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

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.

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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