Are you ready to jump in the deep end of the pizza pool? If you are, we can show you a whole new world to amaze your customers, crush your competition with innovation an ultimately increase your sales.
Our New World Pizza Session will introduce you to new shapes, ingredients, preferments and even pizza variants using your existing pizza dough to shape, cut, tie, sprinkle and fill with flavor combinations from around the world.
We take you through the secrets of making the French Pissalidiere which is similar to the Sicilian Sfincione, or the ultra thin Focaccia de Recco filled with Straccino cheese or long Pizza al Metro from Positano, Italy. We continue with the thin and crisp Spanish Coca and Turkish Pide, and never forget the Italian Schiacciata and some New World favorites like the Spinach Pie and pizzas made with curry, chipotle, Japanese green tea, cabbage, pickled vegetables, Sardinian bottarga and even chicken skin. Learn how to wow your customers with techniques using fermentation, dehydration and sauce reduction as well as sure fire methods and variants of cream sauces and the use, flavor profiles of the many cheeses from around the world.
Baking bread is the next step into a truly complete bakery/pizzeria. We will start by leading you through the properties of basic yeast development and harvesting natural yeast from nature. Then, we culture the yeast pairing it with appropriate flours for every unique bread known to man. From large crusty country loaves to high hydration Ciabatta to crisp and airy baguettes and into laminated dough’s like the famous croissant of France to the rich breads of Brioche and sweet breads like cinnamon rolls.
You will learn the food costs of breads and mixing, proofing and baking techniques in a real working bakery/pizzeria. Finally, we bring you through filled breads like French Fougasse and Couronne, Ladder Breads and Stuffed Fougasse and into flavored artisan bread like curry loaf, mushroom bread, Lebanese Barbari and Pita and back to the famous bread of Rome, the Pizza Bianca!
Pizza Romana is a unique style that is adored all over Europe, but mainly in Central Italy. It has gained popularity here as well, with pockets of Roman style pizzerias opening up in major cities throughout the U.S. It is a pizza cooked in a double gauged steel Italian teglia pan. It can be shared by 5 to 6 people or can be served by the slice as well. Pizza Romana is a medium bodied crust, made from the “poolish” method of dough making. This method is a lost art because of its degree of difficulty. It is a two-stage process, which takes four days to complete. Well worth the wait, it creates a crisp crust while remaining profoundly light and airy. The flavor profile is complex, with a superior cell structure, and a bigger and moister crumb. It is the most digestible pizza you have ever experienced.
Our experts have spent months learning the craft of Pizza Romana with the Roman pizzaioli and bakers from the Campo di Fiore to Viale Trastevere and also learned hands-on from the Master of Pizza Romana, Gabriel Bonci at Pizzarium. We will show you the hidden secrets of making the perfect Pizza Romana including hydration, seasoning pairs, types of ovens and styles of incredible toppings.
Pizza Neapoletana is a style that has been gaining respect and popularity in the U.S. since the nineties. The last few years it has progressed into a movement, a revolution, and war amongst artisanal pizza makers all over the country. This Session will impart the knowledge and share what our contribution to this movement has been and continues to be. Our journey started in Naples, Italy where we have staged at the famed Pizzaiolo del Presidente, Pizzeria Trianon da Ciro and even Da Michele. This is where we learned the importance of making dough “in giornata” which essentially means made and used in the same day. The recipe consists of low protein 00 flour, water, fresh beer yeast, and Trapani sea salt. It is mixed, cut, balled and matured during an eight-hour fermentation at room temperature in Neapolitan wood dough boxes. Neapolitan pies are pillowy soft, simplistic in nature, using far less cheese and toppings than we, as Americans, are accustomed to. It is blistered or charred by a 900 degree wood burning oven, which gives it great flavor, and a sixty-second cook time leaves the integrity, essence and flavor of the ingredients intact. Sweet tasting San Marzano tomatoes are painstakingly stripped of the flavorless stems and seeds and the cheese used is made from whole milk curds. We are members of the famed VPN (Verace Pizza Neapoletana) number 427. The VPN is an international non-profit organization founded in the mid 1980’s by a group of Neapolitan pizza makers seeking to cultivate the culinary art of making Neapolitan pizza. In June 1984, the association was officially established as a denomination of control (DOC) by the Italian government, a designation that made the VPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.
New York Pizza means many different things to many different people. It is a point of pride and tradition to almost everyone as they describe their favorite pizzeria. It details where they grew up and how they were raised. They reminisce and declare with tremendous delight their technique to fold it and eat it piping hot out of the oven, taking special care as to not burn the roofs of their mouth. New York Pizza is nostalgic and there are no valid arguments as to who makes the best pizza, because the best pizza in the world is the one you like best.
At the Academy of Pizza Science, we pride ourselves on composing a true to the original “old school”, slice house style that you are used to with an artisanal flair. New York Pizza to me starts off with a high gluten flour that is ultra-refined through a process equal to and even surpassing the famed Italian “OO”. The dough recipe is multi-faceted technique that ensures consistency through changing weather. It should always be an aged dough, developed through cold rise fermentation, ensuring proper texture, flavor, crispness and a crumb with a cell structure of gaping airy holes. New York Pizza sauce should consist of robust domestically grown tomatoes that are picked and packed within three hours with no artificial ingredients or preservatives. Tomatoes used in New York Pizza should never be made using processed tomatoes or from concentrate. The characteristics of this sauce should be a well-seasoned sauce, not to be confused with spicy, and never any water added.