{"title":"On-Demand Coming Soon","description":"","products":[{"product_id":"tomato-pie-2-ways-60-minutes-on-demand","title":"Tomato Pie - 2 ways (On-Demand, 60 minutes)","description":"\u003ch3 data-start=\"174\" data-end=\"212\"\u003eThin Crust Round + Thick Crust Pan\u003c\/h3\u003e\n\u003ch3 data-start=\"214\" data-end=\"259\"\u003eMaster the Classic Tomato Pie — Two Ways.\u003c\/h3\u003e\n\u003cp data-start=\"260\" data-end=\"424\"\u003eTomato Pie is one of the most iconic, bakery-style slices out there — bold, saucy, and packed with flavor. And the best part? There isn’t just \u003cem data-start=\"403\" data-end=\"408\"\u003eone\u003c\/em\u003e way to make it.\u003c\/p\u003e\n\u003cp data-start=\"426\" data-end=\"549\"\u003eIn this Virtual Pizza Academy class, we’re teaching Tomato Pie \u003cstrong data-start=\"489\" data-end=\"510\"\u003etwo distinct ways\u003c\/strong\u003e so you can master both styles at home:\u003c\/p\u003e\n\u003cp data-start=\"551\" data-end=\"701\"\u003e✅ \u003cstrong data-start=\"553\" data-end=\"584\"\u003eThin Crust Round Tomato Pie\u003c\/strong\u003e (light, crisp, classic bakery slice)\u003cbr data-start=\"621\" data-end=\"624\"\u003e✅ \u003cstrong data-start=\"626\" data-end=\"656\"\u003eThick Crust Pan Tomato Pie\u003c\/strong\u003e (soft, airy, focaccia-like with a deep bake)\u003c\/p\u003e\n\u003cp data-start=\"703\" data-end=\"916\"\u003eWhether you grew up on Tomato Pie or you’re discovering it for the first time, this class will help you \u003cstrong data-start=\"807\" data-end=\"853\"\u003edial in the dough, the sauce, and the bake\u003c\/strong\u003e so you can produce consistent, bakery-quality results anytime.\u003c\/p\u003e\n\u003chr data-start=\"918\" data-end=\"921\"\u003e\n\u003ch2 data-start=\"923\" data-end=\"943\"\u003eWhat You’ll Learn\u003c\/h2\u003e\n\u003ch3 data-start=\"945\" data-end=\"981\"\u003e🍅 Tomato Pie Dough (Two Styles)\u003c\/h3\u003e\n\u003cul data-start=\"982\" data-end=\"1215\"\u003e\n\u003cli data-start=\"982\" data-end=\"1058\"\u003e\n\u003cp data-start=\"984\" data-end=\"1058\"\u003eHow to make a proper Tomato Pie dough that bakes up light but structured\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1059\" data-end=\"1111\"\u003e\n\u003cp data-start=\"1061\" data-end=\"1111\"\u003eDough mixing \u0026amp; handling for thin vs thick styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1112\" data-end=\"1165\"\u003e\n\u003cp data-start=\"1114\" data-end=\"1165\"\u003eFermentation strategy for better flavor + texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1166\" data-end=\"1215\"\u003e\n\u003cp data-start=\"1168\" data-end=\"1215\"\u003eScaling dough correctly for round pies and pans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1217\" data-end=\"1242\"\u003e🔥 Baking \u0026amp; Technique\u003c\/h3\u003e\n\u003cul data-start=\"1243\" data-end=\"1467\"\u003e\n\u003cli data-start=\"1243\" data-end=\"1293\"\u003e\n\u003cp data-start=\"1245\" data-end=\"1293\"\u003eOven setup for real Tomato Pie results at home\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1294\" data-end=\"1350\"\u003e\n\u003cp data-start=\"1296\" data-end=\"1350\"\u003eHow to get a crisp bottom without drying out the pie\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1351\" data-end=\"1413\"\u003e\n\u003cp data-start=\"1353\" data-end=\"1413\"\u003ePan management \u0026amp; oil technique for the thick crust version\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1414\" data-end=\"1467\"\u003e\n\u003cp data-start=\"1416\" data-end=\"1467\"\u003eDoneness cues: color, texture, and moisture control\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1469\" data-end=\"1492\"\u003e🥫 Sauce \u0026amp; Assembly\u003c\/h3\u003e\n\u003cp data-start=\"1493\" data-end=\"1556\"\u003eTomato Pie is all about the sauce — and we’re not holding back.\u003c\/p\u003e\n\u003cul data-start=\"1557\" data-end=\"1798\"\u003e\n\u003cli data-start=\"1557\" data-end=\"1634\"\u003e\n\u003cp data-start=\"1559\" data-end=\"1634\"\u003eHow to build a bold Tomato Pie sauce with the right texture and seasoning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1635\" data-end=\"1692\"\u003e\n\u003cp data-start=\"1637\" data-end=\"1692\"\u003eSpreading methods for even coverage and a clean slice\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1693\" data-end=\"1755\"\u003e\n\u003cp data-start=\"1695\" data-end=\"1755\"\u003eWhen and how to use cheese (classic and modern variations)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1756\" data-end=\"1798\"\u003e\n\u003cp data-start=\"1758\" data-end=\"1798\"\u003eFinishing techniques and topping options\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1800\" data-end=\"1803\"\u003e\n\u003ch2 data-start=\"1805\" data-end=\"1834\"\u003eThis Class Is Perfect For:\u003c\/h2\u003e\n\u003cp data-start=\"1835\" data-end=\"2093\"\u003e✅ Home pizza makers who want to expand beyond standard pizza styles\u003cbr data-start=\"1902\" data-end=\"1905\"\u003e✅ Anyone who loves \u003cstrong data-start=\"1924\" data-end=\"1947\"\u003ebakery-style slices\u003c\/strong\u003e and bold tomato flavor\u003cbr data-start=\"2027\" data-end=\"2030\"\u003e✅ Pizza nerds chasing regional classics and authentic technique\u003c\/p\u003e\n\u003chr data-start=\"2095\" data-end=\"2098\"\u003e\n\u003ch2 data-start=\"2100\" data-end=\"2138\"\u003eWhat You Get With Your Registration\u003c\/h2\u003e\n\u003cp data-start=\"2139\" data-end=\"2380\"\u003e🍕 \u003cstrong data-start=\"2142\" data-end=\"2174\"\u003eLive interactive instruction\u003c\/strong\u003e from Virtual Pizza Academy\u003cbr data-start=\"2201\" data-end=\"2204\"\u003e📧 \u003cstrong data-start=\"2207\" data-end=\"2249\"\u003eClass access link emailed before class\u003c\/strong\u003e (check inbox + spam)\u003cbr data-start=\"2270\" data-end=\"2273\"\u003e📄 Full Class Handbook with Recipes, process guidance on formulas, dough handling \u0026amp; sauce strategy \u0026amp; a Tomato Pie Calculator\u003cbr data-start=\"2329\" data-end=\"2332\"\u003e🙋 \u003cstrong data-start=\"2335\" data-end=\"2347\"\u003eLive Q\u0026amp;A\u003c\/strong\u003e so you can get help in real time\u003c\/p\u003e\n\u003chr data-start=\"2382\" data-end=\"2385\"\u003e\n\u003ch2 data-start=\"2387\" data-end=\"2427\"\u003eWhy Learn with Virtual Pizza Academy?