The American Pizza Masterclass

Three Evenings with Chef Gió

February 8–10, 2027 • Monday–Wednesday • 6:00–9:00 p.m.

Learn to make three American pizza favorites in this small-group, hands-on course for home pizza enthusiasts. From a foldable New York slice to coal-fired New Haven pizza and Detroit’s crispy cheese edges, we’ll explore what makes each one different and how to get great results at home.

The pizzas

• New York: Big, foldable slices with a thin, chewy crust, tomato sauce, and melted mozzarella.

• New Haven: Thin, crisp, coal-fired pizza with a chewy crust and just the right amount of char.

• Detroit: Thick, airy pan pizza with crispy cheese edges and tomato sauce spooned over the top.

What you’ll learn

Explore flour selection, hydration, mixing, and fermentation while learning how to develop dough for each pizza. Understand how temperature and time affect flavor, texture, and handling, and how to plan your dough preparation around your schedule.

Practice dividing, balling, stretching, panning, and proofing. We’ll cover sauce preparation, cheese selection and placement, and how much topping to use so your pizza bakes properly without becoming soggy.

Learn to use baker’s percentages and recipe scaling to adjust dough quantities for different pizza sizes, numbers of pizzas, and pan dimensions.

We’ll bake New Haven pizza with coal and explore the oven techniques behind all three pizzas, along with practical adaptations for home ovens, baking stones, steels, and dedicated pizza ovens. You’ll also learn to troubleshoot common dough and baking problems, store and freeze dough, and reheat leftover pizza.

Dough preparation continues across all three evenings so you can follow its development, compare results, and put each lesson into practice.

Your course includes:

• Nine hours of instruction with Chef Gió.

• All ingredients and pizza tastings.

• A recipe and technique workbook, with recipes provided by weight.

• Take-home dough for additional practice.

• A Gió Culinary Studio Certificate of Completion upon completing all three evenings.

Limited to eight students. Minimum enrollment: six.

No professional experience is required. You do not need to take the Italian Pizza Masterclass first.

Registration includes all three evenings.

Please Note: Some classes may run longer depending on the size of the class and level of participation.