Pizza makers, culinary professionals, and home cooking enthusiasts here in Beltsville will have a chance to expand their skills during a three-day intensive training program examining the techniques behind several of the world's most recognized pizza styles.
Led by Master Pizzaiolo Leo Spizzirri, the course combines classroom instruction with practical kitchen experience, offering participants detailed guidance on dough preparation, fermentation, baking methods, and ingredient selection.
The curriculum will explore Neapolitan, Neo-Neapolitan, and New York-style pizza production. Students will practice hand mixing and mechanical dough preparation while studying gluten formation, flour characteristics, and fermentation processes. Instruction also includes baking with gas, wood-fired, and electric ovens to demonstrate how different heat sources affect crust texture, structure, and flavor. Participants will prepare pizzas throughout the course while receiving direct coaching on shaping, topping, and baking techniques.
The program welcomes individuals of all skill levels, including home cooks, restaurant employees, and professional chefs. Upon completion, attendees will receive a Pizza University certificate, an apron, a chef jacket, course materials, networking opportunities, and access to post-class support. Class capacity is limited to 18 individuals.
Registration is offered at $2,100. Participants are encouraged to wear comfortable clothing and closed-toe shoes, while all instructional supplies are provided.
Educational workshops such as this frequently use printing services to provide instructional information for attendees.
The three-day intensive course will be held September 28th to 30th, from 9 am to 5 pm each day at Pizza University & Culinary Arts, 10310 Southard Dr, Beltsville, Maryland.
