Where Tradition Meets Training
We started with a simple belief: anyone can learn to make extraordinary pizza. It just takes the right guidance, proper technique, and genuine passion for the craft.
Born in a Food Court
Back in 2019, we opened our first location at CF Promenades St-Bruno. Not exactly where you'd expect to find serious culinary training. But that was the point—we wanted to be accessible. No fancy downtown location, no intimidating culinary institute vibe.
Our founder, Giselle Robitaille, grew up watching her nonna make pizza every Sunday in a tiny kitchen outside Naples. She noticed something important: the best food education happens in real kitchens, not lecture halls. So when she moved to Quebec and saw the food court space, she knew it was perfect.
People thought we were crazy. A training center in a mall? But that's exactly why it works. Students learn in a real commercial environment where pizza actually gets made and served every day.
How We Actually Teach
No PowerPoint slides. No abstract culinary theory. Just hands-on practice with instructors who've spent years working in professional kitchens.
Real Equipment
You'll work with the same ovens, mixers, and tools you'd find in actual pizzerias. We don't use home equipment and pretend it's the same.
Small Groups
Maximum six students per instructor. That means you get real feedback on your technique, not generic advice shouted across a crowded kitchen.
Flexible Scheduling
Evening and weekend sessions available. Most of our students have day jobs—we're not asking you to quit your life to learn pizza-making.
The People Behind the Program
Our instructors aren't just teachers. They're working professionals who still make pizza regularly because they genuinely love what they do.
Giselle Robitaille
Founder & Lead Instructor
Spent eight years managing pizzerias in Montreal before starting PizzaPizza. Still makes dough every morning because, in her words, "it keeps me honest." Specializes in traditional Neapolitan methods but isn't precious about adapting techniques for Canadian ingredients.
Thorfinn Ødegård
Advanced Techniques Instructor
Worked in kitchens across Oslo and Toronto before joining us in 2022. Known for his patience with students who struggle with dough handling. His background in Scandinavian baking brings unexpected insights to Italian techniques.
Our Journey So Far
Opening Day
Started with one oven, three students, and Giselle teaching after her regular shift ended. The first class ran until midnight because nobody wanted to stop practicing.
Expanded Space
Took over the adjacent unit when a smoothie shop closed. Added a second oven and proper ventilation. Finally had room for students to work without bumping elbows constantly.
Full Program Launch
Introduced structured courses beyond basic pizza-making: dough fermentation science, wood-fired techniques, regional Italian styles. Hired Thorfinn after he spent three months begging for a job.
Where We're Headed
Planning advanced workshops starting June 2026 focusing on specialty flours and sourdough starters. Exploring partnerships with Quebec grain farmers to source local ingredients for training.
Ready to Learn?
Our next beginner sessions start in July 2026. Space is limited because we refuse to pack classes just to maximize enrollment.
Get In Touch