Built on dough, fueled by passion
What started in a small food court kitchen has grown into something we're genuinely proud of. We teach people how to make pizza the right way—no shortcuts, no pretense. Just good technique, real ingredients, and the kind of knowledge that comes from actually doing this work every day.
How we got here
Five years of learning what works, what doesn't, and why craft matters more than we first thought.
Started with a simple idea
Opened our first training station at Carrefour Laval. The goal was straightforward—teach proper pizza fundamentals to anyone curious enough to learn. We had three ovens and a lot of optimism.
Refined our approach
After working with dozens of students, we realized people needed more than recipes. They needed to understand fermentation, heat management, and ingredient behavior. So we rebuilt our curriculum from scratch.
Expanded the training scope
Added advanced modules covering regional styles—Neapolitan, Roman, Sicilian. Brought in guest instructors who've spent decades perfecting their methods. Our students started winning local competitions.
Where we are now
Running intensive workshops for home cooks and aspiring professionals. Teaching not just technique, but the reasoning behind every step. Our focus remains the same: make better pizza through better understanding.
What actually matters to us
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Honest instruction
We tell you when something's difficult. We explain why certain methods work better than others. No magical thinking or oversimplified shortcuts.
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Respect for process
Good dough takes time. Proper fermentation can't be rushed. We teach patience alongside technique because that's how real quality happens.
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Small group focus
Maximum six students per session. Everyone gets hands-on time with equipment and direct feedback on their work. This isn't lecture-based learning.
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Ingredient awareness
Understanding flour protein content, tomato acidity, cheese moisture levels—these details matter. We teach you to think about what you're actually working with.
How we actually teach
Our method combines demonstration, practice, and immediate correction. You'll make mistakes—that's expected. The goal is understanding why they happened and how to fix them.
Foundation techniques
Proper dough mixing, kneading methods, fermentation control. We start with the basics because everything else depends on getting these right. Most problems trace back to weak fundamentals.
Hands-on repetition
You'll stretch dozens of dough balls during a session. Work with different hydration levels. Learn what properly developed gluten actually feels like under your hands.
Heat management
Understanding oven behavior, stone temperature, cooking times for different thicknesses. This is where theory meets reality—and where many home pizzas fall apart.
Why this matters
Pizza seems simple until you try making it well. Then you realize there's actual skill involved—timing, temperature control, ingredient selection. These things make the difference between mediocre and memorable.
We've been doing this long enough to know what works in real kitchens, not just cooking show setups. Our students learn methods they can actually use at home or in their own businesses. That's the whole point.
If you're serious about improving your pizza-making skills, we'd be happy to show you what we've figured out. Sessions for summer 2026 open for booking in March.
Get in touch