Instructor Profile

Throughout my career as a professional pizzaiolo, which began in mid-2012, I have baked an impressive total of 287,772 pizzas!

Here’s what it took to create all those pizzas:

Opened 1,610 bags of flour.

Poured 4,911 buckets of water.

Used 41,110 sachets of yeast.

Emptied 144 bags of salt.

Opened 10,359 cans of tomatoes.

Sliced 230,217 mozzarella balls.

Plucked 863,316 basil leaves.

Unscrewed 25,899 bottles of olive oil.

Sliced 43,166 mushrooms.

Peeled 479 pineapples (yes, sigh).

It wasn’t all smooth sailing:

Suffered 21 cuts on my fingers and hands.

Endured 12 minor burns.

Carry three lasting scars as a reminder.

In November 2019, my first book, Fabioulous Pizza, achieved Amazon best-seller status in three categories.