Pizza Is the Future

WDCB's Gary Zidek visits the new North American Pizza & Culinary Academy to chat with chefs and co-founders Leo Spizzirri and Anthony Iannone.

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WDCB's Gary Zidek visits the new North American Pizza and Culinary Academy.

"It's really important to understand that it's not just about Chicago deep-dish-stuffed pizza and thin crust pizza, it's understanding that every neighborhood has its own style." - Leo Spizzirri weighing in on the thin crust-deep dish debate.

Leo Spizzirri and Anthony Iannone, co-founders of North American Pizza & Culinary Academy

The NAPACA will offer a variety of cooking classes designed for people of all skill levels.  Many of the offerings will focus on pizza, with a series of advanced classes taught by a master instructor. 

Chef Leo Spizzirri

Spizzirri walked Gary through the creation of a pizza.

First ... the dough.

Then ... sauce and cheese.

Time for the oven

Almost done ...

Now the pizza is ready to eat.

Spizzirri points out the air pockets in the crust.

You can learn how to make pizzas like this and a bunch of other stuff at the North American Pizza and Culinary Academy.  Go here for more info.

Leo Spizzirri, WDCB's Gary Zidek & Anthony Iannone