Based in Los Angeles, the Associazione Vera Pizza Napoletana School has over 20 years of experience in teaching the authentic art of Neapolitan pizza. Our mission is to preserve and transmit the techniques rooted in nearly 400 years of tradition, guiding students through every step of the process—from dough preparation to baking in a traditional wood-fired oven.
Our facility is fully equipped with two traditional dome ovens, spiral and fork mixers, and all the professional tools required to deliver a comprehensive, hands-on learning experience. Every detail of our training reflects the standards and heritage of true Neapolitan pizza.
We proudly host the official training courses of the Associazione Vera Pizza Napoletana, designed to educate and certify pizza makers who aim to operate according to the Association’s strict and authentic standards.
Our team is composed of experienced chefs, managers, and professional instructors, all certified by the Associazione Verace Pizza Napoletana. Each member brings a strong background in both the culinary and operational aspects of the pizza industry, combining technical expertise with a deep respect for tradition.
With years of hands-on experience in professional kitchens and international training environments, our instructors are dedicated to փոխանցing the authentic techniques of Neapolitan pizza-making. From the fundamentals of dough preparation to the precise management of a wood-fired oven, our team ensures that every student gains a complete and practical understanding of the craft.
Whether you are a beginner, an enthusiast, or a professional seeking certification, our team has the knowledge, passion, and teaching ability to guide anyone in mastering the true art of Neapolitan pizza, always in line with the rigorous standards of the Association.
Our Team
Our team is composed of experienced chefs, managers, and professional instructors, all certified by the Associazione Verace Pizza Napoletana. Each member brings a strong background in both the culinary and operational aspects of the pizza industry, combining technical expertise with a deep respect for tradition.
With years of hands-on experience in professional kitchens and international training environments, our instructors are dedicated to teaching the authentic techniques of Neapolitan pizza-making. From the fundamentals of dough preparation to the precise management of a wood-fired oven, our team ensures that every student gains a complete and practical understanding of the craft.
Whether you are a beginner, an enthusiast, or a professional seeking certification, our team has the knowledge, passion, and teaching ability to guide anyone in mastering the true art of Neapolitan pizza, always in line with the rigorous standards of the Association.
Training Courses
All the courses, held weekly at the AVPN Americas in Los Angeles (CA), are focused in the art of making Neapolitan pizza cooked in a wood-burning oven.
The instructors are AVPN Certified Master Pizzaioli with more than 10 years experience in teaching.
Pizzaiolo for 1 Day
The 6-hour Basic Course is designed for pizza lovers who want to learn how to make authentic pizza at home using a kitchen or wood-fired oven. It is intended for enthusiasts, not professional training.
Led by an AVPN Master Pizzaiolo, this hands-on class covers all the essential techniques: dough preparation, ball forming, stretching, topping, and baking.
You’ll also learn how to manage a wood-fired oven and prepare key ingredients like tomato sauce and cut the mozzarella.
By the end, you’ll have the skills and confidence to make authentic pizza at home.
The 3-Day Regular Course is a hands-on training program focused primarily on practice.
Participants will spend most of the time working directly with the dough—preparing it, forming dough balls, stretching the dough, baking pizzas, and preparing all the necessary ingredients.
During the course, you will also learn how to properly light a wood-burning oven and maintain it at the correct temperature for baking pizza.
Extensive
The 5-Day Extensive Course is ideal for those planning to open a Neapolitan pizzeria and develop both pizza-making skills and kitchen management expertise.
The additional two days focus on advanced practice, including higher production, managing multiple pizzas in the oven, and preparing a wider range of traditional Neapolitan pizzas and toppings.
Participants can also tailor part of the program to deepen key skills from the Regular Course based on their specific goals.
Specialty
Events
Our facility, equipped with 2 wood-burning ovens, is available in the evening and weekend for hosting parties and events from 10 to 40 people where all the guests have the opportunity to try their hand at making an authentic Neapolitan pizza in a funny and relaxed atmosphere.
Best for after-hours office parties and any kind of celebrations with friends, families and kids.
Catering
Our outdoor use mobile wood-fired oven can come directly to your place for any kind of events and we will be able to bake any kind of Neapolitan style pizzas. Your guests will be treated with the opportunity to craft their own custom Neapolitan pizzas, baked in about 1 minute. Pizza bread sandwiches and traditional Neapolitan desserts will be available as well.
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