Professional Training

3-Day American Pizza Masterclass

Explore the diverse world of American pizza in this intensive, hands-on three-day program. From Chicago deep dish to Detroit’s crispy square slices, you’ll master the techniques behind six iconic styles that define the U.S. pizza landscape.

Certified by NAPCA

Led by Chef Dan Czuba

Master Instructor

Chef Dan brings professional experience and a passion for regional pizza culture into the classroom. His teaching combines practical dough handling with the history and context of each style, giving you both the technical skills and the understanding to create authentic results.

Program overview

Over three days, this masterclass takes a deep dive into the flavors, traditions, and methods that make American pizza unique. You’ll produce multiple doughs, learn to manage fermentation for different styles, and explore how ingredients, pans, and ovens shape the outcome. Alongside hands-on practice, you’ll also gain insight into the history and evolution of these regional favorites.

What you’ll learn

  • The differences in mixing, shaping and baking across American pizza styles
  • How each style developed and how to adapt them to your own kitchen or pizzeria
  • Flours, fats, hydration and fermentation techniques tailored to each style

Course schedule

Duration

⏱
Total hours
20 hours over 3 days
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Styles of pizza
6 styles
👩‍🍳
Hands-on practice
18 hours
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Daily schedule
9:00 a.m. – 4:00 p.m.

Day 1

Chicago

  • Deep dish
  • Tavern
  • Stuffed

Day 2

New York

  • New York style
  • Grandma style
  • New Haven (Connecticut)

Day 3

Detroit

  • Detroit Style
  • Sicillian Style (New York)

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