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.