
...celebrating Our Four-Year Anniversary! Guess who just turned four! Despite the pandemic and other unforeseen obstacles, we are proud to report that we’ve awarded 300 Pizzaiolo certifications since we opened our doors. We’ve worked diligently to promote the art of …
Discover the Difference that Saf-Pro Relax 200 Makes Did you know that one bread out of three worldwide is made with a Lesaffre product? With 11,000 employees in 185 countries, Lesaffre is a reference company in the global baking industry. …
Both our students and staff get excited when Grande cheese participates in our professional certification courses. It’s not every day, after all, that you can learn the techniques of stretching fresh curd in just minutes! Since our opening, Grande …
Water and flour are two ingredients which are capable of opening entire worlds of culinary creativity. January is National Baking Month, and it’s the perfect time for us to share some simple strategies for better baked goods – both at …
Americans love pizza—over 83% of consumers report eating it at least once a month*. But preferred tastes come and go, and there are a variety of new toppings, crusts and styles that diners are gravitating to. Try out a few …
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 …
October is National Gourmet Adventures Month, and we’d like to introduce you to our new Culinary Director, Chef Sedrick Crawley. Chef Sed’s gourmet adventures have taken him from the world of fast food to fine dining and beyond. He went …
In addition to dough-making, cheese-making and educating students on cheese products are integral parts of our curriculum. Our teachers, students, alumni, and partners all need to identify readily available quality ingredients that will help them to elevate and innovate their …
October is National Italian-American Heritage Month and National Pizza Month. In honor of those observances, this month’s post is dedicated to an award-winning Italian-American business that the world’s most celebrated pizza makers love collaborating with; Marra Forni. We are proud …
Four amazing pizzeria owners and chefs came together to offer a free educational conference. The panel of experts included Executive Chef and Consultant Glenn Cybulski. Head Chef and Owner of 786 Degrees, Ali Haider, Founder of Slow Rise Pizza Co., Noel Brohner, and Co-Founder of the Pizza University, Francesco Marra. Here are some of the main takeaways…
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….