course introduction

Learn the Art of Neapolitan Pizza

During this Authentic Education Workshop, Fiero is excited to invite you to learn from the master of Neapolitan Pizza in the US, world renowned pizzaiolo Roberto Caporuscio. Having started his journey on a dairy farm in Italy crafting artisan cheese, Roberto went on to study the art of Neapolitan pizza with the most talented pizza masters in its birthplace, Napoli.

After opening various pizzerias in the United States, -including the critically acclaimed Keste Pizza (named #1 Pizza in New York and “Best Pizza” in New York State by both New York Magazine and Food Network Magazine) -Roberto began serving as U.S. President of the Association of Neapolitan Pizza Makers (APN).

As a passionate advocate of the Neapolitan Pizza Industry, he shares his enthusiasm for the art of pizza through classes and hands-on teaching. In this course, you will learn all there is to know about this form of art, expressed in pizza using old world methods and artisanal ingredients.

Traditional Neapolitan Pizza Class with Roberto Caporuscio
Roberto Caporuscio

Neapolitan Pizza Master

Roberto Caporuscio

Roberto Caporuscio began his authentic pizza-making skills straight from the source – Italy. Roberto was born and raised on a dairy farm in Pontinia, Italy where he first developed his culinary skills producing and selling cheese. It was, however, in Napoli, the birthplace of pizza, where he went to study the art and craft of Neapolitan pizza with the most talented pizza masters, including Antonio Starita. After training with the best, he established two successful pizzerias in Pittsburgh, PA, then A Mano in Ridgewood, NJ, and ultimately in New York City in 2009 when he opened Kesté Pizza & Vino on Bleecker Street, followed by Don Antonio in Midtown in February, 2012.

Roberto serves as U.S. President of PAF Pizza Academy Foundation, the elite Italian governing body teaching the 300-year-old art of Neapolitan pizza making, and certifies adherence to authentic procedures. The pizza maestro is called upon by numerous restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizza-making course at which he issues APN certification to aspiring Neapolitan pizza makers/restauranteurs around the world.

Currently, Roberto is the president and owner of Keste Pizza & Vino where he teaches the art of cheese making at the Fulton location’s pizza school.

Artisan New York style pizza, whole pie
Fiero test kitchen with Castelli oven
Neapolitan pizza on a pizza peel

Fiero AUTHENTIC EDUCATION

Course Details

November 20

Monday

SCHEDULE
9:30 AM
Arrival and Check In
AM
Welcome and Introduction
AM
Summarized History of Neapolitan Pizza and Ingredients
AM
Dough: Fermentation & Leavening Techniques
Break
PM
Dough: Making, Mixing, & Kneading
PM
Dough: Sectioning & Dough Ball Formation
PM
Stretching Technique
PM
Questions and Answers

November 21

Tuesday

SCHEDULE
9:30 AM
Arrival and Check In
AM
Ingredients Overview and Prep
AM
Topping and Dressing the Pizza
AM
Knowing your Oven
Break
PM
Lighting the Oven, Curing and Preparing to Bake
PM
Baking Neapolitan Pizza and the Most Common Mistakes
PM
Course Summary
PM
Questions and Answers
Click on the link to enroll and learn to bake delicious and authentic Neapolitan pizza – all built upon grounded knowledge in true Italian techniques!

*Seating limited to fifteen registrants*

You’ll need:

  • Items for notetaking
  • Kitchen shoes (non-slip)

The workshop will take place at Kesté Pizza at 77 Fulton St, New York, NY 10038. Their demo kitchen features a wide assortment of premier Fiero equipment in the heart of Manhattan’s downtown Financial District, and is easily accessible by car or New York City subway.

Contact us