When I first started making pizza at home, my biggest win was getting the dough not to tear. I burned crusts, undercooked centers, and couldn’t for the life of me figure out why my sauce always tasted off. I followed YouTube videos, scrolled through pizza forums, and tried every "secret tip" from Facebook groups. But something was missing: structure, real feedback, and a path to consistent results.
That’s when I found Virtual Pizza Academy—and everything changed.
My Pizza Making Journey (Pre-Academy)
Like most home pizza enthusiasts, my journey started with a backyard oven and big dreams. I bought a few books, experimented with hydration percentages, spent countless hours on Facebook groups and You Tube videos, not to mention wasting a lot of flour. My New York-style pies were dense. My Neapolitan-style attempts never puffed right. And don't get me started on shaping—more like stretching a rubber band than dough.
Even though I was passionate, I lacked direction. It wasn’t until I typed “online pizza class review” into Google and found testimonials from students like me that I realized: I didn’t need more random advice. I needed a plan.
My First Class: Detroit Style Live
I signed up for the Detroit Style Live Class on a whim—and it completely shifted how I think about pizza making.
Not only did the instructor break down every step—from dough mixing to layering cheese correctly in the pan—but the live format let me ask questions in real time. I learned why the dough needs to ferment a specific way for that signature airy interior, and how to achieve that caramelized “frico crust” on the edges without burning the bottom.
Watching someone prep, stretch, and bake live, while walking through why each step matters, made it all click. Suddenly, this wasn’t just a recipe—it was a method I could replicate.
Leveling Up: On-Demand Outdoor Oven Class
After that Detroit success, I turned my attention to the backyard oven sitting on my patio. It had always felt a bit intimidating, especially when the flames would get too high or I couldn’t get an even bake. So I enrolled in the On-Demand Outdoor Oven Class—and it ended up being one of the most valuable resources I’ve ever used.
Right from the start, the class walked through how to actually use your outdoor oven the right way. It covered how to preheat properly, manage heat zones, rotate the pizza for even browning, and how to use an infrared thermometer to know exactly when your oven floor is at peak performance (way more accurate than relying on guesswork or built-in thermometers).
But the part that really blew me away? The included class handbook. It’s packed with step-by-step guidance with tried and true recipes — it’s a full reference guide I still keep on my kitchen counter.
And let’s talk about the dough recipe from that class. This wasn’t your average “70% hydration and hope for the best” formula. It was specifically developed to be easy to use, but still perform beautifully under high heat—crispy on the outside, airy on the inside, with just the right chew. The moment I pulled my first bake from the oven, I knew I had finally found my dough.
I now use that recipe as the base for everything—from classic Neapolitan to hybrid styles. And because the class explained why it works, I’ve even been able to tweak it based on weather, flour, and fermentation time.
Real Results at Home
Within a few days of those two classes, I was making pizzas I was proud to serve. My Detroit pies had that golden, cheesy edge. My outdoor oven bakes were evenly blistered, crispy, and fast. For the first time, I had control—and confidence.
From there, I started exploring more topics: fermentation, shaping techniques, sauce and cheese pairings. And best of all, I knew I could always return to lessons when I needed a refresher.
More Than Just Recipes
One thing that stood out in every class: the instructors genuinely care. They answer questions live, offer tips for home ovens and outdoor setups, and share insights you don’t get from social media threads. It felt like mentorship, not just instruction.
As someone who spent years spinning their wheels, the Virtual Pizza Academy was a breakthrough. My only regret is not joining sooner.
Thinking About Joining?
If you’re on your own pizza making journey and feeling stuck, I can’t recommend Virtual Pizza Academy enough. Whether you want to perfect your dough, dial in your bake, or finally understand the why behind each step, this is the place to do it.
Take it from me: learning online doesn’t have to mean learning alone.
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