Chef Leo Spizzirri is a man of a phenomenal energy and charisma, and what keeps him motivated is something most of us enjoy: pizza 🙂 He talks fast, his hand gestures are broad, and his eyes light up whenever he shares stories from his past as a pizzaiolo certified by the International School of Pizza or as a consultant for some of America’s largest pizza manufacturers. What he’s most passionate about, however, is his current job as a pizza instructor at the North American Pizza and Culinary Academy (NAPCA) in Lisle. Do you ever think about what goes on inside your pizza? About the chemical reactions among the ingredients? About the stress level applied to the dough? If you’d like to find out more about the science of pizza, meeting Chef Spizzirri is a must. Believe me: you will not be disappointed.
I met Chef/instructor Spizzirri when I attended the BlueStar pizza class held at NAPCA, which Chef Spizzirri manages along with his business partners, Chefs Anthony Iannone and Renee Gabbett. This is a full review of my experience – and what an experience that was!