From one-man corner pizzerias to wholesale pizza production facilities, great pizza starts with great dough. Practical Pizza Production Technology and Innovation is an essential seminar for anyone in the pizza industry.

Whether thick crust, thin crust, stuffed, New York, Chicago, or Neapolitan style, decisions about product quality, variety, and consistency, based on the interaction of ingredients and production methods common to every pizza operation, are the focus of this course. Questions are encouraged, answers are practical, and hands-on instruction in the lab reinforces information discussed in lectures.