Pizza University & Culinary Arts will hold a three-day professional pizza course in Beltsville this November.
The course will be led by award-winning pizzaioli Laura Meyer and Leah Scurto. The hands-on program will focus on building three pizza formats from a single adaptable dough while examining how different flour combinations influence flavor, structure, and baking performance.
Students will work with processes associated with Detroit, New York, and Grandma-style pizzas. Instruction will cover dough handling, fermentation concepts, flour selection, and practical methods for adjusting one base formula across several finished products. The class is limited to 18 participants, creating a small-group environment for demonstrations, practice, and direct guidance from the instructors.
Scurto owns Pizzaleah in Windsor, California, and joined the World Pizza Champions team in 2025 after earning awards at competitions in the United States and Italy. Meyer, owner of Pizzeria da Laura in Berkeley, has received international competition honors and previously worked with Tony Gemignani, developing experience across numerous regional pizza traditions. The course is designed for students seeking concentrated technical training and industry connections.
Enrollment costs $2,100 per adult. Participants will receive a Pizza University certificate, apron and chef jacket, access to networking opportunities, and post-course support.
Organizers of culinary workshops often use Print shops to provide take-home education material to attendees.
The intensive is scheduled from Monday, November 9 to Wednesday, November 11, from 9:00 am to 5:00 pm each day, at Pizza University & Culinary Arts, 10310 Southard Dr, Beltsville.
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Location
11000 Baltimore Avenue
Suite 106
Beltsville, MD 20705
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Hours
Mon: 9:00 - 5:00
Tue: 9:00 - 5:00
Wed: 9:00 - 5:00
Thu: 9:00 - 5:00
Fri: 9:00 - 5:00
Sat: Closed
Sun: Closed