Learning the pizza ropes

Understanding the importance of flour and working with dough is imperative for the next generation of pizza chefs – and those looking to learn new tricks. So, where better to master the craft than at Rudy’s Pizza Academy and at Eurostar’s Pizza Academy of Excellence?

Rudy’s Pizza Napoletana has announced the opening of a Manchester site on Portland Street, which also offers its very first pizza school. Operating as part pizzeria and part academy, the 8,000 square foot location spans two floors, including a mezzanine and Rudy’s Pizza Academy.

The Academy will take just over half the space, providing a structured training programme for both experienced pizza chefs and those new to the craft. Every new Rudy’s back-of-house team member will start their journey at the Academy, which is set to welcome over 100 pizza chefs in its first year.

Jos Goncalves, manager at Rudy’s Portland Street, said: “Manchester has been home to the Rudy’s famiglia since we first opened in Ancoats in 2015, and we can’t wait to open our latest pizzeria, with the addition of our first Pizza Academy in the city this spring.”

Rudy’s dough is cooked in a Stefano Ferrara oven for just 60 seconds, resulting in a soft and light product, with an airy and raised cornicione (edge or rim). However, there is plenty to more to perfecting the classic Neapolitan – which is where Rudy’s Fast-Track Pizzaiolo Programme can help, combining practical training, theoretical aspects and ingredient knowledge. Follow Rudy’s on Instagram: @wearerudyspizza.

Moving from Lancashire to Yorkshire, the new spring schedule of Pizza Academy of Excellence has been confirmed. Its mission is to bring together the best in traditional Italian pizza making with the highest quality ingredients. The specially designed educational academy is based at Eurostar’s Brighouse headquarters, and will run a schedule of masterclasses, exploring best practice techniques with the Neapolitan-style pizza, classic pizza and other styles – including gluten-free and speciality Italian breads.

● May: Gluten-free pizza for Coeliac Awareness Week. This unit will look at all kinds of special pizza, with vegan, gluten-free options and catering for allergies and intolerances.

● June: Pinsa Special. A series of workshops dedicated to specialist Pinsa flour. It’s renowned for a distinct oval shape and the texture of a crunchy outside and soft inside. This workshop will benefit anyone looking to add Pinsa to their menus.

● July: Neapolitan techniques masterclass. Interactive workshop that covers an in-depth technical approach to dough making and preparation.