New Pizza courses offered for 2012

The International School of Pizza will offer an All American & Sicilian
Combo Course from January 9 - 13th at $3,100 per student. Course includes
New York, Chicago, California, New Haven, Detroit, St Louis-style and
Sicilian.

Students will work on all methods of dough using several types of flour
such as All Trumps, Pendleton, Giusto, Central Milling, and Ceresota.
Students will work hands on using various types of ovens including
Cirigliano Wood Fire, Marsal Double Stack Combo Gas Brick, Woodstone Coal,
Roto Flex Gas Brick and Cuppone Electric.

Hand-stretching technique, tossing, and NY-style, 22-inch slice pies will
all be demoed. Grande, Stanislaus and Fontanini products will be used
throughout the course including other imported and domestic ingredients.

Neapolitan & Classic pizzas will be covered during the Italian Style Pizza
Combo Course February 6-10th at $3,200 per student. Students will work
with Neapolitan flours such as Caputo & San Felice and Italian Flours such
as 5 Stagioni. All ovens listed above except the coal oven will be used
during the course. Hand stretching technique, San Marzano DOP and
Stanislaus Tomato products will be used in Sauce recipes.

For more information please visit www.internationalschoolofpizza.com or
contact Nancy Puglisi at (415) 835-9889 or
nancy@internationalschoolofpizza.com.