A specialized culinary program focused on traditional Italian baking methods is scheduled to take place in Beltsville.
The three-day course will provide hands-on instruction in dough production, fermentation techniques, and high-temperature baking methods associated with classic southern Italian pizza making.
The training will be led by experienced pizzaioli Giancarlo Schiano and Mimmo Tolomeo, both known for their work in professional pizza kitchens and culinary education. The curriculum is structured to guide attendees through every aspect of dough preparation, including hydration balance, flour selection, fermentation timing, shaping, topping placement, and oven management.
In addition to traditional pizza, the workshop will also cover the preparation of calzoni and panuozzo, a baked sandwich made using pizza dough. Participants will work directly with the same foundational dough recipes while learning how technique variations produce different final products.
The course is intended for aspiring pizza professionals, restaurant operators, and cooking enthusiasts interested in expanding their technical skills. Organizers noted that attendees will receive a Pizza University certificate, apron, chef jacket, networking opportunities, and post-class educational support following completion of the program.
Registration is priced at $2,100 per participant. Enrollment is limited to 18 seats, with remaining availability expected to fill ahead of the July start date.
Food education workshops such as this frequently use Print shops to create branded signage, recipe packets, training guides, and promotional materials for events such as this one.
The class will run from July 13th through July 15th, from 9 am to 5 pm each day at a training facility located at 10310 Southard Dr, Beltsville, Maryland.
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