Join Salvatore's Pizza Masterclass in Toronto and learn from world-class pizzaiolos. Our intensive hands-on course will transform you into a pizza-making expert.
Discover Our CourseLearn the science behind perfect pizza dough. Understand flour types, hydration ratios, fermentation, and kneading techniques.
Create authentic Italian sauces from fresh ingredients. Learn the art of balancing flavors and selecting quality toppings.
Master the traditional hand-stretching method to create perfectly round, thin-crust pizza bases without a rolling pin.
Learn to manage fire temperature and cook pizza in our authentic wood-fired oven for that perfect char and flavor.
Create Neapolitan, Roman, Sicilian, and contemporary pizza styles. Learn regional variations and modern adaptations.
Prepare your signature pizza, receive feedback from master pizzaiolos, and earn your Salvatore's certification.
Master cold and room temperature fermentation for optimal flavor and texture.
Control wood-fired oven temperatures for perfect baking every time.
Develop the delicate touch to stretch dough without tearing.
Identify and select the finest Italian ingredients for authentic flavor.
Born into a family of pizzaiolos in Naples, Marco trained at the Associazione Verace Pizza Napoletana. He brings traditional techniques passed down through generations, having worked in pizzerias across Italy before bringing his expertise to Canada.
Giovanna revolutionized Roman-style pizza in Toronto with her innovative thin-crust techniques. She's won multiple awards including "Best Pizza in Ontario" 2019 and is passionate about teaching the art of perfect dough hydration and stretching.
"As a home cook, I never thought I could make restaurant-quality pizza. Marco's patience and expertise transformed my skills. My family can't believe the pizzas I make now!"
"I took this course to open my own pizzeria. The hands-on experience with wood-fired ovens and authentic Italian techniques gave me the confidence to launch my business."
"Giovanna's attention to detail is incredible. I learned not just recipes, but the science behind great pizza. This course is worth every penny!"