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Regular Pizza Course

Learn the art of making authentic Neapolitan pizza from the experts at VPN Americas. This comprehensive course covers everything from the history of pizza to mastering the dough and creating delicious toppings. Get ready to become a skilled Pizzaiolo in a Neapolitan pizzeria.

  • All levels
  • 18 and older
  • $1,850
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  • 440 Hindry Ave,, Inglewood, CA
  • 17 hours & 30 minutes over 3 sessions

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Start Dates (8)

  • $1,850/person
  • 17 hours & 30 minutes over 3 sessions
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  • Mon, Jul 08 at 10:00am - 4:00pm
  • Tue, Jul 09 at 10:00am - 4:00pm
  • Wed, Jul 10 at 10:00am - 3:30pm
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  • Mon, Jul 15 at 10:00am - 4:00pm
  • Tue, Jul 16 at 10:00am - 4:00pm
  • Wed, Jul 17 at 10:00am - 3:30pm
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  • Mon, Jul 22 at 10:00am - 4:00pm
  • Tue, Jul 23 at 10:00am - 4:00pm
  • Wed, Jul 24 at 10:00am - 3:30pm
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  • Mon, Jul 29 at 10:00am - 4:00pm
  • Tue, Jul 30 at 10:00am - 4:00pm
  • Wed, Jul 31 at 10:00am - 3:30pm
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  • Mon, Aug 05 at 10:00am - 4:00pm
  • Tue, Aug 06 at 10:00am - 4:00pm
  • Wed, Aug 07 at 10:00am - 3:30pm
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Class Description


What you'll learn in this pizza making class:

A) Introduction

The course is recommended to people who want to learn how to make pizzas for professional

purposes and want to work as Pizzaiolo in a Neapolitan pizzeria.

The program is divided in 4 periods:

1 – Theoretical period: Knowledge of the Product and Preparation Process.

The course's theoretical hours aim to furnish the student with an essential knowledge of the physiological, morphological and genetic components of the products composing the Neapolitan pizza. The theory section will take place in the workshop following a well–defined schedule in which the instructors will teach these 3 essential concepts:

  1. Introduction to the VPN Association: rules and organization.
  2. VPN Americas activity and market presence.
  3. History of the pizza and its ingredients.
  4. Pizza in USA
  5. Properties of the products for making a dough (flour, yeast, water, salt).
  6. Characteristics of the ingredients for making a Neapolitan pizza (San Marzano style plum tomato, extra virgin olive oil, buffalo's and cow's milk mozzarella, basil, oregano, garlic).
  7. Technical aspects of the main equipment and tools
  8. Nutrition facts about the Neapolitan pizza

2 – Workshop Period.

The course is focused on practice. You will also acquire many secrets and skills. You will have a space on the bench for practice, supervised by a VPN Certified Master pizzaiolo and you will spend the majority of the time preparing the dough, forming the balls, slapping the dough, cooking pizza and preparing all the ingredients you need.

  1. Turning on the oven, learning how to bring it to proper temperature and how to maintain it during baking.
  2. Preparing the dough by hand following the recipe.
  3. Preparing the dough using a fork and spiral mixer.
  4. Learning how to prepare fresh mozzarella (fior di latte) and ricotta,
  5. Making bread with leftover dough.
  6. Leavening of the dough.
  7. Cutting, shaping and forming of the balls.
  8. Stretching and opening the dough with the proper technique to form the disc.
  9. Organizing the working bench.
  10. Preparing the ingredients (mozzarella, how it should be cut, how the tomatoes must be grind, etc.)
  11. Putting the toppings on the pizza.
  12. Cooking and managing the pizza in the oven (choosing the proper timing and temperature and the right tools)
  13. Preparing the Classical Neapolitan Pizzas (Marinara and Margherita) and other pizzas with typical Neapolitan traditional topping.
  14. Learning how to manage more than one pizza in the same time

3 – Training Examinations: Written & Practical.

A panel composed of members of the Associazione Verace Pizza Napoletana supervised by the President Peppe Miele, will examine the trainees at the end of the course. The student will undergo two tests and a verbal interview:

  1. A written test with 30 multiple–choice questions.
  2. A practical test requiring the preparation of the dough and the preparation of the two classical Neapolitan pizzas: Margherita and Marinara.

At the end of the test, the trainee will receive a score out of 100 possible points. The written portion will be worth 30 points and the practical skill portion will be worth 70 points. 


  • 2 T-shirts.
  • 2 aprons.
  • 1 pizzaiolo hat.

Refund Policy

  • Cancellations made at least 2 business days in advance of the class will be honored with a refund less 5% cancellation fee.
  • Students who cancel less than 2 business days prior to the start time of the class will receive a credit towards a future class.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Reviews of Classes at VPN Americas (6)

(4.8-star rating across 6 reviews)
  • Regular Pizza Course

    Reviewed by Daniel W. on 10/4/2018
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Review Summary by CourseHorse

Students who have taken the Regular Pizza Course have highly positive reviews about the classes. They mention that the course exceeded their expectations and that they feel they have gained a lot of knowledge and skills. The instructors, Pepe, Donatto, Mario, and Chef Mario, are praised for their expertise and passion for the art of Napoletana Pizza. The course is described as thorough and hands-on, with a focus on practical learning. Students mention that they were able to practice and perfect their techniques by making a large number of pizzas each day. Quotes: 1. "I learned a lot of information. The course itself was hands-on in a tell, show, do environment. Pepe and Donatto kept the course light and fun while keeping it interesting and serious at the same time. For the three days I was there I felt like a good friend and not a student." 2. "The course is very thorough and hands-on; perfect for learning. Their attention to detail and passion towards the beautiful art of Napoletana Pizza is unmatched." 3. "Everyone is so welcoming since the beginning you start to soak all the information, the teaching is so great Chef Mario is an amazing instructor, Donato an Maestro Peppe don't stop in giving you all the help and knowledge everyday!!!"

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VPN Americas

VPN Americas is the American Delegation of the Associazione Vera Pizza Napoletana, an international organization founded in the mid 1980’s by a group of Neapolitan pizzaioli (pizza makers) seeking to cultivate the culinary art of making Neapolitan pizza.

This organization is a clear representation...

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VPN Americas

VPN Americas

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Our offices are located inside the International Business Centers on Hindry Ave., 5 minutes from the LAX Airport. You probably know the Randy’s Big Donut - we are 2 minutes from there.

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