\u003c\/h2\u003e\n\u003cp data-start=\"2428\" data-end=\"2494\"\u003eAt VPA, we don’t just teach recipes — we teach repeatable systems.\u003c\/p\u003e\n\u003cp data-start=\"2496\" data-end=\"2689\"\u003eWe break down every key decision point (dough texture, fermentation timing, sauce build, bake strategy) so you can confidently recreate Tomato Pie at home with consistent, bakery-level results.\u003c\/p\u003e\n\u003chr data-start=\"2691\" data-end=\"2694\"\u003e\n\u003ch3 data-start=\"2696\" data-end=\"2737\"\u003eReady to master Tomato Pie… TWO ways?\u003c\/h3\u003e\n\u003cp data-start=\"2738\" data-end=\"2813\"\u003eThin crust round or thick crust pan — you’ll know exactly how to make both.\u003c\/p\u003e\n\u003cp data-start=\"2815\" data-end=\"2859\"\u003e\u003cstrong data-start=\"2815\" data-end=\"2859\"\u003eAdd to cart and grab your spot in class.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Virtual Pizza Academy","offers":[{"title":"Default Title","offer_id":52927542853950,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/8781\/4206\/files\/TomatoPieComingSoon.png?v=1769476922"},{"product_id":"new-haven-apizza","title":"New Haven Apizza","description":"\u003ch3 data-end=\"384\" data-start=\"288\"\u003e\u003cstrong\u003eCOMING SOON!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"384\" data-start=\"288\"\u003eLearn to Make Legendary New Haven Style Apizza — In Your Home Oven \u003cem data-end=\"364\" data-start=\"359\"\u003eand\u003c\/em\u003e Outdoor Pizza Oven.\u003c\/h3\u003e\n\u003cp data-end=\"517\" data-start=\"385\"\u003eThin, crisp, chewy, and beautifully charred — New Haven Style Apizza is one of the most iconic pizza styles in America for a reason.\u003c\/p\u003e\n\u003cp data-end=\"660\" data-start=\"519\"\u003eIn this \u003cstrong data-end=\"570\" data-start=\"527\"\u003eVirtual Pizza Academy Live Hybrid class\u003c\/strong\u003e, you’ll learn how to recreate true New Haven-style apizza using \u003cstrong data-end=\"659\" data-start=\"635\"\u003etwo different setups\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp data-end=\"827\" data-start=\"662\"\u003e🔥 \u003cstrong data-end=\"685\" data-start=\"665\"\u003eHome Oven Method\u003c\/strong\u003e (steel\/stone placement, broiler strategy, bake timing)\u003cbr data-end=\"743\" data-start=\"740\"\u003e🔥 \u003cstrong data-end=\"775\" data-start=\"746\"\u003eOutdoor Pizza Oven Method\u003c\/strong\u003e (launch technique, flame control, rotation \u0026amp; speed)\u003c\/p\u003e\n\u003cp data-end=\"1064\" data-start=\"829\"\u003eWhether you’re baking indoors or firing up your outdoor oven, this class will teach you the technique and decision-making required to consistently nail that famous Apizza bake — \u003cstrong data-end=\"1064\" data-start=\"1007\"\u003ehigh heat, controlled char, and incredible structure.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"1069\" data-start=\"1066\"\u003e\n\u003ch2 data-end=\"1091\" data-start=\"1071\"\u003eWhat You’ll Learn\u003c\/h2\u003e\n\u003ch3 data-end=\"1135\" data-start=\"1093\"\u003e🍞 Dough \u0026amp; Fermentation (Apizza-Style)\u003c\/h3\u003e\n\u003cul data-end=\"1362\" data-start=\"1136\"\u003e\n\u003cli data-end=\"1195\" data-start=\"1136\"\u003e\n\u003cp data-end=\"1195\" data-start=\"1138\"\u003eWhat makes New Haven dough different from NY + Neapolitan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1257\" data-start=\"1196\"\u003e\n\u003cp data-end=\"1257\" data-start=\"1198\"\u003eHydration, salt, yeast, and fermentation for Apizza texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1310\" data-start=\"1258\"\u003e\n\u003cp data-end=\"1310\" data-start=\"1260\"\u003eDeveloping strength without making the dough tough\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1362\" data-start=\"1311\"\u003e\n\u003cp data-end=\"1362\" data-start=\"1313\"\u003eWorkflow timing for reliable bake-day performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1391\" data-start=\"1364\"\u003e✋ Stretching \u0026amp; Handling\u003c\/h3\u003e\n\u003cul data-end=\"1620\" data-start=\"1392\"\u003e\n\u003cli data-end=\"1449\" data-start=\"1392\"\u003e\n\u003cp data-end=\"1449\" data-start=\"1394\"\u003eStretching technique for a thin, structured apizza skin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1520\" data-start=\"1450\"\u003e\n\u003cp data-end=\"1520\" data-start=\"1452\"\u003ePreventing tears and sticking (especially in high-heat environments)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1572\" data-start=\"1521\"\u003e\n\u003cp data-end=\"1572\" data-start=\"1523\"\u003eControlling thickness for the ideal bite and bake\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1620\" data-start=\"1573\"\u003e\n\u003cp data-end=\"1620\" data-start=\"1575\"\u003eLaunching strategies that improve consistency\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1659\" data-start=\"1622\"\u003e🍅 Sauce, Cheese \u0026amp; Build Strategy\u003c\/h3\u003e\n\u003cul data-end=\"1876\" data-start=\"1660\"\u003e\n\u003cli data-end=\"1714\" data-start=\"1660\"\u003e\n\u003cp data-end=\"1714\" data-start=\"1662\"\u003eSauce texture and seasoning for New Haven style pies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1777\" data-start=\"1715\"\u003e\n\u003cp data-end=\"1777\" data-start=\"1717\"\u003eCheese technique for high-heat bakes (melt without flooding)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1821\" data-start=\"1778\"\u003e\n\u003cp