This December, chef and pizzaiolo Juan G. Perez will lead an immersive three-day Neapolitan pizza workshop in Beltsville.
Through this event, Chef Perez will offer an innovative and unique Spanish-language class that explores the traditional methods and rich history behind the Neapolitan pizza-making style.
Chef Perez started his culinary career washing dishes before rising to manage Boston’s celebrated Posto Boston pizzeria. Recognized as a professional pizzeria chef by the Associazione Verace Pizza Napoletana. Perez’s journey reflects his dedication to mastering the skill of making pizza and sharing his expertise with aspiring chefs. Outside the kitchen, Perez engages more than one million followers through social media.
The class will provide participants with hands-on training and cover essential skills, including dough preparation, kneading techniques, fermentation, and authentic toppings. The curriculum also includes detailed instructions on how to stretch the dough needed to create Neapolitan pizza's signature airy, thin crust. The class will also teach individuals how to use various ovens to replicate the optimal wood-fired taste.
The class will cost $2100 per participant. Tickets can be bought through the Pizza University and Culinary Arts Center listing. The class has a limit of 18 individuals.
Print shops can be used by organizers to provide printed guidelines to participants in classes such as this one.
The event will run from December 9th to 11th from 9 am to 5 pm at 10310 Southard Dr, Beltsville, Maryland.
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