Master the Art of Authentic Italian Pizza

Join Canada's premier pizza-making academy led by master Pizzaiolos from Italy. Learn traditional techniques, secret recipes, and the science behind perfect pizza in our intensive hands-on course.

Explore Our Course

Pizza Mastery Course

Course Curriculum

  • History and culture of Italian pizza
  • Selection of ingredients and flour types
  • The science of dough fermentation
  • Hand-stretching techniques (Neapolitan & Roman style)
  • Wood-fired oven management
  • Sauce preparation and cheese selection
  • Traditional and modern topping combinations
  • Business aspects of running a pizzeria
Total Duration: 6 Weeks

Schedule & Format

  • Week 1-2: Fundamentals & Dough Mastery
  • Week 3-4: Technique & Traditional Styles
  • Week 5: Advanced Methods & Innovation
  • Week 6: Final Project & Certification

Format: Hands-on workshops, theory sessions, and practical kitchen time

Weekly Commitment: 12 Hours

Skills You'll Master

  • Perfect dough preparation and fermentation control
  • Traditional hand-stretching techniques
  • Wood-fired and conventional oven operation
  • Authentic sauce and topping preparation
  • Menu development and cost calculation
  • Quality control and consistency maintenance
  • Italian pizza traditions and regional variations
Certification: Pizzaiolo Diploma

Student Testimonials

"I came with zero pizza-making experience and left with the confidence to open my own pop-up pizza business. The instructors are true masters who genuinely care about passing on their knowledge."
MS

Michael Sullivan

Course Graduate, Now Owner of "Sullivan's Pizzeria"

"The course exceeded all my expectations. Learning the subtle differences between Neapolitan and Roman styles from actual Italian pizzaiolos was invaluable. The hands-on approach made all the difference."
JR

Jessica Rivera

Former Home Cook, Now Head Pizzaiola at "Forno Bravo"

"As a restaurant manager, I took this course to better understand the pizza-making process. Not only did I learn techniques, but I also gained insights into ingredient sourcing and quality control that transformed our entire pizza program."
TK

Thomas Kowalski

Restaurant Manager, "Bella Vista Italian Kitchen"

Meet Our Master Pizzaiolos

Marco Lombardi

Third-Generation Pizzaiolo from Naples

Born into a family of pizzaiolos in Naples, Marco has over 25 years of experience crafting authentic Neapolitan pizza. He trained under his father and grandfather before moving to Canada to share his family's traditions. Marco holds an official AVPN (Associazione Verace Pizza Napoletana) certification.

Giovanna Rossi

Roman Pizza Specialist & Dough Scientist

Giovanna brings a scientific approach to traditional pizza-making. With a degree in Food Science and 15 years of experience in Rome's finest pizzerias, she specializes in Roman-style pizza and innovative fermentation techniques. Her dough recipes have won multiple international awards.

Antonio Bianchi

Wood-Fired Oven Master & Instructor

Antonio is a master of wood-fired oven cooking with 20 years of experience managing ovens in traditional Italian pizzerias. He teaches not only pizza-making but also the art of temperature control, fire management, and using different woods to influence flavor profiles.

Contact Us

Visit Our Academy

Address:

123 Little Italy Street, Toronto, ON M5V 2E5, Canada

Phone:

+1 (416) 555-7890

Office Hours:

Monday-Friday: 9am-6pm

Saturday: 10am-4pm

Next Course Intake

Our next 6-week intensive course begins on September 15, 2023. Class size is limited to 12 students to ensure personalized instruction.

To apply or request more information, please contact us by phone or email. We offer payment plans and early bird discounts for registrations completed 60 days before course start.

Call Now to Enroll