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Classica
The classic Italian pizza, found across Italy and the world. When you think of a Traditional Italian Pizza, this is it.
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Napoletana
Cooked at high heat, for 90 seconds or less, the fresh serving, Napoletana is the pizza of Naples.
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Teglia Romana
With roots in Rome, this pizza is baked in the pan with reheating and takeout meals in mind. It's growing popularity in North America makes it a must learn style.
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Pinsa Romana
The high hydration and airy dough in an oval shape makes Pinsa Romana different from other pizza styles. Pinsa easier to digest and lighter making for a unique eating experience.
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New York Style
The evolution of Napoletana style pizza that came out of the need for a cheap fast food for people in New York in the early 1900s.
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Detroit Style
Square pans, lots of cheeze, and a crispy crust are the unique characteristics of the Detroit style pizza.
Learn how the best make pizza!
Whether your an industry professional, or just in love with pizza, classes with The School of Italian Pizza will broaden your culinary horizons.
PIZZA IS OUR PASSION
Hands on Experience
Small Class Sizes
With classes typically ranging from 4-8 students, there's lots of opportunity to get your hands on the dough and make pizzas with the guidance of one of our expert pizza makers.
Meet The Instructors
