At The Pizza School of New York, we don’t just teach you how to make a pizza… we teach you how to build success. 🍕🔥 This is the only one-on-one professional pizza school where you learn everything you actually need: ✅ Dough science (so you understand the “why,” not just the recipe) ✅ Multiple pizza styles ✅ Sauce, cheese, toppings, and balance ✅ Oven management (wood-fired deck) ✅ Calzones, breads, and more ✅ Real-world workflow, speed, consistency, and quality control Whether you’re launching
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At The Pizza School of New York, we don’t just teach you how to make a pizza… we teach you how to build success. 🍕🔥 This is the only one-on-one professional pizza school where you learn everything you actually need: ✅ Dough science (so you understand the “why,” not just the recipe) ✅ Multiple pizza styles ✅ Sauce, cheese, toppings, and balance ✅ Oven management (wood-fired deck) ✅ Calzones, breads, and more ✅ Real-world workflow, speed, consistency, and quality control Whether you’re launching
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This is my go dough recipe. Typically use for New York-ish style pizza, but it’s very versatile, forgiving, and flat out delicious. It is 48-72 hours of total fermentation. Recipe and tips below! For two-14 inch pizzas: 400g flour - 280 bread flour/120 AP flour 260g water (65%) 1.2g yeast (.3%) 10g salt (2.5%) 8g oil (2%) 8g sugar (2%in home oven or 5% higher heat oven) TIPS: I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. I typically
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