Get a PhD at Pizza Academy

The clink of wine glasses grows faint and the party scene seems to fade. We step to a marble countertop and adjust our aprons. We are at the Pizza Academy on Fulton Street.

“Massage the dough,” encourages Giorgia Caporuscio, pressing our hands into floury rounds. “Don’t be scared to touch. Push the air bubbles to the edge. Gently, gently.” This is authentic Neapolitan pizza-making instruction from a master.