Take a 5 day course and get certified in American style pizzas including California, Chicago, Detroit, Sicilian, St. Louis, New York, and Grandma Sicilian/Pan. Choose your style and students will learn the fundamentals of American pizza, sauce and dough recipes geared for each style, proper oven skills, Pizza tossing, and pizza preparation. Students will get into groups and work together. The theory and practical portion of the course will be taught according to the guidelines of the Scuola Italiana Pizzaioli. Traditional recipes will be taught for each style. All ingredients used will be specific for each style. Students will be certified by Tony Gemignani and the certifications will state “International School of Pizza”.
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All candidates for professional courses MUST be interviewed via telephone
(Course dates are subject to change due to Tony’s work and travel schedules)
New York Style
In this course the theory will be taught from the workbook of the Scuola Italiana Pizzaioli. Students will work together and be taught the authentic way of making New York Style Pizza using specific ingredients like All Trumps Flour by General Mills, Stanislaus Tomato products with NY combinations. Brick Ovens, Table Pushing Techniques, Hand Tossed pizza, High hydration dough recipes, and more. Traditional pizzas will be learned such as the classic NY White, Meatball Pie, Spinach & Ricotta, the Plain plus Stromboli’s and Calzones all using Grande Cheese exclusive. A critical part of this course is learning how to bake a New York Style pizza in our brick ovens, proper peel transfers onto the bricks and making pizzas from a 10 inch to a 20 inch slice pie.
In this course the theory will be taught from the workbook of the Scuola Italiana Pizzaioli. Students will work together and be taught the authentic way of making Chicago Style Pizza using specific ingredients like Ceresota Flour. Classic Dough recipes using Corn Meal, and Butter. Stuffed pizza and Deep Dish pizzas will be made using common ingredients such as exclusive Fontanini Sausage, Spinach, Mushrooms, Stanislaus Tomato products and Grande cheese. Lower temperature Brick Ovens Skills will be taught and more. We will also work on traditional thin crust brick oven Chicago pizza recipes that most native Chicagoans say they are known for. For Chicago Style this class has it all.
During this section of the course students will learn various styles of pizza that are cooked in a pan. Theses styles include Sicilian, Detroit, and Grandma. Various techniques for each style will be taught while using traditional ingredients particular to each individual style. Other styles that will be discussed and demoed during this course include St. Louis and California.
- Hand Pulled Mozzarella
- House Made Sausage
- Pasta: Students will observe how fresh pasta is made