1-Day Pizza Classica

The pizza class you have been looking for!

Certified by NAPCA

Led by Chef Dan Czuba

Master Instructor

Chef Dan has spent years teaching people how to make better pizza, from complete beginners to professionals. With his mix of experience, patience, and a straightforward teaching style, he makes the science of dough and the art of pizza feel easy to understand.

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Program overview

This one-day intensive is designed for the passionate home baker who’s ready to get serious about pizza. You’ll gain a clearer understanding of dough science, ingredient balance, and classic Italian technique, while building the confidence to make pizzas that rival your favorite pizzeria. The day begins in the classroom with foundational theory, then moves to the dough room and oven room where you’ll mix, stretch, top, and bake under the guidance of our instructors.

What you’ll learn

How to mix and handle dough made with authentic Italian “00” flour
The role of each ingredient in achieving balance and structure
Techniques for stretching and topping without compromising the dough
Preparing and layering toppings for flavor and texture
Baking in both Italian electric deck ovens and traditional wood-fired ovens

Course schedule

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Total hours

8 hours (full day)

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Hands-on focus

Balanced theory & practice

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Daily schedule

9:00 a.m. – 5:00 p.m.

Day 1

Morning: dough chemistry, flour selection, ingredient fundamentals
Midday: mixing, handling, and stretching dough; preparing toppings
Afternoon: topping and baking pizzas in professional ovens

What to expect

It’s a full-day experience that blends theory with hands-on practice. By the end of the class, you’ll understand not just how to make great pizza, but why each step matters. You’ll leave with the skills, confidence, and knowledge to recreate authentic Italian pizza in your own kitchen.