Yorkshire’s First Pizza Academy of Excellence Opens its Ovens

Professional Pizza Academy welcomes the world’s best chefs to Brighouse

Yorkshire’s first Pizza Academy of Excellence will fired up its ovens for the very first time on the 27th June. Based in the headquarters of innovative family ingredients business, Eurostar Commodities, the first pizza master class was taught by leading Italian Pizzaioli, Marco Greco.

At the age of 15 years old, Puglia born Pizza Chef Marco Greco first discovered his passion in the world of Pizza. Over the last 15 years he has worked in five countries, started multiple restaurants and is a multi-skilled pizza chef and master instructor teaching out of the world-famous Pizza News School in Italy. He is also Executive Pizza Chef at Ceppis Tarttoria in Amsterdam and is an associate of Albo Pizzaioli. Marco is a highly experienced trained tutor of Grandi Molini Italiani one of Italy’s most respected flour millers.

Eurostar Commodities has a mission to bring together the best in traditional Italian pizza making with the highest quality ingredients the Pizza Academy of Excellence will showcase some of the biggest names in Italian pizza.

Pizza Chefs and professional cooks enjoyed and learned from marco Greco as he brought all his experience and expertise.

The masterclass covered working with high-hydration pizza, Contemporary and Neapolitan styles, and new trends in pizza including Pinsa Romana.

To attend please register with Diane Crabtree by e-Mail: diane@eurostarfoods.co.uk or telephone: +44 (0) 1484 320516

Pizza Academy of Excellence occupies a specially designed educational academy based at Eurostar’s Brighouse headquarters. The Pizza Academy of Excellence will run a schedule of masterclasses working with the latest Grandi Molini Italiani flours and exploring best practice techniques with the Neapolitan style pizza, classic pizza, other styles of pizza, including gluten free pizza and speciality Italian breads.

Pizza chefs featured at the Academy are proponents of Grandi Molini Italiani (GMI) flours. Grandi Molini Italiani are one of Italy’s largest and most respected flour mills, another family business operating from the beginning of the 19th century when Antonio Costato started from a small mill on the river Po in Rovigo area Italy. Grandi Molini Italiani now produces some of the very finest high-quality pizza flour that it exports all over the world and is used by the very best pizza restaurants and chefs.

Further classes are available to professional chefs, development teams and home cooks who are passionate about pizza. Please check the website for new listings to cover all aspects of pizza making including:

• Dough

Technical elements of dough; science of pizza making; fermentation; protein content

• Technique

Handling dough; stretching techniques; preparation; and correct storage

• Ingredients

Sourcing ingredients; and developing toppings

• Special pizza

Vegan, gluten-free, catering for allergies

and intolerances