Leo Spizzirri From The North American Pizza Culinary Academyо About chef leo. maestro pizzaiolo leo spizzirri isn’t just a chef with some good pizza recipes in his repertoire. he’s obsessed with all things pizza and wants to share his knowledge with you! leo’s passion towards pizza and food is so inviting that you’ll gain the confidence to want to try his recipes on your own. read bio. 12.6.2019. leo spizzirri is the driving force behind only the second north american branch of the famed scuola italiana pizzaioli. this pizza school has a location in san francisco, but spizzirri now has an accredited program about 45 min. west of downtown chicago. he talks about how he got into the business, fell in love with italy’s.
Chicago Stuffed Pizza Dough Chef Leo Spizzirri About chef leo. as a first generation italian american, the significance of delicious, well crafted food is practically part of his dna. spizzirri’s love for pizza was fed by his earliest childhood memories. he spent hours watching, and assisting, his mom and nana gilda in the kitchen while they created all kinds of traditional italian dishes. Owner leo spizzirri makes pizza al metro, a roman style pizza, at the north american pizza and culinary academy, which has a separate dough room and a variety of pizza ovens. gilbert r. boucher ii. The north american pizza and culinary academy. north america's premiere culinary academy and store. serious about pizza.™. Sugar will make the pizza crust brown and deliciously crispy. “00” flour absorbs water very well and is the best option for pizza dough. the resulting dough is silky, airy, and fairly easy to work with. use kosher or sea salt – and forget about table salt! once the dough is ready, refrigerate it for at least 24 hours.
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