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.

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.