Mark Bello Is Ready to Train an Army of Amateur Pizzaiolos


On “Let’s Eat In,” Robert Sietsema and Cathy Erway recently talked about how cheap it is to make your own pizza by purchasing dough from local parlors for a couple of dollars, yet somehow the trend seemingly hasn’t caught on at the rate that Neapolitan pizzerias have. That may change when Mark Bello opens his pizza-making school and shop, Pizza a Casa, at 371 Grand Street on April 15. Bello teaches students to make thin-crust New York–style pies (with an Italian influence) at home using pizza stones and pans. As he recently told Heritage Radio, his retail store (or “pizza self-sufficiency center”) will have room for twelve-person classes and will sell pizza stones, wheels, and the like. Budding pizzaiolos can sign up for classes at the center’s website.