American / Sicilian
June 27, 2017 - July 1, 2017| $3900
In our American/ Sicilian course a number of different styles that come out of the U.S., such as Chicago, St. Louis, Detroit, New York, and California are taught. The Sicilian pan style is also included in which students learn the importance of the double rise method and proper maturation. Hands on practice is a key component to learning how to make pizza and students learn in a real world practical environment while on the line with our trained pizzaioli in our restaurant in San Francisco. How to make great dough is the foundation of pizza and learning the science and chemistry, as well as how to troubleshoot problems, is a major subject we teach. Students walk away with the knowledge and confidence to return home and build upon what they have learned with us.
Registration is now open so please contact us with any questions you may have.