Pizza University & Culinary Arts Center

🍕 In Rome, you'll find two unique styles: the long, stone-baked variety and the square pizza cut "al taglio" for easy enjoyment by the piece. When we talk about Roman pizza, we're usually referring to the round or rectangular style, known for its moist dough with at least 75% hydration. Baked at a high temperature of 480°F to 500°F, it boasts a signature crunchy exterior that’s simply irresistible! Ready to master this styles yourself? Join us for our in-person 3-day intensive Pizza University class with Leo Spizzirri and Mimmo Tolomeo, where you'll learn the art of contemporary Neapolitan, Roman, and NY-style pizza. Don’t miss out! 🍕✨ Link to sign up: https://lnkd.in/e8nsMzr7 #RomanPizza #pizzaclass #pizzauniversity

The Fumella from Grande Cheese was the star of the City Pizza Fest in Nashville! 🌟 This smoked mozzarella brings a deliciously rich and savory flavor to every pizza 🍕🔥 Learn more about it here 👉 https://lnkd.in/eumrxSZ4

🌿 Basil Before or After Baking? Let’s Break it Down! 🍕 Basil After Baking: 🍃 Pros: Keeps the basil bright, fresh, and fragrant, adding a burst of color. If you add it just as the pizza gets out of the oven, the basil will cook a bit while your pizza is cooling down. Basil Before Baking: 🔥 Pros: Adds a deeper, infused flavor throughout the pizza as the basil oils release in the heat. 🤔 Which one do you prefer? Let us know! 👇 #PizzaScience #pizzamaking

🔥🍕 Peter Reinhart is showing how to properly load a pizza into the oven during our 3-day intensive class at Pizza University

🥖🍕 Our 3-Day Intensive with Peter Reinhart and Leo Spizzirri has come to an end, and we’re inspired by the dedication and passion of our incredible students—some returning for their second or even third time! Over these three days, we dove deep into the science and craft of sourdough baking, mastering the art of natural leavening, exploring the microbiology behind it, and perfecting both pure sourdough and mixed-method techniques. From sponge to firm starters, our students leave with a wealth of new skills and a commitment to continue their sourdough journey. #PizzaUniversity

Looking to take your meals to the next level? Ponti S.p.a. Balsamic Vinegar of Modena is the secret ingredient that adds depth and flavor to everything from breakfast to desserts.🌿🍇 #PontiBalsamic #ponti

🍅🍕 Ciao Tomatoes are pure, natural, and full of authentic Italian flavor - with no added sugar or GMO's! Watch how Mimmo Tolomeo shares how these premium tomatoes give you complete control to create your pizza sauce . #sanmarzanotomatoes #ciaotomatoes #tomatoesauce #pizzasauce

Altoona-style pizza features a Sicilian-style dough, tomato sauce, green bell peppers, salami, and a unique twist - American grilled cheese melted on top. Have you tried this local pizza style? #altoonastylepizza #pizzastyle

These 0.5oz Mike's Hot Honey Squeeze Packs are perfect for dine-in, takeout, and delivery. Let your customers add this flavorful finishing touch to every pizza slice, wings and more 🔥🍯 . Learn more at Mike's Hot Honey or https://ow.ly/b4pC50THN7N . #MikesHotHoney #SpicyHoney

🍕 What is Pizza Napoletana? 🍕 It is the most widely reproduced or copied of all pizza types. Authentic Pizza Napoletana is known for being very tender, light, and moist at the same time. Hydration & Temperature - It cooks for only 90 seconds in an 800F degree oven and needs 58-65% hydration. Ingredients - Its ingredients must be high quality such as San Marzano tomatoes. You should only use a few ingredients at a time in this type of pizza, while considering the principle of equilibrium between ingredient quantity and flavor dominance. Toppings - Pizza Napoletana is always finished with extra-virgin olive oil and fresh basil. Want to master the art of making naturally leavened doughs? Join legendary pizza experts Peter Reinhart and Chef Leo Spizzirri from October 21-23 at Pizza University for a deep dive into the science and craft of sourdough baking. 🍞💡 Sign up here: https://lnkd.in/ep9vn6QU #PizzaNapoletana #AuthenticPizza #Pizza