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.

Function of ingredients, dough, tomato products, cheese, meat toppings, herbs, and spices will be covered, as well as health-conscious aspects of pizza including gluten-free products, and salt and sodium reduction. This fast-paced seminar will also address pizza production equipment, pans, and tools; and business management and marketing, as well as additional topics. 

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.

Learn from the Experts

AIB's expert technical staff and recognized industry professionals teach the course in state-of-the-art production labs where students will receive comprehensive, easy-to-understand instruction on current pizza production methods, marketing, and financial management