I’m excited to announce that I’ll be teaching a 3-Day pizza class December 11-13 at Pizza University alongside my mentors John Arena (Metro Pizza) and Giulio Adriani (Rosie’s Pizza, Slice & Pie). The course will cover the essentials of pizza making (both Neapolitan and New York styles) as well as the basics of managing a pizzeria professionally. If you are an aspiring amateur or an owner/operator in the first 2 years of operation, this series will help you to prepare and avoid the pitfalls that could derail your success.
In this course you will study the fundamentals of Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas and Management, Public Relations and Marketing, Restaurant Math Principles, Exploring Industry Trends, and the Essentials of Hand-Crafted Neapolitan and New York Style Pizza. On the culinary side we’ll go into detail about fermentation, tomato selection, cheese preparation, flavor profile, and ingredient selection. On the business side, we’ll go over the math of running a pizzeria so you won’t set yourself up for failure.
The class will consist of both theory and hands-on guide practice. Whether you’re a seasoned pizza maker looking to expand your knowledge or an amateur looking to wade into the deep end, this class is for you!
