The School of Italian Pizza

Delectable, Traditional & Timeless

Classica Pizza

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Fresh Fast & Fired

Napoletana

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Cornering Pan Pizza

Teglia Romana

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The NY Evolution

New York Style

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Next Course: Classica Pizza

Classica

The classic Italian pizza, found across Italy and the world. When you think of a Traditional Italian Pizza, this is it.
Napoletana

Cooked at high heat, for 90 seconds or less, the fresh serving, Napoletana is the pizza of Naples.
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.
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.
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.
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.