PIZZA 101
Dough Science
Flour, hydration, baker's percentages, yeast, salt, mixing, gluten, dough temperature, fermentation, cold proofing, preferments, sourdough, balling and troubleshooting.
Pizzaversity™ • Pizza University
Learn Everything Pizza.
From flour and fermentation to ovens, leases, kitchen design, food cost, hiring, delivery, marketing and expansion. Learn to make pizza. Learn to build the business behind it.
DoughScience • Fermentation
PizzaStyles • Technique
EquipmentOvens • Kitchens
BusinessLease • Build • Operate
MarketplaceSuppliers • Services
The Whole Pizza World
Pizza Is Bigger Than A Recipe.
Pizzaversity™ is built around the complete craft, science, equipment and business of pizza.
From First Dough To First Dollar.
Learn the food. Learn the equipment. Learn the operation. Learn the economics. Then connect to suppliers, services, courses and opportunities.
Pizzaversity Curriculum
Learn Pizza From Every Angle.
Every subject becomes its own learning center, with articles, videos, courses, calculators, comparisons and supplier connections.
PIZZA 110
Sauce School
Raw tomato, cooked tomato, passata, white sauce, pesto, oil bases, herbs, acidity, sweetness, consistency, portioning and food safety.
PIZZA 120
Cheese & Toppings
Mozzarella types, cheese blends, melt, browning, meats, vegetables, mushrooms, moisture control, portioning, premium toppings and prep.
PIZZA 130
Pizza Styles
Neapolitan, New York, New Haven, Detroit, Chicago, tavern, Sicilian, Roman, grandma, bar pie, pan pizza and modern artisan styles.
PIZZA 201
Oven Mastery
Deck, conveyor, impingement, wood, gas, electric and portable ovens. Learn heat transfer, bake profiles, recovery and throughput.
PIZZA 210
Equipment Lab
Mixers, prep tables, refrigeration, proofing, dough dividers, sheeters, peels, pans, hoods, dishwashing, slicers and smallwares.
PIZZA 220
Food Safety
Receiving, cold holding, allergens, sanitation, cleaning, cross contamination, temperature control and health inspection readiness.
PIZZA 230
Production Systems
Prep lists, par levels, dough forecasting, station flow, rush capacity, ticket timing, delivery staging, quality control and waste reduction.
BUSINESS 301
Business Planning
Concept, market, customer, menu, startup budget, revenue model, working capital, break even, risk and operating plan.
BUSINESS 310
Location & Leasing
Trade area, visibility, parking, zoning, restaurant use, utilities, venting, grease, buildout, options, exclusivity and lease due diligence.
BUSINESS 320
Kitchen Design
Receiving, storage, dough, prep, make line, oven, cut table, pickup, delivery, dishwashing, hood, fire suppression and workflow.
BUSINESS 330
Menu Engineering
Recipe costing, portion standards, pricing, contribution margin, bundles, add ons, beverages, limited offers and profitable menu architecture.
BUSINESS 401
People & Training
Hiring, onboarding, production skills, oven training, customer service, scheduling, cross training and standard operating procedures.
BUSINESS 410
Technology
POS, online ordering, kitchen displays, inventory, payroll, scheduling, loyalty, CRM, delivery integration, accounting and analytics.
BUSINESS 420
Pizza Marketing
Brand, storefront, photography, local search, social media, reviews, email, loyalty, community partnerships and customer retention.
BUSINESS 430
Growth & Expansion
Second locations, commissaries, catering, wholesale, frozen pizza, franchising, licensing and multi unit operating controls.
Equipment Lab
Know The Oven Before You Buy The Oven.
Equipment choices affect pizza style, throughput, labor, utilities, ventilation, floorplan, capital cost and maintenance.
- Deck ovens
- Conveyor ovens
- Impingement ovens
- Wood ovens
- Gas ovens
- Electric ovens
- Mixers
- Dough dividers
- Dough rounders
- Sheeters
- Prep refrigeration
- Walk ins
- Proofing equipment
- Ventilation
- Fire suppression
- Dishwashing
- Peels and pans
- Scales and thermometers
- Warmers
- POS systems
Pizza Atlas
Every Major Style Gets Its Own Classroom.
History, dough, hydration, fermentation, shaping, toppings, oven type, bake time, texture, equipment and commercial production.
NeapolitanHigh heat • soft center • cornicione
New YorkFoldable • crisp • deck baked
New HavenThin • charred • apizza
DetroitPan • airy • caramelized edge
ChicagoDeep dish • layered • long bake
TavernThin • crisp • square cut
SicilianThick • airy • pan baked
RomanCrisp • airy • multiple forms
GrandmaPan • rectangular • home style
Bar PieThin • compact • crisp
CaliforniaCreative • ingredient driven
StuffedLayered • substantial • pan
Sheet PanEfficient • high yield
Gluten FreeAlternative structure • process control
Modern ArtisanFlour • fermentation • craft
Build Your Pizza Place
From Empty Space To Opening Night.
Pizzaversity™ should teach the business in the real order owners face it.
01
Choose The Concept
Slice shop, delivery, takeout, full service, food truck, ghost kitchen, artisan, family, premium or value.
02
Validate The Market
Customer demand, competition, demographics, lunch traffic, evening demand, delivery radius and local pricing.
03
Build The Budget
Construction, equipment, deposits, professional fees, permits, opening inventory, payroll and working capital.