Born from a Love of Real Food
We started Pizza73 because we wanted to share something simple but powerful—the techniques and traditions that turn flour, water, and fresh ingredients into something people remember. This isn't just about making pizza. It's about understanding where food comes from and how creativity shows up in every step.
How We Got Here
Back in early 2024, a few of us who'd spent years working in kitchens across Quebec realized something. There were plenty of places teaching cooking, but not many focused on the craft behind Italian pizza—the kind where dough fermentation matters, where sauce isn't just dumped from a can, where toppings are chosen for balance, not just popularity.
We found a spot in the food court at CF Promenades St-Bruno. Not glamorous, but real. And we started small—teaching people who wanted to learn the actual mechanics of making great pizza, not shortcuts or gimmicks.
Our first class had six people. By the end of 2024, we'd trained over 140 students—home cooks, aspiring chefs, and a few folks thinking about opening their own places.
What We Believe About Teaching Food
Good cooking isn't mysterious. It's a set of skills you can learn if someone explains them clearly and gives you time to practice. That's what we do here.
Hands-On Learning
You're not watching videos or taking notes. You're kneading dough, adjusting temperatures, tasting as you go. Every class is built around doing the work yourself, with guidance when you need it.
Real Ingredients
We don't use substitutes or pre-made anything. You learn with the same tomatoes, mozzarella, and flours you'd find in a serious kitchen. That way, when you cook at home or in a restaurant, you know what quality feels like.
Small Groups
Classes cap at eight people. That's intentional. We want everyone to get individual feedback, ask questions without waiting, and actually spend time practicing instead of standing around.
What You Can Expect from Us
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Honest Skill Development
We won't tell you that three sessions will make you a master. But we will teach you enough that you can make consistently good pizza at home or work confidently in a kitchen setting. Progress takes time, and we respect that.
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Focus on Fundamentals
Dough hydration. Oven temperature management. Sauce seasoning. Cheese melting points. These aren't flashy topics, but they're what separates good pizza from forgettable pizza. We spend time on the details that matter.
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Support After Class
Once you've trained with us, you're part of a group. We share recipes, troubleshoot issues over email, and host quarterly meetups where people can ask follow-up questions or just cook together.
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No Upselling
You pay for the course. That's it. We're not going to push equipment, ingredients, or advanced certifications unless you specifically ask. Our goal is to teach, not to sell you more stuff.
Want to Learn with Us?
Our next round of courses starts in September 2026. Classes run on weekends and evenings to fit different schedules.
Get in Touch