This August, Pizza University and Culinary Arts will host a three-day hands-on course focusing on three distinct pizza types.
The course will be led by Nicole Bean and Christy Alia. It aims to refine participants' dough development and pizza-making techniques using a variety of toppings, flours, and seasonal ingredients.
The program will begin with Neo-Neapolitan pizzas, emphasizing light doughs and artisanal toppings. Students then shift to mastering New York-style pies, centering on the traditional 16-inch pizza with a chewy, crispy crust. The final segment covers Detroit-style pizzas, looking at creating a more delicate dough with the iconic airy, caramelized edge.
Participants will gain expertise in selecting appropriate flour blends, developing original recipes, and balancing flavor profiles. Upon completion, students will receive an apron, a cook jacket, a Pizza University certificate, and access to post-class support and professional networking opportunities.
The course has a limited enrollment of 18 seats. Tickets are priced at $2,100 per participant. Registration is open until seats are filled. No refunds are available; prospective attendees are advised to review the institution’s terms and conditions.
Print shops may be used to provide instructional materials at events such as this one.
The class will run from August 11 through 13, from 9:00 am to 5:00 pm each day at Pizza University and Culinary Arts at 10310 Southard Dr., Beltsville.
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