“The Fire Within” just sent me information about two new workshops they are hosting. The first one I really wish I could attend features Peter Reinhart:

Join Peter Reinhart and 8 other top wood fired oven chefs for an unforgettable hands on weekend workshop! Learn and enjoy wood fired cooking at its best: many new pizza doughs, bread baking, international cuisine, and incredible deserts - all made in a wood fired oven! Taste samples of cheeses and tomatoes used throughout the pizza industry and learn where you can purchase them.

Even those who are new to using a wood fired oven will have ample opportunities for hand-on experience throughout the weekend! If you're an old pro, you'll learn new and exciting recipes and have a chance to try them first hand! Bring your current expertise to a whole new level!

Limited space for this 2 day event!
Location: Boulder, CO
Dates: October 16th and 17th.
Schedule: 9-5 on Saturday Workshop, followed by an afternoon party 9-4 on Sunday.
$549 Single $999 Couple
More info here.

The second workshop is one they run several times each year.

The workshop, designed and taught by “Fire Within’s” founder, Joseph Pergolizzi, will include guest instructors. Participants in the two-day workshop will learn and practice insider secrets to making real pizza dough, and will have the opportunity to work with an authentic, Italian-made wood-fired pizza oven. The course also includes essential marketing, food-safety and business techniques specific to the mobile wood-fired pizza oven concept. Registration, including all manuals and materials is $899. More info here.

Have you ever wanted to learn about making better pizza but weren't sure where to find a "Pizza School"?  You're in luck.  One of the best pizza makers in the world, Tony Gemignani, just opened a pizza school in the United States.
  If you are not familiar with Tony, I will attempt to summarize his extensive qualifications.  He and his brother Frank opened their first pizzeria in 1991 when Tony was just eighteen.  He taught himself some pizza tricks to entertain customers and unwittingly invented many of the tricks which are now the standard repertoire of modern pizza competitors.   Just four years later he started competing on the international level and was crowned the World Champion Pizza Acrobat eight times from 1995-2007.  In 2007, he also rocked the pizza world in Naples when he won the title of World Champion Pizza Maker with his Neapolitan pizza.  This was the first time an American was chosen for the baking competition over the Italians.  I can't help but think of the 1973 Judgement of Paris wine competition when the California wines were chosen over the French ones.  Since then, Gemignani has become the coach of the World Pizza Champions, written a cookbook and appeared countless times on television.  No one in the pizza world has been more featured or won more titles than Tony Gemignani.
  Recently, he opened an amazing pizza restaurant in San Francisco which is also the location of his International School of Pizza.  This school offers everything from Home Chef instruction to official certification from the oldest pizza school in Italy, Scuola Itala ina Pizzaioli. This was the kind of education I had been looking for.  
I spent two mornings with Tony at his school in his restaurant Tony's Pizza Napoletana in San Francisco.   This was one of the shortest course offered, but he customizes each class to the needs of the students and every minute of instruction was at my level.  
The first day started over espresso with Tony. This was a great way to start.  Very welcoming and charming. He talked with each student and got to know what our abilities and needs were.  Since he tries to keep the class to six students or less, he has the time to get to know each person and what they expect to gain from the class.   We spent the first hour or so learning about ingredients such as the four types of flour Tony uses for his pizzas.  We learned how important dough temperature is and how important it is to keep the dough temperature consistent between batches despite the temperature of your kitchen.  This master instructor shared his thoughts about climates, water, salt, yeast, and other ingredients. Are you using the right wood in your wood oven?   Did you know there is a secret to adding wood to your fire so that is catches fire immediately and does not lower the temperature of your oven?  Did you know that you can control the direction of the flame in your oven through wood placement?   Do you know how the mineral content of water affects dough?  Do you know why some pizzas are more digestible than others?
Each day also offered plenty of hands-on instruction.  We mixed and balled and worked with different types of dough.  We stretched the dough and improved our handling skills side-by-side with Tony.  We used two of the four different ovens in the restaurant to bake our pizzas and we ate.  A lot.  My advice?  If you take his courses, go hungry.  
The final exam, although Tony would not call it this, was when he said, "OK, make a pizza."  It is hard to describe how intimidating yet thrilling it is to have the World Champion Pizza Maker tell you that you have full access to his ovens and ingredients.  I felt like I did OK when he took a bite of my pizza and said, "That's pretty good." 
Speaking of access to his ingredients, one of the benefits of the class is the "Pizza Pro Card" that you get at the end.  This card lets students return to buy flour, cheese, dough, yeast, or whatever else they might want.  Since few of these imported items can be found in stores, this card is a treasure if you live near San Francisco.  Tony also sends his students home with ample samples of all kinds of things like bags of flour and yeast.  He has a generous heart.
There are many videos available of Tony doing acrobatics or joking around.  He has a great sense of humor but one thing that impressed me was how seriously he takes the art of pizza creation.  One of the slogans for Tony's Pizza Napoletana is "Respect the craft." This is evident every time Tony picks up a ball of dough and coaxes all the divine flavor and texture that he can from each and every pizza.  I asked him if, after almost 20 years and possibly a million pizzas, he ever gets tired of pizza.  He took a bite of a roman style, arugula, goat cheese, cherry tomato and prosciutto pizza he had made for breakfast and said simply, "Not at all".  
He has dedicated his life to pizza making and is now sharing his incredible knowledge with a few students. If you take pizza making seriously and want to learn from a master, consider taking a course from Tony Gemignani at the International School of Pizza.
 

Interested in starting your own portable wood fired pizza oven catering business? The folks over at portablebrickpizzaoven.com remind me they are having a workshop in Boulder, CO on doing just that. The workshop is coming up October 3-4 and the instructors include Antonio Laudisio from Laudisio Italian Restaurant and Billy Manzo from the World Pizza Champions Team. The workshop costs $799 and includes 20 hours of instruction, the business plan manual Rolling in the Dough, breakfast and lunch both days and a $200 credit towards the order of a portable wood fired oven from portablebrickpizzaoven.com . They will be using their 43” hearth Concessionaire ovens and actually catering an event for 30 guests. If you are considering or already running a wood fired pizza catering business, this looks like a great educational opportunity.