SAN FRANCISCO -- The Scuola Italiana Pizzaioli, one of the longest running pizza schools in Italy, is offering a 5-day course leading to a certification in Classic Italian pizza at the Cuppone America Factory near San Francisco. Cuppone manufactures mixers and Italian ovens.
 
Instructors Grazziano Bertuzzo and Tony Gemignani will be instructing the course. Grazziano recently won first place at the 2008 Las Vegas International Pizza Expo. Gemignani is the owner of Pyzano's in Castro Valley, Calif., and is a member of the World Pizza Champions team.
 
Students will learn the fundamentals and properties of dough, pizza preparation, recipes, dough pushing and stretching technique. The course also will offer one-on-one training in oven operation, indirect and direct methods of making dough and baking theory.
 
The course will be held Sept. 22 to Sept. 26, 2008, from 9 a.m. to 5 p.m. The cost is $1,800.

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