data-end=\"1821\" data-start=\"1780\"\u003eClassic apizza builds + finishing touches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1876\" data-start=\"1822\"\u003e\n\u003cp data-end=\"1876\" data-start=\"1824\"\u003eOptional variations inspired by New Haven traditions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1923\" data-start=\"1878\"\u003e🔥 Baking: Two Full Methods\u003c\/h3\u003e\n\u003ch4 data-end=\"1956\" data-start=\"1924\"\u003e\u003cstrong data-end=\"1956\" data-start=\"1929\"\u003eHome Oven Apizza Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul data-end=\"2144\" data-start=\"1957\"\u003e\n\u003cli data-end=\"2009\" data-start=\"1957\"\u003e\n\u003cp data-end=\"2009\" data-start=\"1959\"\u003eBest steel\/stone placement for max bottom browning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2055\" data-start=\"2010\"\u003e\n\u003cp data-end=\"2055\" data-start=\"2012\"\u003eBroiler strategy to achieve controlled char\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2089\" data-start=\"2056\"\u003e\n\u003cp data-end=\"2089\" data-start=\"2058\"\u003eTiming + rotation for even bake\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2144\" data-start=\"2090\"\u003e\n\u003cp data-end=\"2144\" data-start=\"2092\"\u003eTroubleshooting: pale crust, weak bottom, wet center\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-end=\"2187\" data-start=\"2146\"\u003e\u003cstrong data-end=\"2187\" data-start=\"2151\"\u003eOutdoor Pizza Oven Apizza Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul data-end=\"2371\" data-start=\"2188\"\u003e\n\u003cli data-end=\"2230\" data-start=\"2188\"\u003e\n\u003cp data-end=\"2230\" data-start=\"2190\"\u003eManaging flame + deck temp for thin pies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2269\" data-start=\"2231\"\u003e\n\u003cp data-end=\"2269\" data-start=\"2233\"\u003eRotation timing and launch technique\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2310\" data-start=\"2270\"\u003e\n\u003cp data-end=\"2310\" data-start=\"2272\"\u003eGetting the right char without burning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2371\" data-start=\"2311\"\u003e\n\u003cp data-end=\"2371\" data-start=\"2313\"\u003eTroubleshooting: scorched top, underbaked center, dry chew\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2376\" data-start=\"2373\"\u003e\n\u003ch2 data-end=\"2407\" data-start=\"2378\"\u003eThis Class Is Perfect For:\u003c\/h2\u003e\n\u003cp data-end=\"2665\" data-start=\"2408\"\u003e✅ Anyone chasing a true thin + charred New Haven bake\u003cbr data-end=\"2464\" data-start=\"2461\"\u003e✅ Students who want apizza results in \u003cstrong data-end=\"2533\" data-start=\"2502\"\u003eboth indoor \u0026amp; outdoor ovens\u003c\/strong\u003e\u003cbr data-end=\"2536\" data-start=\"2533\"\u003e✅ Pizza makers who want next-level stretching, launching, and heat control\u003cbr data-end=\"2613\" data-start=\"2610\"\u003e✅ Regional pizza lovers who want a standout skillset\u003c\/p\u003e\n\u003chr data-end=\"2670\" data-start=\"2667\"\u003e\n\u003ch2 data-end=\"2722\" data-start=\"2672\"\u003eWhat You Get With Your Live Hybrid Registration\u003c\/h2\u003e\n\u003cp data-end=\"3010\" data-start=\"2723\"\u003e🍕 \u003cstrong data-end=\"2752\" data-start=\"2726\"\u003eLive Hybrid interactive class\u003c\/strong\u003e with pre-recorded segments \u0026amp; real-time interaction\u003cbr data-end=\"2782\" data-start=\"2779\"\u003e🙋 \u003cstrong data-end=\"2805\" data-start=\"2785\"\u003eQ\u0026amp;A during class\u003c\/strong\u003e so you can ask questions as you watch.\u003cbr data-end=\"2845\" data-start=\"2842\"\u003e📧 Class access link emailed before class\u003cbr data-end=\"2889\" data-start=\"2886\"\u003e🎥 \u003cstrong data-end=\"2909\" data-start=\"2892\"\u003eReplay access\u003c\/strong\u003e (30-day replay available)\u003cbr data-end=\"2948\" data-start=\"2945\"\u003e🔥 Two complete approaches: \u003cstrong data-end=\"3010\" data-start=\"2976\"\u003ehome oven + outdoor pizza oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"3015\" data-start=\"3012\"\u003e\n\u003ch2 data-end=\"3057\" data-start=\"3017\"\u003eWhy Learn with Virtual Pizza Academy?\u003c\/h2\u003e\n\u003cp data-end=\"3135\" data-start=\"3058\"\u003eAt VPA, we don’t just teach you \u003cem data-end=\"3096\" data-start=\"3090\"\u003ewhat\u003c\/em\u003e to do — we teach you \u003cstrong data-end=\"3134\" data-start=\"3118\"\u003ewhy it works\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"3306\" data-start=\"3137\"\u003eYou’ll leave this class with a proven method for dough, fermentation, shaping, and high-heat baking so you can confidently bake New Haven-style Apizza any time you want.\u003c\/p\u003e\n\u003chr data-end=\"3311\" data-start=\"3308\"\u003e\n\u003ch3 data-end=\"3356\" data-start=\"3313\"\u003eReady to master New Haven Style Apizza?\u003c\/h3\u003e\n\u003cp data-end=\"3425\" data-start=\"3357\"\u003eTurn up the heat, embrace the char, and learn the full process—live.\u003c\/p\u003e\n\u003cp data-end=\"3474\" data-start=\"3427\"\u003e\u003cstrong data-end=\"3474\" data-start=\"3427\"\u003eAdd to cart and reserve your spot in class.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Virtual Pizza Academy","offers":[{"title":"Default Title","offer_id":52927550980414,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/8781\/4206\/files\/NewHaven-comingsoon.png?v=1769483256"},{"product_id":"pita-bread-on-demand-60-minutes","title":"Pita Bread (On-Demand, 30 minutes)","description":"\u003ch3 data-start=\"227\" data-end=\"275\"\u003eCOMING SOON!\u003c\/h3\u003e\n\u003ch3 data-start=\"227\" data-end=\"275\"\u003eMake Soft, Puffy, Fresh-Baked Pitas at Home.\u003c\/h3\u003e\n\u003cp data-start=\"276\" data-end=\"388\"\u003eThere’s nothing like a real fresh pita — \u003cstrong data-start=\"317\" data-end=\"338\"\u003esoft, warm, chewy\u003c\/strong\u003e, and perfectly puffed with that signature pocket.