bake - November 2018 - 26

LEO SPIZZIRRI
Chef Leo Spizzirri, Maestro Instruttore, PFC, has

The North American Pizza and Culinary Academy is

always been known as a dough guy. He's studied

led by Spizzirri, master Instructor and member of the

under the best and always strives to be the best.

World Pizza Team. Currently there are only 20 schools

That's why he's so proud to play a key role in a new

worldwide. The scuola certiﬁes pizza chefs from

pizza/bakery education program in an innovative

across the globe, with about 100 masters in the world.

partnership with Lesaffre Yeast Corporation and Red
Star Yeast.

"I've gone back to Italy every year for 10 years,"
Spizzirri said. "In November 2017, I became the second

The Lesaffre Pizza Innovation Center kitchen is part

master instructor in the United States. I've always

of the North American Pizza and Culinary Academy,

envisioned opening a school, and when we decided to

which recently opened in May 2018 in the Chicago

do it, we wanted to open a legitimate certiﬁed pizza

suburb of Lisle, Illinois. The academy features top-

school using the same curriculum as in Italy."

of-the-line equipment, including Forno Bravo pizza
ovens, a commercial kitchen, Hobart mixers and more.

At the North American Pizza and Culinary
Academy, the goal is to get everyone as excited

The Scuola Italiana Pizzaioli is the oldest and most

about pizza. Cooking is a life skill that gives back in

prestigious pizza school located in Italy, and the

the most rewarding ways, Spizzirri says. From novice

North American Pizza and Culinary Academy is the

to full-ﬂedged fellow foodies, classes are designed for

second official school in the United States. Spizzirri

people of all ages and skill sets.

earned his master certiﬁcation at Scuola Italiana
Pizzaioli in all ﬁve styles of Italian pizza.

The academy's state-of-the-art cooking school
specializes in interactive education. The hands-on and
demonstrative classes are led by dynamic profes-

baker's perspective," he said. "I look at doughs and

sional chefs versed in all cuisines, and pizza classes

dough development on a lot more granular level. I'm

are led by a master Instructor. The school also hosts

known as a dough guy."

hands-on demonstration classes.

JOHN UNREIN

"My training started in 2007 as a pizza maker from a

26 < NOV 2018 | bakemag.com

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bake - November 2018

Table of Contents for the Digital Edition of bake - November 2018

bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
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