Pizza School Masters Kansas. These two masters are going to be rocking the pizza world in Kansas City! Big Blain and Brady spent the week doing the Master course. They came in a blank slate and took in all we had to offer.
They are doing a semi-fast casual pizza and beer place in about 5,000 square feet. They are going to make amazing pizza and cook it in the 140 Inferno Series Wood Gas Combo Revolving Brick Oven. The Concept is going to have a self-service beer system outside seating and Brewery as well as amazing pizza. We worked on some amazing pizzas, sauces, sandwiches, paninis, garlic knots calzones, rolls, and roasted wings. This is going to be a great concept model and should be nothing more than a home run with food cost and labor in line!
Blain and Brady were truly great students, everything was so new to them and they relay loved some of the specialty items they have seen. We are going to be working them through the processes and helping them with everything they need from menu development, design and equipment needs so the can be successful. The goal is to keep it simple, but great and become a leader in the fast-casual brewpub and pizza. Pizza School of New York
Pizza School Vietnam? Well, partly true! This week’s Master Student at the Pizza School of New York! Big Sunny all the way From Vietnam.
Sunny Tran, an IT developer who runs his own company in Vietnam (and a family man) came to train with the Goodfella’s Pizza School Team for the six-day master course. His goal was to learn all the secrets of great pizza making and New York style pizza as well. He wants to open a chain of pizza shops in Vietnam and corner the market on delivery, great pizza, and service.
Making pizza all day and night, he really worked hard to learn the art and Sunny is now ready to take back the skills and knowledge necessary to make great pizza in Vietnam. Great Job Sunny!
His ideas are to build a fast-casual pizza place with service and a cool, hip and trendy environment. Sunny says ” there are many chains popping up like pizza hut and dominos pizza who are dominating the pizza market. But nobody makes great pizza or has an environment that is trendy with great pizza.” He Believes that providing great pizza “like we make” will set him apart from all others and allow him to succeed in the pizza market as well as become a major player in the pizza world of Vietnam.
We will be helping him design a great place as well. He will be using a rotary wood-fired oven provided by the New York Brick Oven Company! New York Brick Oven Company The first Rotary oven in Vietnam and the first fast-casual pizza places that make fantastic pizza as well? That sound like an incredible recipe for success. So Lookout Vietnam there’s a new “pizza slinger” in town. Best Of Luck and Congratulations Sunny!
To all Our alumni Welcome Sunny to the group of pizza masters and wish him all the best!
The Best Pizza Dallas Texas. This Weeks Student Sean Ward all the way from Dallas Texas Determined to be nothing but the best! He was also at our “friend” Tonys Pizza School recently, but as you can see it wasn’t enough to fill that void of knowledge needed and get the true hands-on experience that you can only get with one on one training. Great Move, because we covered all the bases and then some and had an incredible time at it too.
His Goal is to create one of the best fast-casual pizza concepts in Dallas, and show the rest of the fast-casual players how to do it right. As he sees it “there is a huge void in quality pizza with the fast-casual chain leaders”. (I couldn’t agree more) He truly is a passionate pizza maker, with some great skills and a keen business sense as well. So Look out Dallas Here comes our latest Master.
Sean, we are truly looking forward to working with you on your project and your goal of being the best pizza Dallas Texas.
It was a great week and I’m sure we made a great friend for life and would like to welcome him to the Alumni.
Seattle’s Best Pizza coming soon! We would like to congratulate Big John Genna. All the way from Seattle to New York. John came in with all kinds of ideas and passion about what he would like to do. Serving great new York Pizza and Chicago deep dish. He really is truly a great Guy who is determined to nail his concept, and understand all he can to master the Art of Pizza .
He and his childhood friend Moe (who hails from Chicago) are now opening a New York-Chicago deep dish pizza bar in Seattle.
He spent 6 days with us learning everything he could. Making great dough, sauces, breads, toppings and yes even Chicago deep dish pizza! I must admit we nailed the deep dish on the first shot. John and Mo have been working on there concept for quite some time. We reviewed menu options, food cost, layout, design took it all apart and built it back up again. We are going to be working with him for awhile as he and Mo are now part of the alumni and are definitely going to rock the Seattle Pizza Scene with Seattle’s Best Pizza , beer and sandwiches made with home made bread and the freshest ingredients . IMG_0949.TRIM
I think Seattle is Going to be quite surprised when they get a slice of New York and Chicago served up. Every Body Knows John’y Moe’s Pizza. Great slogan , and I’m sure it will be true as well as Seattle’s Best Pizza!
Big Scotty all the way from Indiana came to the pizza school of New York loaded with passion and really fired up! He is perusing his life dream of rocking his own amazing pizza joint in Indiana. He came to master the art and create the best pizza. Big Scotty worked real hard and picked up the art of pizza making like a pro.
Here he is live showing off his creation an amazing New York Style Pizza. Scotty is going to be rocking Indiana soon. He is currently building out his own store and will be bringing all the passion of a man who is “Living the Dream” Best of Luck Scott you definitely will be rocking the pizza world!
The Oven of Choice From The New York Brick Oven Comapny ! The Inferno 125 wood fired pizza oven!!