\u003c\/p\u003e\n\u003cp data-start=\"390\" data-end=\"629\"\u003eIn this Virtual Pizza Academy \u003cstrong data-start=\"420\" data-end=\"450\"\u003eOn-Demand Pita Bread Class\u003c\/strong\u003e, you’ll learn the complete process for making \u003cstrong data-start=\"497\" data-end=\"540\"\u003eauthentic, bakery-quality pitas at home\u003c\/strong\u003e, including the key techniques that create reliable puff and a tender texture every time.\u003c\/p\u003e\n\u003cp data-start=\"631\" data-end=\"794\"\u003eWhether you want pitas for sandwiches, dipping, wraps, mezze spreads, or homemade gyros — this class gives you a proven method you’ll come back to again and again.\u003c\/p\u003e\n\u003chr data-start=\"796\" data-end=\"799\"\u003e\n\u003ch2 data-start=\"801\" data-end=\"821\"\u003eWhat You’ll Learn\u003c\/h2\u003e\n\u003ch3 data-start=\"823\" data-end=\"850\"\u003e🥣 Dough \u0026amp; Fermentation\u003c\/h3\u003e\n\u003cul data-start=\"851\" data-end=\"1071\"\u003e\n\u003cli data-start=\"851\" data-end=\"911\"\u003e\n\u003cp data-start=\"853\" data-end=\"911\"\u003eWhat makes pita dough different from pizza and bread dough\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"912\" data-end=\"966\"\u003e\n\u003cp data-start=\"914\" data-end=\"966\"\u003eChoosing flour and hydration for soft, pliable pitas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"967\" data-end=\"1026\"\u003e\n\u003cp data-start=\"969\" data-end=\"1026\"\u003eMixing and fermentation strategy for flavor + performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1027\" data-end=\"1071\"\u003e\n\u003cp data-start=\"1029\" data-end=\"1071\"\u003eTiming and workflow for consistent results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1073\" data-end=\"1093\"\u003e✋ Shaping \u0026amp; Prep\u003c\/h3\u003e\n\u003cul data-start=\"1094\" data-end=\"1288\"\u003e\n\u003cli data-start=\"1094\" data-end=\"1135\"\u003e\n\u003cp data-start=\"1096\" data-end=\"1135\"\u003eDividing and rounding for uniform pitas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1136\" data-end=\"1181\"\u003e\n\u003cp data-start=\"1138\" data-end=\"1181\"\u003eHow thin to press\/roll for the perfect puff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1182\" data-end=\"1246\"\u003e\n\u003cp data-start=\"1184\" data-end=\"1246\"\u003eResting technique so the dough stays relaxed and easy to shape\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1247\" data-end=\"1288\"\u003e\n\u003cp data-start=\"1249\" data-end=\"1288\"\u003eHow to prevent drying out before baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1290\" data-end=\"1343\"\u003e🔥 Baking for the Perfect Puff (Pocket Formation)\u003c\/h3\u003e\n\u003cp data-start=\"1344\" data-end=\"1399\"\u003eThat dramatic pita balloon isn’t luck — it’s technique.\u003c\/p\u003e\n\u003cul data-start=\"1400\" data-end=\"1595\"\u003e\n\u003cli data-start=\"1400\" data-end=\"1454\"\u003e\n\u003cp data-start=\"1402\" data-end=\"1454\"\u003eHeat strategy: what temps actually create the pocket\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1455\" data-end=\"1510\"\u003e\n\u003cp data-start=\"1457\" data-end=\"1510\"\u003eHow steam forms the pita pocket and how to control it\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1511\" data-end=\"1554\"\u003e\n\u003cp data-start=\"1513\" data-end=\"1554\"\u003eBaking surfaces: stone\/steel vs sheet pan\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1597\" data-end=\"1632\"\u003e✅ Troubleshooting \u0026amp; Consistency\u003c\/h3\u003e\n\u003cul data-start=\"1633\" data-end=\"1788\"\u003e\n\u003cli data-start=\"1681\" data-end=\"1723\"\u003e\n\u003cp data-start=\"1683\" data-end=\"1723\"\u003eAvoiding dense dough and thick dry spots\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1724\" data-end=\"1761\"\u003e\n\u003cp data-start=\"1726\" data-end=\"1761\"\u003eHow to keep pitas soft after baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1762\" data-end=\"1788\"\u003e\n\u003cp data-start=\"1764\" data-end=\"1788\"\u003eStorage + reheating tips\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1790\" data-end=\"1793\"\u003e\n\u003ch2 data-start=\"1795\" data-end=\"1824\"\u003eThis Class Is Perfect For:\u003c\/h2\u003e\n\u003cp data-start=\"1825\" data-end=\"2054\"\u003e✅ Home bakers who want soft, pillowy pitas with real pockets\u003cbr data-start=\"1885\" data-end=\"1888\"\u003e✅ Pizza makers who want a new dough skill with big payoff\u003cbr data-start=\"1945\" data-end=\"1948\"\u003e✅ Anyone tired of dry store-bought pita\u003cbr data-start=\"1987\" data-end=\"1990\"\u003e✅ Students who love flatbreads, wraps, and Mediterranean cooking\u003c\/p\u003e\n\u003chr data-start=\"2056\" data-end=\"2059\"\u003e\n\u003ch2 data-start=\"2061\" data-end=\"2105\"\u003eWhat You Get With Your On-Demand Purchase\u003c\/h2\u003e\n\u003cp data-start=\"2106\" data-end=\"2328\"\u003e🎥 \u003cstrong data-start=\"2109\" data-end=\"2145\"\u003eInstant access to the full class\u003c\/strong\u003e\u003cbr data-start=\"2145\" data-end=\"2148\"\u003e📧 Access instructions delivered by email after purchase\u003cbr data-start=\"2204\" data-end=\"2207\"\u003e📄 Full Class Handbook with Dough recipe, and Step-by-step method for mixing, shaping, puffing \u0026amp; storing\u003cbr data-start=\"2268\" data-end=\"2271\"\u003e🔥 A repeatable system that works in a standard home oven and indoor or outdoor pizza ovens\u003c\/p\u003e\n\u003chr data-start=\"2330\" data-end=\"2333\"\u003e\n\u003ch2 data-start=\"2335\" data-end=\"2375\"\u003eWhy Learn with Virtual Pizza Academy?\u003c\/h2\u003e\n\u003cp data-start=\"2376\" data-end=\"2423\"\u003eAt VPA, we teach technique — not just a recipe.\u003c\/p\u003e\n\u003cp data-start=\"2425\" data-end=\"2561\"\u003eYou’ll understand the “why” behind puffing, steam, and heat management so you can make \u003cstrong data-start=\"2512\" data-end=\"2542\"\u003econsistently perfect pitas\u003c\/strong\u003e any time you want.