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.

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 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.