A three-day pizza workshop aimed at culinary professionals and enthusiasts will explore advanced fermentation techniques and regional dough styles in a hands-on format this fall.
The course, “From Starter to Slice: Mastering Biga in Contemporary Neapolitan, Roman, and NY-Style Pizza,” is designed to provide in-depth instruction on Biga—a traditional Italian preferment used to create complex, flavorful pizza doughs.
Led by two highly credentialed instructors, the course will cover the historical and technical evolution of pizza doughs, focusing on high-hydration methods and extended fermentation timelines used in both artisanal and commercial settings.
Instructor Domenico “Mimmo” Tolomeo, who is a certified pizzaiolo trained under Roberto and Giorgia Caporuscio and former Capo Pizzaiolo at Kesté Pizza e Vino, will bring deep knowledge rooted in Southern Italian baking traditions.
Joining him is Leo Spizzirri, a certified Master Instructor from the Scuola Italiana Pizzaioli and also an associate of the World Pizza Champions. Trained by industry legends including Graziano Bertuzzo and Tony Gemignani, Spizzirri is known for his technical expertise and television appearances.
Participants will receive a certificate, an apron, and a chef jacket, as well as networking opportunities and continued support after the event.
Ticket prices are $2,100 per person, and the class has a capacity of 18 participants.
Chef courses like this one may utilize Print shops to provide the course curriculum to patrons.
The workshop will run from September 29th to October 1st at 10310 Southard Dr, Beltsville, Maryland. Start and end times will vary each day.
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