This course is ideal for restaurateurs who want to learn the art of Neapolitan pizza making. Originally created in Naples, this flatbread class is brought to life with the full zest and cultural know-how of our Neapolitan pizza masters, exclusively for our students. This informative, interactive, & hands-on course includes innovative techniques, coaching tips, dos and don’ts, and discussion on how to attract diners to fresh Neapolitan flavours.

In this class, you will learn how to make one of America's most iconic pizzas taught by one of America's best Pizza Chefs - Luis Perez . Detroit-style pizza is known for its thick, rectangular crust, crispy edges, and airy interior. It's usually topped with tomato sauce and Wisconsin brick cheese, but you can add your favourite toppings to make it your own.

Detroit style pizza is an evolution of the Sicilian style style pizza that was developed, not surprisingly in Detroit. Pizza is baked in a small, deep, rectangular pan which helps shape the pizza and caramelize the cheese on the sides of the pan. The crust is thick, crisp, and chewy. The pans used to make traditional Sicilian pizza were not available in Detroit. However, thanks to the huge Automotive industry in Detroit, there were square blue steel pans available from automotive suppliers. These automotive drip collection pans were repurposed to bake the pizza, and in doing so, created a new pizza style unique to Detroit, that is a mixture of the heritage of Italy and Motor City. 

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.

Providing the perfect mix of old traditions and new technology, the Pizza Classica class teaches restaurateurs and culinary enthusiasts the secrets of making and serving this Italian staple from award-winning pizza masters. Conducted in our state-of-the-art facility, this hands-on course is designed for all levels of learning and provides practical skills to make anyone a skilled pizza maker.

Providing the perfect mix of old traditions and new technology, the Pizza Classica class teaches restaurateurs and culinary enthusiasts the secrets of making and serving this Italian staple from award-winning pizza masters. Conducted in our state-of-the-art facility, this hands-on course is designed for all levels of learning and provides practical skills to make anyone a skilled pizza maker.

Providing the perfect mix of old traditions and new technology, the Pizza Classica class teaches restaurateurs and culinary enthusiasts the secrets of making and serving this Italian staple from award-winning pizza masters. Conducted in our state-of-the-art facility, this hands-on course is designed for all levels of learning and provides practical skills to make anyone a skilled pizza maker.

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! 

The original idea of the recipe takes its shape from an ancient product that came from the peasant populations living right outside the walls of Rome. These populations used to cook “schiacciatine”(or “focacce”) by grinding cereal grains (millet, barley and spelt) and adding salt and aromatic herbs as well. The word Pinsa comes from the latin “Pinsere” that means: to lay, to stretch. The classic recipe has been revised, over the centuries, to what we have today.

Pinsa style is the revisitation of an ancient roman recipe, revised with new ingredients and modern working techniques. Unlike Romana Al Taglio pizza, which also originates in Roam, Pinsa style pizza is not baked in a pan, but instead it’s baked directly on the stone. Pinsa has a hand pressed oval shape. Due to the high hydration content, it can’t be tossed to stretch it. Pinsa uses a different type of dough to other pizzas making it lighter, easier to digest and healthier. It can be identified by its oval shape covered in airy bubbles.