Learn Everything You Need to Know About Neapolitan Pizza without Travelling to Italy

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Pizza University & Culinary Arts Center conveniently offers its second course for aspiring pizzaioli who want to master authentic pizza-making skills in the Washington DC area on October 6, 2019.

Pizza University & Culinary Arts Students wearing university aprons and chef jackets practice slapping pizza dough in kitchen and baking the pizza dough inside of a Marra Forni wood-fired Neapolitan Brick Oven

Pizza University students practice slapping and baking the dough in a wood-fired oven

Authentic, Neapolitan-style pizza is such an integral part of the Italian culinary culture that The European Community has granted “Pizza Napoletana” STG (Specialty Tradition Guaranteed) status to distinguish it from non-authentic pizzas. The STG designation was officially defined Pizza Napoletana by the Italian government for the European Union on May 24, 2004. Since that time, anyone desiring to learn the craft of Neapolitan pizza-making had to travel to Napoli to learn with the masters. But with the opening of the Pizza University & Culinary Arts Center, students can get the same education from the Master Pizzaioli right here in the United States.

This October 6th-8th VPN Americas President Peppe Miele returns to the Pizza University & Culinary Arts Center to teach his second course - recommended to any aspiring pizzaiolo who wants to learn how to make traditional Neapolitan-style pizzas for professional purposes. This course will offer a theoretical and practical examination into the Neapolitan style in order to furnish students with essential knowledge of the physiological, morphological and genetic components of the products composing the Neapolitan pizza. Students will also acquire many secrets and skills that will be taught by VPN Certified Master Pizzaiolo himself, Peppe Miele, and will spend the majority of the time preparing the dough, forming the balls, slapping the dough, cooking pizza and preparing all the ingredients you need.

Instructor Peppe Miele is the President of VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. Back in 1992, he opened the original Antica Pizzeria and for the first time provided the LA culinary public with delicious Authentic Neapolitan Pizza. Antica Pizzeria was the first restaurant in the US certified by the AVPN. After he closed his restaurant in 2011, he dedicated his time to the promotion of the Neapolitan pizza across America, first opening the Accademia della Pizza Napoletana in Marina del Rey (CA) and later, founding Napoletana Consulting, the most accredited consulting company for Neapolitan style pizzeria in USA known as - VPN America.

So, what does a pizza maker need to learn about authentic Neapolitan pizza, you may be wondering? For starters, anyone serious about the topic must familiarize themselves with the following topics which the class will outline including:

1. VPN Associations rules and organization
2. The history of pizza and it’s ingredients
3. The technical aspects of equipment and tools
4. Proper oven operation and usage
5. Dough stretching/slapping
6. Appropriate topping of ingredients
7. How to create the perfect Neapolitan-style pizza

For more information or to schedule media interviews, please contact Mary Fabiano, Director, Pizza University & Culinary Arts Center by calling (301) 937-1003 or email m.fabiano@pizzauniversity.org.

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