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 and Con Agra Flour. Classic Dough recipes using Semolina, 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.