Pizza in America Virtual Tours & Classes

Pizza in America explores the history, culture, families and journey of pizza, pizzerias & Italians through America. These virtual experiences are 60-120 minute classes and presentations followed by an interactive Q&A. Produced and narrated by author, professor, historian, pizza guru, tour guide and operator Colin M. Caplan, and featuring special guests and pizza maestros and chefs, Pizza in America is your ticket to learning and eating all at the same time!

-learn about Pizza History & culture from home or away!
-60-120 min presentations Tuesday Evenings at 8 PM EST
-$20-$75 per screen sign-up
-featured Pizza Wizards & Pizzaioli from around the US
-connecting you to knowledge, pizzeria lore, products & more
Pizza Making Lessons to help you perfect your pies at home!

Pizza in America Winter 2021 Session
January 19: Pizza Making & Methods Class: Basics Pizza in America: Pizza Making & Methods: Basics
February 2: New Haven’s First Pizzerias Pizza in America: New Haven’s First Pizzerias
February 9: Pizza Becomes American Food (National Pizza Day!) Pizza in America: Pizza Becomes American Food (National Pizza Day!)
February 16: Pizza Making & Methods Class: Ingredients & Prep Pizza in America: Pizza Making & Methods Class: Ingredients & Prep
February 23: Apizza, Mooz  & Other Pizza Lingo Pizza in America: Apizza, Mozz & Other Pizza Lingo
March 2: Pizza, a love story Movie Screening Pizza in America: Pizza, a love story Movie Screening
March 9: American Pizza Styles Explained Pizza in America: American Pizza Styles Explained
March 16: Fired-Up: History of Pizza Ovens Pizza in America: Fired-Up: History of Pizza Ovens
March 23: Pizza Making & Methods Class: Mastering Pizza in America: Pizza Making & Methods Class: Mastering
March 30: Buffalo Pizza Herd Pizza in America: Buffalo Pizza Herd
April 13: Early American Pizza Cities Pizza in America: Early American Pizza Cities
April 20: New York City’s First Pizzerias Pizza in America: New York City’s First Pizzerias
Syllabus:

January 19: Pizza Making & Methods Class: Basics 
90 Minutes + Q&A $50/screen Pizza in America: Pizza Making & Methods: Basics
Instructor: Jimmy Ormrod
Listen in as Jimmy Ormrod, 4th generation master pizzaiolo from Zuppardi’s Apizza, helps get you started with the basics of making a pizza at home. Starting from pre-made dough, this class will help novice pizza makers learn to efficiently spread, top and bake a pizza in a conventional oven, giving simple methods to making thin, crispy pizza crust with the right toppings. We will give optional instructions on what to buy beforehand if you want to follow along with your own ingredients from home.

February 2: New Haven’s First Pizzerias
60 Minutes + Q&A $20/screen Pizza in America: New Haven’s First Pizzerias
Instructor: Colin M. Caplan
New Haven is America’s rising pizza star and it all started with waves of Italian immigrants seeking a better life. The early immigrants brought their pizza recipes here and helped establish some of the earliest and most renowned pizzerias in the country, developing their own style and a legacy that continues today.

February 9: Pizza Becomes American Food (National Pizza Day!)
60 Minutes + Q&A $20/screen Pizza in America: Pizza Becomes American Food (National Pizza Day!)
Instructor: Colin M. Caplan
From its humble origins in Italy to complete obsession and multi billion dollar industry, pizza has become synonymous with American food, lifestyle and culture. Certain people, events and inventions helped to propel this simple bread to its national stardom. We will explore these themes and see the results, which can be seen and had at nearly every other corner of your town and your screen!

February 16: Pizza Making & Methods Class: Ingredients & Prep
90 Minutes + Q&A $50/screen Pizza in America: Pizza Making & Methods Class: Ingredients & Prep
Instructor: Jimmy Ormrod
The 2nd pizza making class in this series explores in depth the type of ingredients that help make a great homemade pizza. From dough making tips, the tomatoes used for sauce, cheese types and spreading methods, to meat and vegetable topping preparation techniques, this course is designed for intermediate pizza makers. Jimmy Ormrod, 4th generation master pizzaiolo from Zuppardi’s Apizza, will be leading this class.