\u003c\/p\u003e\n\u003chr data-start=\"2563\" data-end=\"2566\"\u003e\n\u003ch3 data-start=\"2568\" data-end=\"2606\"\u003eReady to make fresh pitas at home?\u003c\/h3\u003e\n\u003cp data-start=\"2607\" data-end=\"2654\"\u003eSoft, puffy, and better than anything in a bag.\u003c\/p\u003e\n\u003cp data-start=\"2656\" data-end=\"2698\"\u003e\u003cstrong data-start=\"2656\" data-end=\"2698\"\u003eAdd to cart and start the class today.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Virtual Pizza Academy","offers":[{"title":"Default Title","offer_id":52927575916862,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/8781\/4206\/files\/PitaBread-comingsoon.png?v=1769478805"},{"product_id":"pizza-party-masterclass","title":"Pizza Party Masterclass","description":"\u003ch3 data-start=\"251\" data-end=\"345\"\u003e\u003cstrong data-start=\"255\" data-end=\"345\"\u003eCOMING SOON!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"251\" data-end=\"345\"\u003e\u003cstrong data-start=\"255\" data-end=\"345\"\u003eHow to Host, Prep, and Execute a Flawless Pizza Party at Home (Indoor or Outdoor Oven)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"347\" data-end=\"478\"\u003eWant to throw an unforgettable pizza party that runs smooth, stays fun, and turns out \u003cstrong data-start=\"433\" data-end=\"462\"\u003erestaurant-quality pizzas\u003c\/strong\u003e all party long?\u003c\/p\u003e\n\u003cp data-start=\"480\" data-end=\"680\"\u003eThis on-demand Virtual Pizza Academy class is your complete step-by-step blueprint for hosting a pizza party like a pro — whether you’re cooking in a \u003cstrong data-start=\"630\" data-end=\"643\"\u003ehome oven\u003c\/strong\u003e, an \u003cstrong data-start=\"648\" data-end=\"670\"\u003eoutdoor pizza oven\u003c\/strong\u003e, or both.\u003c\/p\u003e\n\u003cp data-start=\"682\" data-end=\"995\"\u003eWe’ll show you how to prep, stage, stretch, top, bake, and serve pizzas efficiently so you’re not stressed, behind, or stuck in the kitchen while everyone else is having fun. You’ll learn how to create a seamless “pizza flow” that keeps pizzas coming — hot, crisp, and consistent — from the first pie to the last.\u003c\/p\u003e\n\u003chr data-start=\"997\" data-end=\"1000\"\u003e\n\u003ch3 data-start=\"1002\" data-end=\"1025\"\u003e✅ What You’ll Learn\u003c\/h3\u003e\n\u003cp data-start=\"1026\" data-end=\"1073\"\u003e\u003cstrong data-start=\"1026\" data-end=\"1073\"\u003ePizza party planning + execution made easy:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1074\" data-end=\"1750\"\u003e\n\u003cli data-start=\"1074\" data-end=\"1146\"\u003e\n\u003cp data-start=\"1076\" data-end=\"1146\"\u003eThe #1 mistake people make hosting pizza parties (and how to avoid it)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1147\" data-end=\"1196\"\u003e\n\u003cp data-start=\"1149\" data-end=\"1196\"\u003eExactly how many dough balls you need.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1197\" data-end=\"1266\"\u003e\n\u003cp data-start=\"1199\" data-end=\"1266\"\u003eThe best pizza style for parties (fast, forgiving, crowd-pleasing)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1267\" data-end=\"1343\"\u003e\n\u003cp data-start=\"1269\" data-end=\"1343\"\u003eDough prep timing: what to do \u003cstrong data-start=\"1299\" data-end=\"1343\"\u003e2 days before \/ 1 day before \/ party day\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1344\" data-end=\"1401\"\u003e\n\u003cp data-start=\"1346\" data-end=\"1401\"\u003eHow to set up a pizza station like a real pizzeria line\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1402\" data-end=\"1459\"\u003e\n\u003cp data-start=\"1404\" data-end=\"1459\"\u003eHow to keep toppings fresh, organized, and fast to grab\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1460\" data-end=\"1525\"\u003e\n\u003cp data-start=\"1462\" data-end=\"1525\"\u003eHow to make multiple pizzas back-to-back without losing quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1526\" data-end=\"1591\"\u003e\n\u003cp data-start=\"1528\" data-end=\"1591\"\u003eHow to bake indoors vs outdoors (and what changes between them)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1592\" data-end=\"1635\"\u003e\n\u003cp data-start=\"1594\" data-end=\"1635\"\u003eHeat management tips for consistent bakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1636\" data-end=\"1696\"\u003e\n\u003cp data-start=\"1638\" data-end=\"1696\"\u003eCutting + serving strategies so pizzas stay hot and crispy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1697\" data-end=\"1750\"\u003e\n\u003cp data-start=\"1699\" data-end=\"1750\"\u003eA full “party workflow” so you can host confidently\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1752\" data-end=\"1755\"\u003e\n\u003ch3 data-start=\"1757\" data-end=\"1776\"\u003e🍕 Perfect For:\u003c\/h3\u003e\n\u003cul data-start=\"1777\" data-end=\"1962\"\u003e\n\u003cli data-start=\"1777\" data-end=\"1807\"\u003e\n\u003cp data-start=\"1779\" data-end=\"1807\"\u003eFirst-time pizza party hosts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1808\" data-end=\"1851\"\u003e\n\u003cp data-start=\"1810\" data-end=\"1851\"\u003eBackyard oven owners (Ooni, Gozney, etc.)