Pizza School New Jersey? Another amazing student and Now Pizza Master Manuel Romero! An incredible hard-working student (and native of Central America) will now be rocking the pizza world in Philipsburg New Jessey. Manuel, a previously experienced pizza maker came her to master the art. His success is as follows. “I can’t thank you all enough for showing me the way to make such incredible pizza. I never knew the science and techniques of how to make a perfect dough every time. It was something that I always guessed at. The pizzas also are just amazing as well as the sauces. I believe that we will be successful now that we understand how to do it right. There is no other pizza like this anywhere. The staff Andrew, Scot, and Chico are just amazing, friendly and professional. Thank you all! You guys are really the best and I can’t wait to make great pizza.”
Working with great students who have a passion for all they do is just incredible We wish them all the best and will always be glad to assist them with all they need. For us its a lifetime connection and all part of the pizza brotherhood.
Pizza School Success is what it’s all about. We have helped hundreds of great students from all over the world learn the art of pizza! Almost all of our students are new to the business. They all come to us with dozens of questions, not only about pizza but the whole business model.
We are here to help you succeed. Yes, we are the only one on one pizza school. What that means is you get our strict attention in a complete hands-on environment. You make the dough you make the sauce you cook the bread and toppings. You also make all the pizzas and serve them to our guest. This one on one training is what makes pizza school success a reality for hundreds of students worldwide!
Check out some of our incredible alumni.
So when your ready to taste succcess we are here for you ! Best wishes and succcess to all. Pizza Succces
What Makes Goodfella’s Pizza School of New York the World’s Best Pizza School?
We are the only one on one pizza school that teaches live in a restaurant by world champion pizza makers. With over 27 years of experience we teach people the art of pizza! We teach our students everything there is to know about the bushiness as well.
Some schools have classes with up to “8” people in a class and teach one style of pizza! We find that rather “amusing” We are all hands on and teach our students everything we know! With 27 years of experience (and being 4 x world champion pizza makers) we have helped 100s of people open restaurants all over the world and that’s a lot of experience !
So What can you learn: New York Style Pizza, (where else but New York could you learn New York style pizza but New York)
Wood fired Brick Oven Pizza, Gourmet Bread, Fantastic Sauce Recipes, all about dough making we will teach you everything there is to know on how to make perfect consistent dough every time! You will make amazing Breads, Rolls, Calzones, Thick crust Sicilian style pizza and Grandma pizza too. How to prep toppings, what cheeses to use, how to stretch and toss dough too! We will show you how to make all of world champion pizzas with all the gourmet sauces to. Sauces like Vodka sauce, Porcini sauce ,Roasted Pepper Cream sauce, Cheddar Scallion Sauce Deseret Pizza, Tiramisu. Salad Pizza, Garlic knots, Cinnamon knots, The secret “Salazone”,Flat Breads and The Best Garlic Bread on the planet, even roasted wings !! Now That may sound like more then you can think with or even imagine but you do it all every day.
Most importantly its all about you!
You are the only student, we work you hard and we love what we do. It’s one of the friendliest learning experiences you can have as well.
We also provide training materials, recipes, product list with all you need to purchase from vendors. Inventory controls, Food costing and profit and loss review . If you need equipment list we have you covered! We are here to help you through your opening process and will always be available to answer all your questions.
Call Today 718 987 2422 we will be glad to rock your pizza world!
What will one on one training get you in a famous pizzeria by 2 World Champion Pizza makers? A boatload of Pizza School success Stories! Our alumni are doing huge things out there in the pizza world. From every corner of the earth, aspiring pizza restauranteurs have come to the iconic Goodfella’s Brick Oven Pizza in Staten Island and have learned the trade hands on by 2 World Champion Pizza makes and founders of the school, Scot Cosentino and Andrew Scudera. Students attribute most of their success to learning award-winning pizza recipes in a live environment, with all the focus on each individual student. Since the course is geared towards the individual’s needs, concepts, visions, and aspirations, the graduate leaves beyond empowered to take on a very competitive industry.
If you are thinking of getting into an industry where 8 out of 10 restaurants fail within their 1st 2 years, there is no better springboard then the Pizza School of NY to launch you into the industry with a huge advantage.
Below are just some members of our Pizza School of NY Family, our great alumni, doing huge things in the pizza world… all over the world.
Pizza PI VI: the Worlds 1st Pizza Boat
Tara and Sasha Bouis opened the World’s 1st Pizza Boat in the Virgin Islands. They had the vision to open the 1st of its kind and acted upon it. It is a tremendous success today!
Five Points Pizza: Nashville TN
The crew from 5 points pizza have been voted Best Pizza in Nashville 5 years in a row!
For most of my 23 years in the pizza business, I was always fascinated with the dough making process. As of recent years, there is alot of implementation of wild yeast starters in pizza dough recipes. Often times a new student in pizza will ask a question on how something will “come out” when using certain ingredients or methods. My answer is always the same, “Let’s do it and see what happens!” We then get to see first hand the results of our experiment. This is how we learn about how the ingredients interact with each other. First hand, real life, right in front of you, to taste, and touch, and smell. Quite honestly, I have gotten some bad results from experimenting throughout the years. I have had some great results too. But I have always reverted back to my good old dough recipe because it was always so versatile and awesome. I have to say, after this wild yeast starter experiment, I am very very excited.
