Have you ever dreamed of opening a successful, authentic pizzeria, becoming a certified pizzaiolo, or learning the techniques of master pizza makers? There are currently 70,000 pizzerias in the United States, generating $40 billion dollars in revenue. The new course offerings at the Pizza University & Culinary Arts Center are designed to fill a void in the industry for training professional pizza-makers and helping new pizzerias succeed.

On March 10th-12th, Pizza University will offer a "Traditional Neapolitan Technique in a Wood-Fired Oven" class, taught by award-winning Master Pizzaiolo Chef Enzo Coccia. Dubbed the "Master of Pizza Napoletana" by the Michelin Guide, Chef Enzo is the author of The Neapolitan Pizza, a scientific guide on artisanal pizza-making, and is a point of reference for Neapolitan handcrafted pizza.