The Pizza "Teglia Romana" (Roman pan pizza), also know as: “al taglio”. Originating in Rome, this pizza is made using high hydration dough stretched across a long rectangular steel pan. Created to be a fast-food, this pizza is ideal for fast takeout, and eaten immediately. It also tastes great after being reheated later, which is perfect for restaurants and patrons alike. 

Participants will have the opportunity to learn from chef Cristiano Garbarino who comes directly from Italy, to teach this regional style of Rome to students of The School of Italian Pizza. A special opportunity unique to this side of the Atlantic! 

New York Style is a pizza that can draw its roots back to the Napoletana style pizza by Italian immigrants who settled New York in the early 1900s. Pizza was the perfect food for those without very much money. For those who were unable to afford a whole pizza, it was possible to purchase just one slice. This accessibility quickly made it a very popular food choice in New York.

New York style pizza is traditionally a large round hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its raised edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese but can be as expansive as your imagination allows.

Taught by New York native, and professional pizza chef Luis Perez; this class will teach you how to make this regional wonder. The two day class will have participants making and tasting New York style pizzas under the guidance of Luis, with the opportunity to ask questions and develop their own style for the future.

New York Style is a pizza that can draw its roots back to the Napoletana style pizza by Italian immigrants who settled New York in the early 1900s. Pizza was the perfect food for those without very much money. For those who were unable to afford a whole pizza, it was possible to purchase just one slice. This accessibility quickly made it a very popular food choice in New York.

New York style pizza is traditionally a large round hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its raised edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese but can be as expansive as your imagination allows.

Taught by New York native, and professional pizza chef Luis Perez; this class will teach you how to make this regional wonder. The two day class will have participants making and tasting New York style pizzas under the guidance of Luis, with the opportunity to ask questions and develop their own style for the future.

Attendees will learn how to shape the dough, top the pizza with fresh ingredients and cook it using a residential pizza oven. Participants should come with an appetite as throughout the course the instructor will be making pizzas for demonstration and tasting. Non-alcoholic drinks will be provided, but attendees are welcome to bring their own. 

Each class will start with a brief introduction by the pizza maker, their relationship with pizza and some history on pizza. A brief lecture will explain how the dough was made that attendees will be working with. From there each student will be provided with a portion of dough that they will learn how to shape into a dough ball, then hand stretch to form the base of their pizza. 

Topping the pizzas starts with spreading the sauce and selecting fresh toppings from the provided selection. After the course, students will be provided with a pizza box to take home any leftover pizza they made as well as dough balls to make their own pizza at home (bring a cooler). 

Use this gift card for a two day New York Style, or Detroit style, or to reduce the cost of a Pinsa Romana or Teglia Romana pizza class by $695, or put it towards the cost of two classics and/or napoletana classes.