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1852\" data-end=\"1897\"\u003e\n\u003cp data-start=\"1854\" data-end=\"1897\"\u003eHome oven pizza makers who want to level up\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1898\" data-end=\"1962\"\u003e\n\u003cp data-start=\"1900\" data-end=\"1962\"\u003eAnyone who wants to host without stress and serve better pizza\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1964\" data-end=\"1967\"\u003e\n\u003ch3 data-start=\"1969\" data-end=\"2000\"\u003e🎥 Class Format (On-Demand)\u003c\/h3\u003e\n\u003cul data-start=\"2001\" data-end=\"2118\"\u003e\n\u003cli data-start=\"2001\" data-end=\"2027\"\u003e\n\u003cp data-start=\"2003\" data-end=\"2027\"\u003eStream instantly anytime\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2028\" data-end=\"2075\"\u003e\n\u003cp data-start=\"2030\" data-end=\"2075\"\u003ePause \/ rewind \/ rewatch as often as you want\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2076\" data-end=\"2118\"\u003e\n\u003cp data-start=\"2078\" data-end=\"2118\"\u003eLearn at your own pace from your kitchen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2120\" data-end=\"2123\"\u003e\n\u003ch3 data-start=\"2125\" data-end=\"2151\"\u003e⭐ Why This Class Works\u003c\/h3\u003e\n\u003cp data-start=\"2152\" data-end=\"2203\"\u003eA pizza party isn’t about making \u003cem data-start=\"2185\" data-end=\"2190\"\u003eone\u003c\/em\u003e great pizza…\u003c\/p\u003e\n\u003cp data-start=\"2205\" data-end=\"2307\"\u003eIt’s about making \u003cstrong data-start=\"2223\" data-end=\"2254\"\u003e5-20 great pizzas in a row\u003c\/strong\u003e, with happy guests and a host who isn’t overwhelmed.\u003c\/p\u003e\n\u003cp data-start=\"2309\" data-end=\"2481\"\u003eThis class shows you how to run your pizza party like a pro — from prep to execution — with the same systems used in real pizza kitchens, adapted for the home and backyard.\u003c\/p\u003e\n\u003chr data-start=\"2483\" data-end=\"2486\"\u003e\n\u003ch3 data-start=\"2488\" data-end=\"2529\"\u003eTaught by Virtual Pizza Academy\u003c\/h3\u003e\n\u003cp data-start=\"2530\" data-end=\"2713\"\u003eVirtual Pizza Academy delivers professional-grade pizza education through interactive, high-quality classes designed to help home cooks (and pros) get consistently incredible results.\u003c\/p\u003e","brand":"Virtual Pizza Academy","offers":[{"title":"Default Title","offer_id":52965319278910,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/8781\/4206\/files\/PIZZAPARTYMASTERCLASS-COMINGSOON.png?v=1770083214"},{"product_id":"gluten-free-pizza-neapolitan-sicilian-on-demand-60-minutes","title":"Gluten-Free Pizza — Neapolitan \u0026 Sicilian (On-Demand, 60 minutes)","description":"\u003cp data-end=\"428\" data-start=\"79\"\u003eTake gluten-free pizza from “pretty good” to \u003cstrong data-end=\"143\" data-start=\"124\"\u003eseriously legit\u003c\/strong\u003e with a step-by-step class built specifically around \u003cstrong data-end=\"216\" data-start=\"196\"\u003eCaputo Fioreglut\u003c\/strong\u003e. In this on-demand masterclass, you’ll learn two complete dough systems—\u003cstrong data-end=\"321\" data-start=\"289\"\u003ea round Neo-Neapolitan style\u003c\/strong\u003e and a \u003cstrong data-end=\"362\" data-start=\"328\"\u003erectangular Sicilian pan pizza\u003c\/strong\u003e—so you can make the exact style you’re craving without guesswork.\u003c\/p\u003e\n\u003cp data-end=\"668\" data-start=\"430\"\u003eWhether you want that soft, airy rim and tender bite, or a fluffy pan crumb with a crisp, “fried” bottom, we’ll show you the process, the timing, the handling, and the bake strategy that makes gluten-free dough perform like the real deal.\u003c\/p\u003e\n\u003chr data-end=\"673\" data-start=\"670\"\u003e\n\u003ch2 data-end=\"695\" data-start=\"675\"\u003eWhat You’ll Learn\u003c\/h2\u003e\n\u003cp data-end=\"734\" data-start=\"696\"\u003e\u003cstrong data-end=\"734\" data-start=\"696\"\u003eNeo-Neapolitan (Gluten-Free Round)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1076\" data-start=\"735\"\u003e\n\u003cli data-end=\"811\" data-start=\"735\"\u003e\n\u003cp data-end=\"811\" data-start=\"737\"\u003eMixing method for Fioreglut that fully hydrates the flour (no dry pockets)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"879\" data-start=\"812\"\u003e\n\u003cp data-end=\"879\" data-start=\"814\"\u003eProper rest + fermentation timing for better structure and flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"948\" data-start=\"880\"\u003e\n\u003cp data-end=\"948\" data-start=\"882\"\u003eBalling and handling techniques that reduce tearing and stickiness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1019\" data-start=\"949\"\u003e\n\u003cp data-end=\"1019\" data-start=\"951\"\u003eStretching and launching tips for home ovens and pizza steels\/stones\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1020\"\u003e\n\u003cp data-end=\"1076\" data-start=\"1022\"\u003eBake workflow for a lighter crust with a more open rim\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1126\" data-start=\"1078\"\u003e\u003cstrong data-end=\"1126\" data-start=\"1078\"\u003eSicilian Pan Pizza (Gluten-Free Pan)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1422\" data-start=\"1127\"\u003e\n\u003cli data-end=\"1185\" data-start=\"1127\"\u003e\n\u003cp data-end=\"1185\" data-start=\"1129\"\u003ePan dough method for a fluffy interior with a crisp base\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1242\" data-start=\"1186\"\u003e\n\u003cp data-end=\"1242\" data-start=\"1188\"\u003ePan prep + strategy for that classic golden bottom\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1307\" data-start=\"1243\"\u003e\n\u003cp data-end=\"1307\" data-start=\"1245\"\u003eProofing cues (what to look for so you don’t over\/under-proof)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1368\" data-start=\"1308\"\u003e\n\u003cp data-end=\"1368\" data-start=\"1310\"\u003eTopping + bake sequencing for strong lift and clean slices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1422\" data-start=\"1369\"\u003e\n\u003cp data-end=\"1422\" data-start=\"1371\"\u003eFinishing tips for a restaurant-style Sicilian bite\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1427\" data-start=\"1424\"\u003e\n\u003ch2 data-end=\"1447\" data-start=\"1429\"\u003eWhat’s Included\u003c\/h2\u003e\n\u003cul data-end=\"1853\" data-start=\"1448\"\u003e\n\u003cli data-end=\"1519\" data-start=\"1448\"\u003e\n\u003cp data-end=\"1519\" data-start=\"1450\"\u003e✅ \u003cstrong data-end=\"1477\" data-start=\"1452\"\u003eOn-Demand Video Class\u003c\/strong\u003e (watch anytime, pause\/rewind as you cook)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1584\" data-start=\"1520\"\u003e\n\u003cp data-end=\"1584\" data-start=\"1522\"\u003e✅ \u003cstrong data-end=\"1559\" data-start=\"1524\"\u003eNeo-Neapolitan GF Dough Formula\u003c\/strong\u003e (Caputo Fioreglut-based)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1647\" data-start=\"1585\"\u003e\n\u003cp data-end=\"1647\" data-start=\"1587\"\u003e✅ \u003cstrong data-end=\"1622\" data-start=\"1589\"\u003eSicilian Pan GF Dough Formula\u003c\/strong\u003e (Caputo Fioreglut-based)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1719\" data-start=\"1648\"\u003e\n\u003cp data-end=\"1719\" data-start=\"1650\"\u003e✅ \u003cstrong data-end=\"1687\" data-start=\"1652\"\u003eFermentation \u0026amp; Scheduling Guide\u003c\/strong\u003e (basic plan + advanced options)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1774\" data-start=\"1720\"\u003e\n\u003cp data-end=\"1774\" data-start=\"1722\"\u003e✅ \u003cstrong data-end=\"1774\" data-start=\"1724\"\u003eMixing, Handling, and Proofing Troubleshooting\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1853\" data-start=\"1775\"\u003e\n\u003cp data-end=\"1853\" data-start=\"1777\"\u003e✅ \u003cstrong data-end=\"1809\" data-start=\"1779\"\u003eBake Setups for Home Ovens\u003c\/strong\u003e (steel\/stone tips and temperature strategy)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1858\" data-start=\"1855\"\u003e\n\u003ch3 data-end=\"1925\" data-start=\"1860\"\u003eExclusive Bonus: Gluten-Free Pizza Calculator (Neo + Sicilian)\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"1926\"\u003eIncluded with this class is our \u003cstrong data-end=\"2000\" data-start=\"1958\"\u003eexclusive Gluten-Free Pizza Calculator\u003c\/strong\u003e, built to make scaling fast and foolproof:\u003c\/p\u003e\n\u003cul data-end=\"2268\" data-start=\"2045\"\u003e\n\u003cli data-end=\"2156\" data-start=\"2045\"\u003e\n\u003cp data-end=\"2156\" data-start=\"2047\"\u003e\u003cstrong data-end=\"2077\" data-start=\"2047\"\u003eNeo-Neapolitan \u0026amp; Sicilian Pan Selector:\u003c\/strong\u003e choose your Neo Round diameter or Sicilian Rectangular pan size, number of pizzas and get perfectly scaled dough every time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2156\" data-start=\"2045\"\u003e\n\u003cstrong\u003eBasic\u003c\/strong\u003e and \u003cstrong\u003eAdvanced \u003c\/strong\u003eModes: Use the suggested fermentation schedule, or adjust with the Advanced mode to modify the dough schedule to your liking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2364\" data-start=\"2270\"\u003eNo more scribbling math or guessing hydration—just plug in your size and bake with confidence.\u003c\/p\u003e\n\u003chr data-end=\"2369\" data-start=\"2366\"\u003e\n\u003ch2 data-end=\"2385\" data-start=\"2371\"\u003ePerfect For\u003c\/h2\u003e\n\u003cul data-end=\"2603\" data-start=\"2386\"\u003e\n\u003cli data-end=\"2462\" data-start=\"2386\"\u003e\n\u003cp data-end=\"2462\" data-start=\"2388\"\u003eAnyone who wants \u003cstrong data-end=\"2431\" data-start=\"2405\"\u003ereal gluten-free pizza\u003c\/strong\u003e without dense, gummy results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2529\" data-start=\"2463\"\u003e\n\u003cp data-end=\"2529\" data-start=\"2465\"\u003eHome bakers who want \u003cstrong data-end=\"2500\" data-start=\"2486\"\u003etwo styles\u003c\/strong\u003e (round + pan) in one class\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2603\" data-start=\"2530\"\u003e\n\u003cp data-end=\"2603\" data-start=\"2532\"\u003eAnyone using \u003cstrong data-end=\"2565\" data-start=\"2545\"\u003eCaputo Fioreglut\u003c\/strong\u003e and looking for a repeatable system\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Virtual Pizza Academy","offers":[{"title":"Default Title","offer_id":52999134839102,"sku":null,"price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/8781\/4206\/files\/ClassPageGraphicsShopify_16_c042689f-35ec-405a-be46-071c3692bcd7.png?v=1770839660"},{"product_id":"chicago-tavern-thin-crust-on-demand-60-minutes","title":"Chicago Tavern Thin Crust (On-Demand, 60 Minutes)","description":"\u003cp data-start=\"56\" data-end=\"135\"\u003e\u003cstrong data-start=\"56\" data-end=\"135\"\u003eMaster the crispy, square-cut Midwest classic — start anytime, bake tonight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"562\"\u003eChicago isn’t just deep dish. The pizza locals actually eat every week is \u003cstrong data-start=\"211\" data-end=\"238\"\u003eTavern-Style Thin Crust\u003c\/strong\u003e — ultra-thin, shatter-crisp, edge-to-edge toppings, and cut into party squares.\u003cbr data-start=\"318\" data-end=\"321\"\u003eIn this detailed Virtual Pizza Academy on-demand class, you’ll learn the authentic techniques pizzerias use to produce a rigid, crunchy crust that still has flavor and structure — not a cracker, not a floppy NY slice… the perfect in-between.\u003c\/p\u003e\n\u003cp data-start=\"564\" data-end=\"693\"\u003eThis is a precision pizza. And once you understand the method, it becomes one of the most repeatable styles you can make at home.