My latest pizza project here at the Goodfella’s Pizza School of NY was making a wild yeast starter from scratch and incorporating it into my dough recipe. The results were amazing! I am going to illustrate how I did it, all the tools and techniques I used, the ingredients as well as timelines so you can play around at home or in your business and see and taste the results for yourself.
These are the exact ingredients I used to make the natural yeast starter. I bought them from my local health food store.
Here we go. We are going to take 1 of the clean Mason Jars and we are going to place it on the scale. Press Tare to 0 out the scale. Add 100 grams of whole grain Rye Flour and 150 grams of water. We are going to want to keep this in a warm place, preferably 80 degrees. If you are going to store it somewhere cool, use 80 degree water to start off. Mix the water and flour together until completely incorporated. Be sure to cover the jar. Also try storing this out of direct sunlight. Now we wait 24 hours.
You may have observed some activity in your new baby starter. Do not worry if it looks exactly the same as the day before. In just 24 hours my starter had a surge in activity and looked like the picture to the right. You can see the tiny bubbles of gas building in this mixture of rye flour and water. As we continue to mix this with new flours and water, the initial boom of activity will mellow down a bit. As we continue to feed it, it will ramp back up. Take your 2nd mason jar and put it on the scale. Hit the Tare to 0 the scale out. Using your spatula, take 75 grams of the mixture you are already fermenting from the day before and discard the rest. Add 50 grams of Rye Flour, 50 grams of Whole Wheat Flour, and 125 grams of water. I used 80 degree water. Mix it up until all the flour is hydrated and combined well. Cover your jar and store it in the same warm spot for another 24 hours. Be sure to clean out the jar you previously used so we can use it on day 3.
Again, on the beginning of the 3rd day its ok if you have not seen much activity. You can see here to the left that by the beginning of my 3rd day, beneficial bacteria and yeast are beginning to take hold.
Regardless of what your new starter is showing you, keep on feeding and you will soon see this starter take form.
Take your clean jar and 0 it out on the scale. Scoop 75 grams of the mixture you have been fermenting the day before into the clean jar, add 50 grams of Rye Flour, 50 grams of Whole Wheat Flour, and 125 grams of water. Stir and incorporate well till all is hydrated. Cover the jar and rest in the same warm spot for 24 hours until day 4. Clean out your previous jar.
Day 4 is the first day we begin to feed our starter twice a day. I fed my starter 10 am every morning and 10 pm every evening. You can do it anytime that is convenient for you but it must be fed every 12 hours.
By day 4 you should be seeing activity if you have not already. You should see bubbles scattered throughout the mixture. You may see that the mixture has risen and fallen a bit seeing the streaks along the glass where the starter once risen to.
We are feeding the same way as day 3: 0 out your clean jar on the scale and scoop 75 grams of the mixture you have been fermenting, discarding the rest. Add 50 grams of Rye Flour, 50 grams of Whole Wheat Flour, and 125 grams of water. Mix thoroughly, cover it up, and let it rest in a warm spot for 12 hour. Set an alarm on your phone or timer so you do not forget to feed it. After 12 hours, repeat the steps above again and store it overnight for another 12 hours.
You are going to feed the starter the same ingredients as day 4 every 12 hours on day 5 and 6. You can see that the activity was so strong in my starter on day 5 that it overflowed out of the small container I stored it in. Don’t forget to feed your starter!!!
In the morning on the 7th day, 0 out your clean jar on the scale. Add 50 grams of the mixture you have been fermenting, 100 grams of your staple flour (in my case it is All Trumps 50111) and 100 grams of water. We are finished with the Rye flour and the Whole Wheat flour for now. Mix well and hydrate. Cover and rest in the same warm spot and repeat this process 12 hours later.
Your starter should rise and fall predictably by now. If it is, its ready to be used in a recipe. If it is not rising and falling predictably, refresh your starter for a day or two more until it begins to show signs strength. This happened to me, so I reverted back to the Rye and the Whole Wheat for an additional day. On my 9th day, I omitted the Rye and Whole Wheat and went back to the All Trumps. My starter has been stronger ever since.
Now that you have your wild yeast starter, what do I do with it? How do I use it in a pizza dough recipe? How much starter do I use?
Our online course below will easily teach you how to incorporate your new starter into a phenomenal authentic pizza dough recipe. Included in the course is a recipe for commercial use as well as a small scale recipe for home bakers. You will learn how to build your starter up, how much to use, how to incorporate it with a variation of a dough recipe that has rocked the International Pizza Expo!
The Forno Bello Series (Beautiful Oven Series) is an incredible 33″ X 35″’ wood fired pizza oven. It comes in 2 beautiful colors (Red or Tuscan Yellow). Featuring a cool modern design on the traditional brick oven, by the world champion Pizza School of New York.
Fast heat up times for making incredible wood fire pizzas, steaks, chicken, fish, bread and incredible desserts!