Class starts with a fun lesson in dough tossing, followed by a quick New Haven Pizza history lesson, then it's pizza making time!
I teach you how to make the dough and sauce, ball the dough, stretch the dough, bake, cut and eat! This school will show you how to make the dough & sauce, how to assemble the pizza including stretching the dough, topping the pizza with sauce, adding mozzarella cheese and finishing it off with some fresh Pecorino Romano grated cheese and olive oil. Additionally, you will learn how to launch a pizz
Did you know this secret about Detroit-style pizza? Let us know!
06/08/2026
In an effort to gather information and interviews for my upcoming documentary, CT Pizza, The Untold story I was contacted yesterday by a family member of Lastrina & Son's Bakery in Middletown, CT. He provided me with a bunch of pics, but these two are the best. Look at this assembly line production of either Sicilian or Grandma Style pies. Notice the sauce being spread by hand, application of oil from the can, wooden proofing boxes, toppings and finally the oven man in the back. VERY cool pic if this is something you appreciate.
The second pic was the doorway to the bakery. No frills.
It was VERY simple back then and part of where we have come with the critical analysis of every pizza these days it kind of sad to me. We are losing what makes pizza so great, IMHO.
06/06/2026
Just rolled out a new service for Corporate or a group of family or friends.
Hidden Gem Pizza Tours. I'll be the guide, you supply the ride :)
Details here:
https://www.newhavenpizzaschool.com/corporate-friends-pizza-tours
Pizza Tours - Corporate/Friends | New Haven Pizza Scho There is SO MUCH world class pizza outside of the "Big Three" in New Haven and thats what this tour is all about.Β I supply the guide service with CT pizza history along the way and between each stop and you provide the transportation.Β I can share a list of pizzerias I highly recommend and we can...
What kind of cheese makes a traditional apizza taste so good? Find out in this reel!
Quality matters when it comes to apizza! Don't skimp out on the cheap stuff and buy the ingredients that will make your pizza one to remember. Check out some of our suggestions in this reel!
Detroits in progress
PIZZA HACK! The perfect at-home pizza oven requires 1-hour of preheating time. Find out why in this video!
Parking lot pizza is BACK! Check out some highlights from our last event. Parking lot pizza is a great time to grab a slice, check out hot rods & talk with your fellow pizza lovers. Follow us to get the latest info on our next event!
05/25/2026
This guy is a wealth of knowledge. Follow him and learn if thats your thing.
By law, in Italy we define Farina Tipo 00 by its ash content π₯
You can also think of it as a colour classification, but it says nothing about the flourβs particle size. In fact, the granulometry is defined at an earlier stage of the process - that is, the actual grinding of the kernels.
If Tipo 00 *feels* more finely ground than tipo 0, tipo 1, tipo 2, and Integrale (our word for "wholemeal") it's just because of the lack of bran particles.
Compared to Bread Flour, for example, the size of a single grain might as well be the same.
π€·π»π¦πΌ ππ΅π π±πΌπ²π π¬π¬ π³πΉπΌππΏ π΄π²π ππΌ πΊππ°π΅ π΅ππ½π²?
My 2 cents: probably it comes down to branding and tradition. Itβs an Italian nomenclature, and we instinctively associate pizza with Italy. But if 00 is so great, wouldn't it make sense to also make bread with it? Why should it be limited to pizza only? What do you think? π¬
Getting ready for my Detroit Class this coming Sunday.