February 23: Apizza, Mooz & Other Pizza Lingo
60 Minutes + Q&A $20/screen Pizza in America: Apizza, Mozz & Other Pizza Lingo
Instructor: Colin M. Caplan
Learn why they call pizza in New Haven Apizza, pronounced “ah-beets”, mozzarella cheese Mozz, pronounced “mootz” and other colloquial lingo. The surprising lesson will reveal that these and so many other pizza related words are actually derived from a different language than Italian, and help explain pizza’s roots in Southern Italy.

March 2: Pizza, a love story Movie Screening Pizza in America: Pizza, a love story Movie Screening
90 Minutes + Q&A $25/screen
Stars: Director Gorman Bechard & Producers Dean Falcone & Colin M. Caplan
Watch the documentary on Sally’s Apizza, Frank Pepe Pizzeria Napoletana & Modern Apizza that includes locals, pizza fans and star power to tell a hilarious and fascinating story of how pizza wasn’t invented in New Haven, it was perfected there!

March 9: American Pizza Styles Explained
60 Minutes + Q&A $20/screen Pizza in America: American Pizza Styles Explained
Instructor: Arthur Bovino & Colin M. Caplan
Ask anyone what their favorite pizza is and what it looks like, and you will get vastly different answers all over the country. Leading national pizza expert researcher and writer Arthur Bovino will guide us around. The regional styles like New York, Detroit, Chicago, New Haven, Providence, St Louis, Neapolitan, Sicilian, Grandma, Pizzetta, Tavern, Greek and more shows how versatile and variable pizza can be, but it is also equally as contentious.

March 16: Fired-Up: History of Pizza Ovens
60 Minutes + Q&A $20/screen Pizza in America: Fired-Up: History of Pizza Ovens
Instructor: Scott Wiener & Colin M. Caplan
Led by pizza guru and maestro of Scott’s Pizza Tours in NYC, Scott Wiener discusses the history of pizza ovens from the massive coal-fired brick structures to the efficient gas, wood and electric ovens that have modernized the industry and pollinated restaurants and homes around the country.

March 23: Pizza Making & Methods Class: Mastering
120 Minutes + Q&A $75/screen Pizza in America: Pizza Making & Methods Class: Mastering
Instructor: Jimmy Ormrod
Making pizza at home can be challenging, but achieving mastery may be easier than you think. This class helps to craft specific elements of making dough from scratch, proofing methods and timing and getting you to craft the ultimate pizza with the tools at hand. Jimmy Ormrod, 4th generation master pizzaiolo from Zuppardi’s Apizza, will be leading this class.

March 30: Buffalo Pizza Herd
60 Minutes + Q&A $20/screenPizza in America: Buffalo Pizza Herd
Instructor: Arthur Bovino
Join Buffalo’s leading pizza expert & acclaimed writer Arthur Bovino as we adventure through the pizza history and variety of this once booming industrial city. Like many Northeastern cities, Buffalo attracted thousands of Italians as well as other immigrant groups during the 19th and 20th centuries. Its pizza reflects the family traditions of its early Italian bakers plus the amazing crossover and melding between different cultures.

April 13: Early American Pizza Cities
60 Minutes + Q&A $20/screen Pizza in America: Early American Pizza Cities
Instructor: Colin M. Caplan
This presentation takes you on a journey from pizza’s beginnings in Italy along with Italian immigrants onto American shores. From the industrial East Coast cities, the Midwestern coal mines and to the golden lands of California, pizza began as a Southern Italian ethnic delicacy found only in their growing enclaves. But these hamlets began the process to what would soon become America’s favorite food.

April 20: New York City’s First Pizzerias
60 Minutes + Q&A $20/screen Pizza in America: New York City’s First Pizzerias
Instructor: Peter Regas & Colin M. Caplan
Peter Regas is one of the leading New York City pizza researchers who will help open your eyes to the who, where and when pizza first arrived in the city. Based on meticulous research, family stories and much more, this presentation will help dispel common myths while setting the record straight about America’s foremost pizza city.

Distance:
NA
Duration:
60 min-90 min