What’s on the Menu:
• Italian Artisan Dough
• Classic Italian Sauce
• La Regina Pizza
Pizza is one of those subjects that rewards serious study. The good news for you is that few people have studied it more seriously than Leo Spizzirri. A first-generation Italian-American trained by a 13-time World Pizza Champion and certified as one of only 100 Master Instructors worldwide by the Scuola Italiana Pizzaioli in Venice, Spizzirri knows a thing or two about making a great pizza. Join Leo Spizzirri — author of “Pizza Love”— at this pre-recorded livestream class on the art of a pizza classica.
First, you'll learn how to make Leo's Italian artisan dough. Unlike its Neapolitan counterpart, Leo's Pizza Classica is designed for a longer, lower-temperature bake, allowing for a broader range of toppings. The addition of extra-virgin olive oil ensures a moist, tender interior that can withstand the extended cook time. After mixing the dough, you'll learn why Leo insists on a 24-hour cold fermentation and how that process develops both flavor and structure. Along the way, he draws a clear distinction between the pizzas of Campania and the Pizza Classica styles that evolved farther north, showing how geography, soil, ingredients and oven temperature shape the final product.
From there, you'll learn how to make Leo's essential Italian sauce. Bright and uncooked, it combines high-quality tomatoes with garlic and fresh basil. Leo explains what to look for when selecting tomato products and why ingredient quality matters at every stage of the process. The sauce then becomes the foundation for La Regina, a Roman pizza that we challenge you not to fall in love with. Plus, as a bonus, we'll give you Leo's ratios for a great Diavola pizza layered with smoked mozzarella, spicy soppressata and Calabrian pepperoncini.
Get 15% off your copy of “Pizza Love” with code RIAEMilk15 here: https://www.readitandeatshop.com/book/9798886743517
About Leo: Leo Spizzirri was trained by Headmaster Graziano Bertuzzo in the art and craft of making authentic Italian pizza at the Scuola Italiana Pizzaioli in Caorle, Italy. He studied under Graziano in Italy for nearly 15 years, during which he was certified in all styles of Italian pizza, as a Master (corso di alta formazione). In 2017, Leo entered the master instructor program and became an official Maestro Istruttore, one of only 100 worldwide. Although Leo is a Chicago native, he views Italy as his second home and he has spent years there studying, competing, and elevating his craft. For more than 25 years, Leo has built a reputation as a chef, master pizzaiolo, and instructor. He has been involved with local Chicago pizza operations like Giordano’s Famous Stuffed Pizza and Francesca’s Restaurant Group, as well as Labriola Baking Company and Bakery Cafe. Leo also launched his new restaurant Pizzeria Moderna in Austin, Texas, in early 2024.
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