PIZZA 101
Dough Science
Flour, hydration, baker's percentages, yeast, salt, mixing, gluten, dough temperature, fermentation, cold proofing, preferments, sourdough, balling and troubleshooting.
Pizzaversity™ • Pizza University
Learn Everything Pizza.
From flour and fermentation to ovens, leases, kitchen design, food cost, hiring, delivery, marketing and expansion. Learn to make pizza. Learn to build the business behind it.
DoughScience • Fermentation
PizzaStyles • Technique
EquipmentOvens • Kitchens
BusinessLease • Build • Operate
MarketplaceSuppliers • Services
The Whole Pizza World
Pizza Is Bigger Than A Recipe.
Pizzaversity™ is built around the complete craft, science, equipment and business of pizza.
From First Dough To First Dollar.
Learn the food. Learn the equipment. Learn the operation. Learn the economics. Then connect to suppliers, services, courses and opportunities.
Pizzaversity Curriculum
Learn Pizza From Every Angle.
Every subject becomes its own learning center, with articles, videos, courses, calculators, comparisons and supplier connections.
PIZZA 110
Sauce School
Raw tomato, cooked tomato, passata, white sauce, pesto, oil bases, herbs, acidity, sweetness, consistency, portioning and food safety.
PIZZA 120
Cheese & Toppings
Mozzarella types, cheese blends, melt, browning, meats, vegetables, mushrooms, moisture control, portioning, premium toppings and prep.
PIZZA 130
Pizza Styles
Neapolitan, New York, New Haven, Detroit, Chicago, tavern, Sicilian, Roman, grandma, bar pie, pan pizza and modern artisan styles.
PIZZA 201
Oven Mastery
Deck, conveyor, impingement, wood, gas, electric and portable ovens. Learn heat transfer, bake profiles, recovery and throughput.
PIZZA 210
Equipment Lab
Mixers, prep tables, refrigeration, proofing, dough dividers, sheeters, peels, pans, hoods, dishwashing, slicers and smallwares.
PIZZA 220
Food Safety
Receiving, cold holding, allergens, sanitation, cleaning, cross contamination, temperature control and health inspection readiness.
PIZZA 230
Production Systems
Prep lists, par levels, dough forecasting, station flow, rush capacity, ticket timing, delivery staging, quality control and waste reduction.
BUSINESS 301
Business Planning
Concept, market, customer, menu, startup budget, revenue model, working capital, break even, risk and operating plan.
BUSINESS 310
Location & Leasing
Trade area, visibility, parking, zoning, restaurant use, utilities, venting, grease, buildout, options, exclusivity and lease due diligence.
BUSINESS 320
Kitchen Design
Receiving, storage, dough, prep, make line, oven, cut table, pickup, delivery, dishwashing, hood, fire suppression and workflow.
BUSINESS 330
Menu Engineering
Recipe costing, portion standards, pricing, contribution margin, bundles, add ons, beverages, limited offers and profitable menu architecture.
BUSINESS 401
People & Training
Hiring, onboarding, production skills, oven training, customer service, scheduling, cross training and standard operating procedures.
BUSINESS 410
Technology
POS, online ordering, kitchen displays, inventory, payroll, scheduling, loyalty, CRM, delivery integration, accounting and analytics.
BUSINESS 420
Pizza Marketing
Brand, storefront, photography, local search, social media, reviews, email, loyalty, community partnerships and customer retention.
BUSINESS 430
Growth & Expansion
Second locations, commissaries, catering, wholesale, frozen pizza, franchising, licensing and multi unit operating controls.
Equipment Lab
Know The Oven Before You Buy The Oven.
Equipment choices affect pizza style, throughput, labor, utilities, ventilation, floorplan, capital cost and maintenance.
- Deck ovens
- Conveyor ovens
- Impingement ovens
- Wood ovens
- Gas ovens
- Electric ovens
- Mixers
- Dough dividers
- Dough rounders
- Sheeters
- Prep refrigeration
- Walk ins
- Proofing equipment
- Ventilation
- Fire suppression
- Dishwashing
- Peels and pans
- Scales and thermometers
- Warmers
- POS systems
Pizza Atlas
Every Major Style Gets Its Own Classroom.
History, dough, hydration, fermentation, shaping, toppings, oven type, bake time, texture, equipment and commercial production.
NeapolitanHigh heat • soft center • cornicione
New YorkFoldable • crisp • deck baked
New HavenThin • charred • apizza
DetroitPan • airy • caramelized edge
ChicagoDeep dish • layered • long bake
TavernThin • crisp • square cut
SicilianThick • airy • pan baked
RomanCrisp • airy • multiple forms
GrandmaPan • rectangular • home style
Bar PieThin • compact • crisp
CaliforniaCreative • ingredient driven
StuffedLayered • substantial • pan
Sheet PanEfficient • high yield
Gluten FreeAlternative structure • process control
Modern ArtisanFlour • fermentation • craft
Build Your Pizza Place
From Empty Space To Opening Night.
Pizzaversity™ should teach the business in the real order owners face it.
01
Choose The Concept
Slice shop, delivery, takeout, full service, food truck, ghost kitchen, artisan, family, premium or value.
02
Validate The Market
Customer demand, competition, demographics, lunch traffic, evening demand, delivery radius and local pricing.
