In 1977, when I was a young man living in Sweden, I helped Signor Rafael Triligetti from Naples, Italy, to find a location for his first Swedish pizza restaurant.
Today, 33 years later, that pizzeria is still going strong. After having found this great location, Rafael told me if I was ever going to start my own pizza business I should come to him to learn his recipe – a dough recipe from Naples, his birthplace and the birthplace of pizza-making.

In 1983, I contacted Signor Triligetti, as I was going to open up my first restaurant. Since then – being both an artist and someone who really enjoys making pizza –
I have taken this recipe to a new level of perfection. I am the only one in the entire USA working with this recipe, applied the way I do it. I have also developed an amazing sauce recipe. And along the way, I have learned quite a lot about the
pizza business…

Now the time has come – I haven’t yet discovered the recipe for staying eternally young – for me to offer my recipes and knowledge to others, to give quality-minded people in the food business an opportunity to kick-start their entry into making memorable pizzas. Even as a business add-on!

How can I help you?

Have you thought about opening a pizzeria or adding pizza to your existing menu? Here’s a way to enter the business at the top of the quality scale – without a huge investment.

Perhaps you think there’s already too much pizza competition in your area? In fact, that’s an advantage – it just proves that people in your community like pizza! And you’ll be able to give them a better pizza than they’ve ever tasted! Here’s how:

You can gain access to my special Pizza Dough Mix. With my mix, anyone in your kitchen who can follow simple directions can make the world’s best pizza dough.

I can also provide you with a dry mix of spices to be added as instructed to a vine-ripe tomato sauce. The result is a natural – and memorable – pizza sauce.

Finally, you can join my 2-day hands-on course in pizza-making, possibly the most worthwhile two days you’ll ever spend. More about this in a moment.

Can anyone make pizza?

I would have to say “yes” to that question – IF they follow my recipe! But the products from the big chain pizzerias, mass production suppliers etc, have little to do with the quality represented by me. Do read my Wall of Fame. Besides, the bulk suppliers are out to tie you into their systems and products. Their concern is about profits for themselves, not quality for you.

I’d like to give you an example. A few years ago, a very well educated man from India wanted to start a pizzeria in a Chicago suburb. He had been working as product manager for a major American cell phone manufacturer, but his dream was to start a pizzeria, and so he did.

More than $130,000 later, everything was a mess. All of his suppliers had taken advantage of him, as they understood he knew nothing. His dining area was poorly planned, giving him no flexibility, only costs. Then he turned to me. Now he tells me he wished he’d contacted me earlier. Because I could have saved him an awful lot of money AND given him the kind of pizzas people go out of their way for…

What does my 2-day course consist of?

You don’t need to travel – I’ll come to you, to your restaurant or your home, wherever you are in the Midwest*. Together, we go through ALL the basics:

·   Your plans, which I will help you revise where needed.

·   What equipment you need and where to get it.

·   Tableware, silverware if needed.

·   I will bring a small batch of my Pizza Dough Mix (you don't need a dough mixer for that), which I mix by hand.

·   Four hours later we will bake it in your oven. If we meet at your home, your family will be the perfect judges! If you already have an outlet, you can whet people’s appetites with a few free samples!

·   Your menu, which I can help you draw up, pick suppliers of food items, etc.

·   Dough mixing, how to roll dough buns and how to store them.

·   How to handle frozen dough.

·   How to flatten out pizzas and also how to make calzones.

·   Pizza sauce, the right proportions, quantities and mixing techniques.

·   How to make garlic breadsticks – which could become a signature item for you.

·   Finally, I will also give you videos about all of the above cooking steps, for your review whenever you need it.

What does it cost?

If you’re expecting a big fee for all of this, you’ll be disappointed. I’ve decided that teaching people to make really delicious pizza is going to be my legacy. So I’m giving you the entire 2-day course for a very modest $1700 – and a place for me to stay while I’m visiting you!

Just contact me at 608-547-8920 or send me an email.

I’m looking forward to helping you get going towards a brighter future.
 

Björn Sjögren
Artist & Pizza Maker

*Midwest = within 400 miles of Madison, Wisconsin
Further distances are okay, but it will cost more.