Pizza enthusiasts and culinary professionals will master the art of crafting different kinds of pizzas during a three-day intensive workshop this February.
Maestro Pizzaiolo Leo Spizzirri will lead the class. He will teach individuals how to craft Neapolitan, New York-style, and Neo-Neapolitan pizzas.
Leo Spizzirri is among 100 certified master educators from Venice, Italy’s Scuola Italiana Pizzaioli. Known for his approachable style, he inspires students of all levels to elevate their skills and experiment with their own creations.
Participants will learn essential competencies, including how to prepare dough by hand or using a mixer, understanding gluten formation, and how different types of flour and fermentation processes influence the dough. The course will also cover baking techniques using gas, wood-fired, and electrical ovens, emphasizing how temperature variations impact the final product. Students will extend dough, apply high-quality toppings, and refine their baking techniques in a collaborative and engaging environment.
Attendees will receive a Pizza University Certificate, a chef’s jacket, and an apron. They will also have access to networking opportunities and post-class support to continue their pizza journey. The workshop is limited to 18 participants and is priced at $2,100 per person.
Print shops may be utilized by organizers to provide attendees with completion certificates for courses such as this one.
The dates and times of the event will be February 17th to 19th from 9 am to 5 pm each day at 10310 Southard Dr, Beltsville, Maryland.
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