In the Dough - Lesaffre May 2018 - 4

Lesaffre Pizza
Innovation Center

20

SCHOOLS
WORLDWIDE

100
MASTERS
IN THE
WORLD

Chef Leo Spizzirri, Maestro
Instruttore, PFC, has always
been known as a dough
guy. He's studied under the
best and always strives to
be the best. That's why he
is so proud to play a key
role in a new pizza/bakery
education program in an
innovative partnership with
Lesaffre Yeast Corporation
and Red Star Yeast.

The Scuola Italiana
Pizzaioli is the oldest and
most prestigious pizza
school located in Italy, and
the North American Pizza
and Culinary Academy is
the second official school
in the United States.
Spizzirri earned his master
certification at Scuola
Italiana Pizzaioli in all five
styles of Italian pizza.

"My grandmother used Red
Star Yeast. It's always been
a brand I trusted," Spizzirri
said. "I am very honored
they would consider
partnering with me."

"My training started
in 2007 as a pizza
maker from a baker's
perspective," he said. "I
look at doughs and dough
development on a lot
more granular level. I'm
known as a dough guy."

The Lesaffre Pizza
Innovation Center is part of
the North American Pizza
and Culinary Academy,
which recently opened in
May 2018 in the Chicago
suburb of Lisle, Illinois.
The academy features
top-of-the-line equipment,
including Forno Bravo
pizza ovens, a commercial
kitchen, Hobart mixers and
more.

The North American Pizza
and Culinary Academy is
led by Spizzirri, master
Instructor and member
of the World Pizza Team.
Currently there are only
20 schools worldwide.
The scuola certifies pizza
chefs from across the
globe, with about 100
masters in the world.

"I've gone back to Italy
every year for 10 years,"
Spizzirri said. "In November
2017, I became the
second master instructor
in the United States.
I've always envisioned
opening a school, and
when we decided to do
it, we wanted to open a
legitimate certified pizza
school using the same
curriculum as in Italy."
At the North American
Pizza and Culinary
Academy, the goal is to get
everyone as excited about
pizza. Cooking is a life skill
that gives back in the most
rewarding ways, Spizzirri
says. From novice to fullfledged fellow foodies,
classes are designed for
people of all ages and skill
sets.
The academy's state-ofthe-art cooking school
specializes in interactive
education. The handson and demonstrative
classes are led by dynamic
professional chefs versed



Table of Contents for the Digital Edition of In the Dough - Lesaffre May 2018

In the Dough - Lesaffre May 2018 - 1
In the Dough - Lesaffre May 2018 - 2
In the Dough - Lesaffre May 2018 - 3
In the Dough - Lesaffre May 2018 - 4
In the Dough - Lesaffre May 2018 - 5
In the Dough - Lesaffre May 2018 - 7
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
https://www.nxtbookmedia.com