Renowned pizza master Giulio Adriani will conduct an in-depth, three-day workshop focused on contemporary New York-style and Sicilian pizza in Beltsville.
Adriani, a five-time World Pizza Champion and certified Neapolitan Pizza Master, will lead participants through the dough preparation, fermentation, and hydration techniques essential to modern pizza styles. Students will receive direct instruction on developing crust texture, flavor profiles, and baking processes suited to both thin, New York-style pies and thicker, pan-based Sicilian varieties.
The Rome-born chef is known for opening acclaimed pizzerias across Europe, Latin America, Atlanta, New York, and Washington, D.C. Adriani also draws from over three decades of culinary experience. His instruction emphasizes authenticity, from fermentation timing to handmade mozzarella, and aims to elevate the craft of aspiring pizzaioli and professionals seeking to expand their repertoire.
This course is offered at $2,100 per person. Registration is limited to ensure a personalized experience. Only 18 seats are available. Registration is open until they are filled. Tickets can be purchased through the Pizza University listing. Individuals with questions can get them answered through the form on the event listing.
Brochure printing may be used by the host to provide informational aid to participants of events such as this one.
The class takes place from Thursday, July 21st to Saturday 23rd from 9 am to 5 pm each day at 10310 Southard Dr, Beltsville, Maryland.
