3-Day Intensive Class
The Art of Sourdough - Crafting Focaccia, Neapolitan, and Pan Pizzas with Wild Yeast
- October 21-23, 2024
- 9:00 am - 5:00 pm (Eastern Time)
- Class Capacity: 18 seats
- 10310 Southard Drive, Beltsville, Maryland 20705, United States
Class Overview
Join us October 21-23 at Pizza University for a course dedicated entirely to the science and craft of sourdough baking (aka wild yeast, or natural leavening). The course includes an overview of the microbiology that differentiates naturally leavened doughs from commercial yeast-raised doughs, and also how to create both pure sourdough products (no commercial yeast) as well as utilization of the mixed method of leavening. We will also explore different types of sourdough starters (sponge and firm) and applications for other sourdough products.
Class Curriculum
Meet The Instructors
Peter Reinhart
Peter Reinhart is an internationally known author, consultant, and a beloved teacher of bread and pizza. His books have won four James Beard Awards, including “Cookbook of the Year” for The Bread Baker’s Apprentice (2002), and his first pizza book, American Pie: My Search for the Perfect Pizza (2003), is credited with helping to initiate the artisan pizza movement in America. He’s been on the faculty of Johnson & Wales University for the past 24 years, and for the five years before at The California Culinary Academy in San Francisco. Peter and his wife, Susan, founded the acclaimed Brother Juniper’s Bakery and Cafe in 1986, in Sonoma County, CA, which led to 13 books, numerous television and radio appearances, a TED Talk and, for the past 12 years to his website and podcast series, Pizza Quest with Peter.
Peter has developed pizzas and other products for dozens of frozen food and baking companies, and he has served as consulting partner for two pizzerias in Charlotte, NC, where he is based. His two most recent books, Perfect Pan Pizza (2019), and Pizza Quest: My Never-Ending Search for the Perfect Pizza (2022), provide recipes for over 60 pizzas of every style.
As a self-declared “pizza omnivore”, Peter says: “All pizza is good, no matter what style or form it takes, but my quest is to uncover what separates good from great pizza. And by great, I mean memorable. It all begins with the crust and when pizza is crafted with a great, properly fermented crust, the possibility of greatness is there for the taking.”
He has been featured on; News 12 Long Island, NBC News, Newsday, Wine Enthusiast, Marketwatch, and Food Network.
Leo Spizzirri
“Spizzirri knows pizza like Michelangelo knew marble.” – Pat Bruno Chicago Sun-Times food critic
Maestro Pizzaiolo Leo Spizzirri isn’t just a chef with some good pizza recipes in his repertoire. He’s obsessed with all things pizza and wants to share his knowledge with you!
Spizzirri’s love for pizza was fed by his earliest childhood memories. He spent hours watching, and assisting, his Mom and Nana Gilda in the kitchen while they created all kinds of traditional Italian dishes. They encouraged his love for food and tolerated his perfectionist manner as well as the messes that came with all his experimentation.
Since then, he’s gone on to be trained by Head Master Graziano Bertuzzo and 13-time World Pizza Champion Tony Gemignani and today he holds the distinction of being 1 of only 100 worldwide Master Instructors from the Scuola Italiana Pizzaioli in Venice, Italy and he is a member of the World Pizza Champions, America’s #1 Pizza Team.
While his expertise has given Spizzirri the chance to travel the world, make regular appearances on television programs, and make pizzas for many celebrities, ultimately, he’s passionate about teaching people of all ages and all experience levels how to take their pizza craft to the next level.
His outer tattoo wearing, punk rock loving persona is unmatched by his technical knowledge and relaxed teaching style. He will encourage you to learn from your mistakes and inspire you to experiment on your own to become your own “Culinarian and Pizzoligist!”
You Will Receive
Pizza University Certificate
Chef Jacket and Apron
Networking Opportunities
Post-Class Support
Testimonials From Our Students
Laura Hayes
“I’ve met a lot of talented people who will go on to do great things.”
Omar Saleh
“Everyone in my class came with a passion for pizza and is leaving with an even greater passion!”
Frequently Asked Questions
Pizza University & Culinary Arts is located at 10310-A Southard Drive, Beltsville, MD 20705.
Baltimore/Washington International Airport (BWI)
Distance from Pizza University & Culinary Arts Center: 22 Miles
Ronald Reagan National Airport (DCA)
Distance from Pizza University & Culinary Arts Center: 30 Miles
Washington Dulles International Airport (IAD)
Distance from Pizza University & Culinary Arts Center: 40 Miles
Please check our Terms & Conditions, including our cancelation and refund policy.
We will provide our students with a chef jacket, an apron, a binder with course-related material, and blank sheets of paper and a pen to take notes.
Feel free to wear something comfortable. Closed-toe shoes are recommended.
Please email info@pizzauniversity.org to receive hotel information.