CREATIVITY & DEVLOPMENT
Eurostar Commodities is launching a brand new School of Pizza. The refurbished, purpose-built facility has been created to support chefs, hospitality teams and businesses looking to enhance their pizza offering. A state-of-the-art training, innovation and collaboration space designed exclusively for food professionals.
Located at Eurostar’s headquarters in Brighouse, it’s the ideal inspiration for creativity, product development and technical excellence.
“The new School of Pizza is over 85 sq m, with an adjoining NPD room offering approximately 100sq m of additional space,” said Jason Bull, managing director at Eurostar Commodities.
“We have combined professional training, product development and live demonstration capabilities within a modern, open-plan environment. Complimentary use of the facility is available to all new and existing customers using our product range.”
Able to comfortably accommodate up to 100 people for events, and around 30 for practical hands-on training, the layout supports everything from intimate workshops and expert-led masterclasses to larger customer events.
HANDS-ON
Unsurprisingly, the school is equipped with a wide range of specialist pizza-making equipment, including professional dough mixers, proving tools, refrigerated areas, ingredient preparation areas, handwashing facilities and utensils.
“Our commercial pizza oven can also support multiple pizza styles and baking methods, including Neapolitan, Roman, New York, Detroit and artisan, as well as breads,” continued Bull. “It operates across a broad temperature range, from frozen and chilled products to high heat for authentic pizza.”
Intentionally designed as a hybrid facility supporting training, product development and customer engagement, technical teams, chefs, operators and customers can collaborate on development projects, workshops and events.
“The facility can be used to test different bases, crusts, toppings, sauces, cheeses and cooking methods. The School of Pizza supports the development of a broad range of products, including fresh, chilled, frozen, retail and foodservice solutions. It is suitable for both artisan-style concepts and large-scale commercial product applications.
“Customers can also work directly with the Eurostar development team on bespoke product briefs and menu concepts.”
BUILT TO PERFORM
What makes the school different from a standard development kitchen or training space is that it brings together technical expertise, specialist equipment, a collaborative space and practical hands-on training within one purpose-built environment.
“It’s designed around pizza making, from selecting the right ingredients to dough science and baking performance. This creates a dedicated centre for innovation, education and customer collaboration. Connected with leading industry experts and partners, we provide in-depth training, technical support and tailored guidance to help customers enhance skills, strengthen operations and drive growth.”
The School of Pizza offers:
- Complimentary product development space for customers
- Hands-on masterclasses led by industry experts
- Training workshops for all experience levels
- Gluten-free pizza and baking sessions
- Flexible event space available for customer use.
“Our aim is to help customers create exceptional pizza with confidence. The school also operates as a development kitchen for customers wanting to develop product ranges outside of pizza too – and we welcome any food manufacturers to come in and experiment with our technical development team,” concluded Bull.