\u003c\/p\u003e\n\u003chr data-start=\"695\" data-end=\"698\"\u003e\n\u003ch2 data-start=\"700\" data-end=\"720\"\u003eWhat You’ll Learn\u003c\/h2\u003e\n\u003cul data-start=\"721\" data-end=\"1213\"\u003e\n\u003cli data-start=\"721\" data-end=\"789\"\u003e\n\u003cp data-start=\"723\" data-end=\"789\"\u003eThe real Chicago tavern dough formula (low hydration, high flavor)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"790\" data-end=\"833\"\u003e\n\u003cp data-start=\"792\" data-end=\"833\"\u003eHow to develop gluten \u003cem data-start=\"814\" data-end=\"823\"\u003ewithout\u003c\/em\u003e chewiness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"834\" data-end=\"883\"\u003e\n\u003cp data-start=\"836\" data-end=\"883\"\u003eThe secret to a crisp bite that doesn’t dry out\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"884\" data-end=\"928\"\u003e\n\u003cp data-start=\"886\" data-end=\"928\"\u003eDough ball sizing and scaling for any oven\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"929\" data-end=\"971\"\u003e\n\u003cp data-start=\"931\" data-end=\"971\"\u003eSheeting vs rolling — and why it matters\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"972\" data-end=\"1027\"\u003e\n\u003cp data-start=\"974\" data-end=\"1027\"\u003eSauce application for full coverage without sogginess\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1028\" data-end=\"1067\"\u003e\n\u003cp data-start=\"1030\" data-end=\"1067\"\u003eCheese distribution for even browning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1068\" data-end=\"1107\"\u003e\n\u003cp data-start=\"1070\" data-end=\"1107\"\u003eHow to prevent bubbles and blistering\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1108\" data-end=\"1144\"\u003e\n\u003cp data-start=\"1110\" data-end=\"1144\"\u003eProper bake temperature and timing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1145\" data-end=\"1213\"\u003e\n\u003cp data-start=\"1147\" data-end=\"1213\"\u003eThe iconic square-cut technique (and why triangles are wrong here)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1215\" data-end=\"1218\"\u003e\n\u003ch2 data-start=\"1220\" data-end=\"1246\"\u003eIncluded With The Class\u003c\/h2\u003e\n\u003cul data-start=\"1247\" data-end=\"1639\"\u003e\n\u003cli data-start=\"1247\" data-end=\"1289\"\u003e\n\u003cp data-start=\"1249\" data-end=\"1289\"\u003eFull start-to-finish instructional video\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1290\" data-end=\"1317\"\u003e\n\u003cp data-start=\"1292\" data-end=\"1317\"\u003ePrintable recipe handbook\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1318\" data-end=\"1373\"\u003e\n\u003cp data-start=\"1320\" data-end=\"1373\"\u003eFermentation schedule options (same-day and next-day)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1374\" data-end=\"1404\"\u003e\n\u003cp data-start=\"1376\" data-end=\"1404\"\u003eHome oven optimization guide\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1405\" data-end=\"1433\"\u003e\n\u003cp data-start=\"1407\" data-end=\"1433\"\u003eCommercial deck oven notes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1434\" data-end=\"1509\"\u003e\n\u003cp data-start=\"1436\" data-end=\"1509\"\u003eTroubleshooting guide: pale crust, dry crust, soft center, burning cheese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1510\" data-end=\"1639\"\u003e\n\u003cp data-start=\"1512\" data-end=\"1639\"\u003eThe \u003cstrong data-start=\"1516\" data-end=\"1551\"\u003eChicago Tavern Dough Calculator\u003c\/strong\u003e — instantly scale dough balls and batches with accurate hydration and yeast percentages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1641\" data-end=\"1644\"\u003e\n\u003ch2 data-start=\"1646\" data-end=\"1660\"\u003eSkill Level\u003c\/h2\u003e\n\u003cp data-start=\"1661\" data-end=\"1749\"\u003eBeginner friendly — but detailed enough for serious pizza makers and pizzeria operators.\u003c\/p\u003e\n\u003chr data-start=\"1751\" data-end=\"1754\"\u003e\n\u003ch2 data-start=\"1756\" data-end=\"1784\"\u003eWhat Makes This Different\u003c\/h2\u003e\n\u003cp data-start=\"1785\" data-end=\"1824\"\u003eMost thin crust recipes produce either:\u003c\/p\u003e\n\u003cul data-start=\"1825\" data-end=\"1867\"\u003e\n\u003cli data-start=\"1825\" data-end=\"1838\"\u003e\n\u003cp data-start=\"1827\" data-end=\"1838\"\u003ea cracker\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1839\" data-end=\"1867\"\u003e\n\u003cp data-start=\"1841\" data-end=\"1867\"\u003eor a floppy NY-style pie\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1869\" data-end=\"2051\"\u003eThis class teaches the controlled gluten development and baking approach that creates a \u003cstrong data-start=\"1957\" data-end=\"2001\"\u003erigid yet tender crust with a clean snap\u003c\/strong\u003e — the hallmark of authentic Chicago tavern pizza.\u003c\/p\u003e\n\u003chr data-start=\"2053\" data-end=\"2056\"\u003e\n\u003ch2 data-start=\"2058\" data-end=\"2079\"\u003eBake When You Want\u003c\/h2\u003e\n\u003cp data-start=\"2080\" data-end=\"2096\"\u003eOn-demand means:\u003c\/p\u003e\n\u003cul data-start=\"2097\" data-end=\"2173\"\u003e\n\u003cli data-start=\"2097\" data-end=\"2112\"\u003e\n\u003cp data-start=\"2099\" data-end=\"2112\"\u003eWatch anytime\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2113\" data-end=\"2129\"\u003e\n\u003cp data-start=\"2115\" data-end=\"2129\"\u003ePause \u0026amp; rewind\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2130\" data-end=\"2155\"\u003e\n\u003cp data-start=\"2132\" data-end=\"2155\"\u003eBake along at your pace\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2156\" data-end=\"2173\"\u003e\n\u003cp data-start=\"2158\" data-end=\"2173\"\u003eRevisit forever\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2175\" data-end=\"2178\"\u003e\n\u003ch3 data-start=\"2180\" data-end=\"2259\"\u003eIf you love crispy pizza — this will likely become your weekly go-to style.\u003c\/h3\u003e\n\u003cp data-start=\"2261\" data-end=\"2299\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eLearn the pizza Chicago actually eats.\u003c\/p\u003e","brand":"Virtual Pizza Academy","offers":[{"title":"Default Title","offer_id":53015584080190,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/8781\/4206\/files\/ClassPageGraphicsShopify_16_a9b72341-a73e-4c44-9ae1-e963402c0834.png?v=1771260088"}],"url":"https:\/\/virtualpizzaacademy.com\/collections\/on-demand-coming-soon.oembed","provider":"Virtual Pizza Academy","version":"1.0","type":"link"}