Beltsville pizza makers enter masterclass
Pizza University offers an intensive three-day course led by Leah Scurto and Laura Meyer this November.
The class will guide participants through the techniques required to perfect four iconic regional styles: New York, Detroit, Grandma, and Sicilian. Students will explore direct and indirect dough-making methods, including poolish. They will work with two types of dough: a classic New York-style and a high-hydration pan dough.
The curriculum includes sauce and cheese selection for each pizza type, as well as live demonstrations on crafting burrata and mozzarella by hand. Attendees will receive hands-on instruction, a chef jacket, an apron, post-class support, and a certificate upon completion. Class size is limited to 18 participants to ensure personalized attention.
Instructor Leah Scurto, founder of Pizzaleah in California and a five-time pizza competition champion, will bring over two decades of experience. Laura Meyer, who trained under Tony Gemignani and won multiple international awards, currently operates Pizzeria da Laura in Berkeley. Meyer was recognized by Forbes, Zagat, and the SF Chronicle for her culinary leadership and innovation.
Tickets are priced at $2,100 per person. Advance registration is required through the event listing.
Individuals attending events such as this one may find it useful to have reference information to take home, and hosts may provide attendees with this information through brochure printing.
The course takes place from November 11th to 13th, running daily from 9 am to 5 pm at 10310 Southard Dr, Beltsville, Maryland.
The class will guide participants through the techniques required to perfect four iconic regional styles: New York, Detroit, Grandma, and Sicilian. Students will explore direct and indirect dough-making methods, including poolish. They will work with two types of dough: a classic New York-style and a high-hydration pan dough.
The curriculum includes sauce and cheese selection for each pizza type, as well as live demonstrations on crafting burrata and mozzarella by hand. Attendees will receive hands-on instruction, a chef jacket, an apron, post-class support, and a certificate upon completion. Class size is limited to 18 participants to ensure personalized attention.
Instructor Leah Scurto, founder of Pizzaleah in California and a five-time pizza competition champion, will bring over two decades of experience. Laura Meyer, who trained under Tony Gemignani and won multiple international awards, currently operates Pizzeria da Laura in Berkeley. Meyer was recognized by Forbes, Zagat, and the SF Chronicle for her culinary leadership and innovation.
Tickets are priced at $2,100 per person. Advance registration is required through the event listing.
Individuals attending events such as this one may find it useful to have reference information to take home, and hosts may provide attendees with this information through brochure printing.
The course takes place from November 11th to 13th, running daily from 9 am to 5 pm at 10310 Southard Dr, Beltsville, Maryland.