Michele D'Amelio Leads Two-Day Pizza-Making Course in California

The hands-on class is presented by Univex and Cuisine University.




Renowned Napoli chef Michele D’Amelio will host a two-day pizza-making class October 22-23. The class will be presented by Cuisine U. and Univex.

The class, which covers the Neapolitan, Sicilian, New York and other pizza styles, will be offered at Integra Market, located on 15613 S. Blackburn Street in Norwalk, California. Hours are 9 a.m. to 4 p.m. both days.

Born in Avelino, Italy, in 1988, D’Amelio grew up in Lioni, a small town outside of Naples. At a young age, he started playing with dough while his mother baked bread in the family’s woodburning oven. He quickly learned to make pizza for the family. At age 19, he began working in a local pizzeria.

D’Amelio has won several prestigious pizza competitions, including finishing second place in the Regina Margherita Association’s Margherita STG event in Naples, Italy in 2010. In 2013, he traveled to Las Vegas with the Caputo/Orlando Foods team of master pizzaioli and won first place in the Italian Style category at the Pizza Expo. In 2014, he won second place in the Pizza World Championship in Parma.

The two-day class will cover a variety of topics, including:

The basics of dough ingredients
Proper fermenting techniques, timing and storage of yeast
Best types of flour and when to use high- or low-protein flours
Caring for starter-mother dough
Proper dough mixing, ball forming and storage
Proper dough ball-making and stretching techniques
Proper proofing and retarding techniques
How to adjust to humidity and temperature changes throughout the year
Best types/brands of cheeses and tomatoes
The right combinations of toppings and proper amounts
Selecting equipment, such as ovens, mixers, tables, etc.
How to properly heat and clean your oven
Correct baking techniques (temperature, timing and proper placement of the pizza in the oven)

The fee for the two-day course is $599. For more information, contact vic@cuisineuniversity.com or call 561-306-6150.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

This Company is Pioneering New York-Style Pizza in Pakistan

An elaborate supply chain with links to American pizza makers is making authentic NY-style pizza a possibility in Pakistan.

Pizza Inn Rolls Along with New Meatball Supreme

The new specialty pizza will be added to the buffet line.

Money Magazine, Yelp Name Best Pizza Joints in Each State

Rankings are based on number of online reviews and star ratings.

Pennsylvania Boy Celebrates His Birthday with a Pizza Party for Cops

Jeffrey McCarty got to hobknob with cops and the local bomb squad at his ninth birthday bash.

New Board Members Named for Holding Company of Grain Craft and Southeastern Mills

Rhonda Jordan, Steve Dunphy and Rick Strait join the board of directors for G&L Holdings.

Brooklyn Pizza Master Says This West Coast City Has America's Best Pizza

It's a city without its own signature pizza style, and that's a good thing, says Anthony Falco.

Kazoopy's Pizza Gives Away Pies with a Hemp-Based Crust

The Kalamazoo, Michigan shop threw a pizza party with a little help from their friends at My Hemp Solutions.

Philly Chef Kurt Evans Will Give Ex-Offenders a Second Chance at New Pizzeria

When Down North opens around mid-November, it will feature a staff of formerly incarcerated men and women looking for a new start.

How to Make a Pizza That Looks As Good As It Tastes

A few special touches can turn a good dish into a great pizza in the customers’ eyes, says world champion pizzaiolo Mark Cosentino.

7 Hot Tips for a Better Wood-Fired Pizza

Experts explain how to get the perfect bake from your wood-burning oven (with video).
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags