Add flair to your flavor: Fumella

 Add flair to your flavor: Fumella

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Pizza School Courses

Looking to become a certified pizzaiolo, certified VPN or simply looking to enhance your pizza skills? Our partners offer classes to help you elevate your pizza game.

Certified Pizzaiolo Courses
Pizza Courses
Pizza School Partners

Certified 
Pizzaiolo Courses

The Scuola Italiana Pizzaioli offers classes to become a pizzaiolo by teaching the craft of pizza making with education and scientific approach.  Join Master Instructor Dan Czuba at the North American Pizza & Culinary Academy for this 5-day course to become a pizzaiolo.

5-Day Scuola Pizzaiolo Certification

June 23, 2025 – June 27, 2025

North American Pizza & Culinary Academy

Our 5-day Pizzaiolo Certification Course is taught according to the guidelines and curriculum of the Read more Scuola Italiana Pizzaioli, in Italy. Students will receive theory and practical hands-on learning each day.

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5-Day Scuola Pizzaiolo Certification

August 18, 2025 – August 22, 2025

North American Pizza & Culinary Academy

Our 5-day Pizzaiolo Certification Course is taught according to the guidelines and curriculum of the Read more Scuola Italiana Pizzaioli, in Italy. Students will receive theory and practical hands-on learning each day.

Reserve your spot

5-Day Scuola Pizzaiolo Certification

October 20, 2025 – October 24, 2025

North American Pizza & Culinary Academy

Our 5-day Pizzaiolo Certification Course is taught according to the guidelines and curriculum of the Read more Scuola Italiana Pizzaioli, in Italy. Students will receive theory and practical hands-on learning each day.

Reserve your spot

5-Day Scuola Pizzaiolo Certification

December 8, 2025 – December 12, 2025

North American Pizza & Culinary Academy

Our 5-day Pizzaiolo Certification Course is taught according to the guidelines and curriculum of the Read more Scuola Italiana Pizzaioli, in Italy. Students will receive theory and practical hands-on learning each day.

Reserve your spot

Pizza Courses

Intensive pizza courses designed to help restaurant operators perfect their pizza making techniques. Classes are all led by highly qualified and recognized pizza instructors. No need for previous pizza experience to attend classes.

How to Launch and Operate a Successful Pizza Trailer Business

May 28, 2025 – May 30, 2025

Pizza University

Join us for a hands-on, action-packed 3-day class designed to elevate your mobile pizza business. Read more You’ll learn to make wood-fired dough with Biga and Poolish, master oven control, and perfect dough stretching. The course also covers essential tips for mobile operators, including managing food costs, setting up your kitchen, and marketing events.

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Starting from Scratch – Opening your 1st Pizzeria

June 25, 2025 – June 27, 2025

Pizza University

Led by industry expert Mike Bausch, this hands-on workshop covers every critical aspect of launching Read more and running a pizza business. Plus, renowned pizzaiolo Leo Spizzirri will teach attendees how to craft authentic New York-style pizza—from dough to slice.

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Modern NY-Style and Sicilian Pizza

July 21, 2025 – July 23, 2025

Pizza University

Join Giulio Adriani, a 5-time World Pizza Champion and the expert behind the pizzeria voted as Read more having the 2nd best NY-style pizza in the country, for an immersive 3-day hands-on class. You’ll learn the secrets behind crafting modern NY-style pizza with higher hydration and the art of Sicilian-style pizza. Under Giulio’s guidance, you’ll gain practical experience with dough techniques, flavor balance, and cooking methods. Whether you’re looking to refine your skills or explore new styles, this class will elevate your pizza-making game to new heights.

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Crafting Neo-Neapolitan, NY, and Detroit Crusts

August 11, 2025 – August 13, 2025

Pizza University

Join us and Christy Alia and Pizza Champion Nicole Bean in this 3-day masterclass that explores Read more three iconic pizza styles: Neo-Neapolitan with an artisanal twist, New York-style, and Detroit-style. Learn to craft unique pizzas by experimenting with different techniques, flours, preferments, and seasonal toppings. Start with Neo-Neapolitan pizza, focusing on light, flavorful doughs along with seasonal ingredients. Move on to New York-style, where the focus is on perfecting the 16” pie with a crispy, chewy crust. Next, dive into Detroit-Style pizza, creating a lighter dough that maintains the signature airy, crispy edges and rich interior. The class will emphasize dough development with Poolish, with an option to explore sourdough as an advanced technique. Throughout, instructors will share insights into flour types and recipe development, helping to elevate your pizza-making skills. By the end of the course, you’ll have the skills to craft Neo-Neapolitan, New York-style, and Detroit-Style pizzas with an artisanal touch.

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From Starter to Slice: Mastering Biga in Contemporary Neapolitan, Roman, and NY-Style Pizza

September 29, 2025 – October 1, 2025

Pizza University

As pizza has evolved from its origins in Italy, both in Rome and Naples and immigrated to America Read more via New York, so has the demand for doughs that are more interesting and flavorful. Taking influence from procedures seen in the bread baking world throughout Italy, the Italian preferment Biga, has made its way into modern methods for making these historic styles of pizza. No matter if you’re making pizzas at home or in a commercial pizzeria, the demand for doughs created with higher hydration and longer maturation has increased. In this 3-day masterclass our instructors will take you on a journey into understanding the traditional methods that these styles were created and how they evolved into utilizing what’s arguably considered the most popular preferment of them all. Welcome to Mastering Biga!

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Four Signature Styles in Three Days

November 11, 2025 – November 13, 2025

Pizza University

In this 3-day intensive hands-on class you will learn the techniques needed to properly execute NY, Read more Detroit, Grandma, and Sicilian style pizzas. Pizza Chefs Leah Scurto and Laura Meyer will cover the dough-making process for both direct method and indirect method made with a poolish. You will gain hands-on experience for handling 2 different styles of pizza dough; an artisanal New York style and a higher hydration dough that is versatile for pan style pizzas. Our instructors will discuss the cheese and sauce options to use for all 4 styles and demonstrate how to hand pull mozzarella and burrata.

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The Fundamentals of Opening and Operating a Pizzeria with John Arena, Giulio Adriani and Scott Wiener

December 15, 2025 – December 17, 2025

Pizza University

Get ready for an exciting, action-packed 3-day professional class that will arm you with everything Read more you need to manage a pizzeria like a pro! Whether you’re an aspiring amateur or a new owner/operator, this course is your ticket to success, helping you navigate the challenges that could stand in your way. Dive into the core essentials like Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas, and Management, plus all the secrets behind Public Relations, Marketing, Restaurant Math, and the latest industry trends! And don’t forget – we’ll cover the magic behind Hand-Crafted Neapolitan and New York Style Pizza! Expect a dynamic mix of engaging theory and hands-on practice that will have you mastering your pizzeria in no time. Let’s get cooking!

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