03
Build The Budget
Construction, equipment, deposits, professional fees, permits, opening inventory, payroll and working capital.
04
Find The Space
Visibility, traffic, parking, zoning, permitted restaurant use, grease, hood path, gas, power, plumbing and delivery access.
05
Negotiate The Lease
Rent, term, options, fixturing, tenant improvements, signage, exclusivity, assignment and guarantees.
06
Design The Kitchen
Receiving, storage, prep, dough, make line, oven, cut table, pickup, delivery staging, dishes and waste.
07
Permits & Inspections
Building, plumbing, electrical, gas, mechanical, fire, health, accessibility, signage and occupancy approvals.
08
Build The Menu
Recipe standards, portion control, sizes, modifiers, appetizers, beverages, bundles and profitable pricing.
09
Source Everything
Flour, tomatoes, cheese, meat, produce, oil, boxes, chemicals, equipment, maintenance and backup suppliers.
10
Hire & Train
Managers, dough, prep, make line, oven, cut station, counter, delivery and cleaning staff.
11
Open The Doors
Soft launch, capacity testing, ordering systems, service standards, reviews and opening week controls.
12
Measure & Grow
Sales mix, food cost, labor, waste, order times, repeat customers, cash flow and expansion readiness.
Careers + Skills
Learn The Job. Learn The Business.
Pizzaversity™ can serve both the future owner and the person walking into their first pizza job.
- Dough prep
- Pizza maker
- Oven operator
- Prep cook
- Shift supervisor
- Kitchen manager
- General manager
- Delivery operations
- Equipment technician
- Restaurant designer
- Food sales representative
- Pizza consultant
- Franchise operator
- Multi unit manager
- Product developer
- Pizza entrepreneur
Pizzaversity Tools
Calculators, Checklists & Templates.
Give people reasons to return to Pizzaversity™ every time they test dough, price a menu, shop equipment or plan a new location.
Dough Calculator
Baker's percentages, hydration, yeast, salt, ball weight and total dough.
Food Cost Calculator
Ingredient cost, recipe cost, pizza cost and target food cost percentage.
Pricing Calculator
Selling price, gross contribution, discounts, delivery and commission impact.
Oven Capacity
Estimate pizzas per hour from oven type, bake time and peak loading.
Startup Budget
Construction, equipment, fees, inventory and working capital.
Lease Checklist
Utilities, venting, grease, restaurant use, signage and key lease clauses.
Equipment Planner
Build a full package based on pizza style, volume and service model.
Opening Checklist
Permits, contractors, suppliers, hiring, training, technology and launch.
Recipe Cost Sheets
Standard weights, yield, portions, supplier prices and variance.
Dough Log
Temperature, hydration, fermentation and bake result tracking.
Labor Planner
Schedule station coverage around forecast sales and rush periods.
Break Even
Estimate the sales required to cover fixed and variable costs.
Worldwide Pizza Marketplace
Learn It. Find It. Buy It. Build It.
Education leads into the commercial ecosystem. Pizzaversity™ can connect buyers and operators with the companies behind the pizza industry.
- Commercial ovens
- Home ovens
- Mixers
- Dough equipment
- Refrigeration
- Prep tables
- Ventilation
- Dishwashing
- Flour suppliers
- Tomato suppliers
- Cheese suppliers
- Meat suppliers
- Produce suppliers
- Packaging
- POS systems
- Online ordering
- Restaurant designers
- Architects
- Contractors
- Equipment dealers
- Repair services
- Food distributors
- Insurance
- Financing
- Restaurant brokers
- Consultants
- Training providers
- Careers
- Pizzerias for sale
- Franchise opportunities
Pizza Domains For Sale
A marketplace for pizza related digital real estate, from restaurant names and local pizza domains to ingredient, equipment, delivery and product brands.
Restaurant DomainsPizza Brand NamesLocal Pizza DomainsIngredient Domains
Equipment DomainsProduct DomainsDelivery DomainsPremium DomainsSubmit A Domain
The Pizza Reference Library
Every Pizza Question Needs A Home.
This is where Pizzaversity™ becomes evergreen and enormous.
Ingredients Encyclopedia
Flour, water, yeast, starters, tomatoes, cheese, meats, vegetables, mushrooms, oils, spices, specialty ingredients and allergens.
Operations Encyclopedia
Storage, production, inventory, purchasing, scheduling, cleaning, maintenance, delivery, catering and operating systems.
Pizza Industry
History, regional traditions, pizza makers, restaurants, equipment innovation, ingredients, trade shows, competitions, trends and news.
Courses + Credentials
A Real Pizza Learning Path.
Free knowledge for everybody, structured learning for the people who want to master the craft or build a career.
LEVEL 1
Pizza Foundations
Ingredients, dough, sauce, cheese, shaping and baking.
LEVEL 2
Pizza Maker
Production, styles, oven operation and consistency.
LEVEL 3
Pizza Professional
Food safety, costing, prep, inventory and shift operations.
LEVEL 4
Pizzeria Operator
Finance, leasing, equipment, staff, technology and marketing.
LEVEL 5
Pizza Entrepreneur
Expansion, franchising, wholesale, licensing and multi unit systems.
Pizzaversity™
Pizza University. One place to learn the craft, science, equipment, people and business behind pizza.
