Discover the secret to making restaurant-level pizzas from home without any fancy equipment or expensive ingredients...
And leaves your friends and family asking, "Did you make this?"
From the kitchen of Charlie Anderson
Cleveland, Ohio · November 2026
Imagine this.
It's pizza night, your friends are around, the drinks are poured, and you've spent the last few days making your dough from scratch. You've been looking forward to this all week.
You heat your oven, prep your pizza, and slide it in, hoping for the best.
A few minutes later, you open the oven door, and that's when it hits you.
That quiet sinking feeling.
The base is pale, and the crust didn't rise the way you wanted it to.
Something clearly went wrong, and the worst part? You have no idea why.
Did you stretch it wrong? Was it the temperature of the oven? Maybe you overproofed the dough?
If you've ever experienced this embarrassing situation, don't worry because you're not alone.
I've burnt my fair share of pies, dealt with over-proofed dough, and worst of all, I didn't know why it was happening.
I spent money on gear I didn't need and wasted hard-earned cash on ingredients for experiments that went straight into the trash.
For a long time, I was convinced that great homemade pizza was a myth. Something reserved for people with professional equipment and decades spent in a kitchen.
But then it clicked. The problem was never the ingredients or the oven. And surprisingly, it wasn't the recipe either.
It was the process.
Once I understood the process and the WHY behind what I was doing, I went from making pizzas I was embarrassed to serve up to making pizzas that look like this:
Because here's the thing.
Most home pizza makers are piecing together advice from hundreds of different sources that all contradict each other. As a result, they end up with the same mediocre pizza and quietly give up, convinced they just don't have what it takes.
But that's not the truth, far from it in fact.
The truth is, nobody ever showed them the right way.
That's exactly why I built Total Pizza Mastery, and why I'm running it as a live cohort this November, inside The Pizza Lab.
TPM has been available as a self-paced course for a while now. Hundreds of home cooks have gone through it and gotten incredible results.
But the ones who improve the fastest aren't the ones who watch the videos alone.
They're the ones who show me their dough, ask questions when something doesn't look right, and bake alongside other serious pizza makers going through the same process in real time.
That's what The Pizza Lab is for.
For 6 weeks, starting Mon Nov 23, you'll bake with me every week. You'll go through the full TPM course on the same schedule as the rest of the cohort, with weekly live bake-along calls where I'm actually mixing dough on camera and you're doing it in parallel at home.
And at the end of the cohort, I drop two new things:
The final video that pulls the whole system together, plus three new reference PDFs that cement the diagnostic skills you've been building.
My new standalone course on poolish, biga, straight dough, and sourdough. Public launch is Mon Jan 25, but you get it on Mon Jan 18 as a Pizza Lab member - a full week before the rest of the world.
Lifetime access to every future Mastery course I ever release. Pizza Oven Mastery, Sourdough Mastery, Dough Handling Mastery, Cheese Mastery, Sauce Mastery, Mixing Mastery, Hydration Mastery, and more. As the library grows, the price goes up for new buyers. You lock in lifetime access at today's price.
Every week for 6 weeks, I'm live for 60-90 minutes mixing dough, stretching, baking. The whole process on camera. You bake alongside me from your own kitchen. Bring your dough, bring your questions, bring your weird results.
This isn't just a Q&A session where you ask questions and I answer. It's a working session, where we cook together, and you ask questions along the way. Let me know what experiments you want to see, and I'll perform them in real time.
Recordings go up on the course platform within 48 hours.
5 weeks of comprehensive video modules covering every style from Classic NY to Sicilian and Detroit. Downloadable worksheets, dough calculator, 5 Levers diagnostic framework. Yours for life, released on the cohort schedule.
Four lessons that close the loop and make the system stick:
My new deep-dive course on poolish, biga, straight dough, and sourdough. The fermentation lever is the single most important and most misunderstood piece of pizza making. The one that separates good from great. 90+ minutes of focused instruction with real-time dough demos.
You're part of this course's creation. During The Pizza Lab, I'm testing fermentation methods live in my pizzeria and bringing them into our weekly calls. Your feedback shapes the final course. Public launch isn't until Mon Jan 25, so you get the course a full week ahead of everyone else.
The real asset. As I release more Mastery courses (Pizza Oven, Sourdough, Dough Handling, Cheese, more), they're yours automatically. Lifetime.
The Advanced tier price climbs as the library grows: $547 by Q2 2027, $597 later, eventually $697. Pizza Lab members lock in today's price forever.
This isn't a Facebook group with 10,000 strangers posting memes. It's a small, focused room inside the TPM Discord, personally monitored and responded to by me, where Pizza Lab members post their results, send photos, help each other troubleshoot, and share what's working.
Some of my favorite moments from past cohorts have come from this room. Someone posts their first successful Detroit. Someone else figures out the exact rack position that fixed their browning issue. That kind of real-time, real-world learning doesn't happen in a course alone.
Soft start over Thanksgiving weekend so you're not fighting the holidays. Holiday pause over Christmas and New Year. Back at it in January.
| Week | Date | What happens |
|---|---|---|
| Week 1 | Mon Nov 23 | Kickoff. Thanksgiving-week soft start. Intro + Week 1 content + first dough prep over the long weekend. No live call this week. |
| Week 2 | Mon Nov 30 | First live bake-along call |
| Week 3 | Mon Dec 7 | Weekly bake-along |
| Week 4 | Mon Dec 14 | Weekly bake-along |
| (pause) | Dec 21 + 28 | Holiday pause (announced upfront) |
| Week 5 | Mon Jan 4 | Weekly bake-along |
| Week 6 | Mon Jan 11 | Final live call + TPM Capstone drops |
Fermentation Mastery drops to Pizza Lab members on Mon Jan 18, a full week before the public launch on Mon Jan 25. Every call is recorded, and the recordings are yours forever.
Once you've mastered the core process, you'll apply it across several other iconic pizza styles. Each one reveals how changes in hydration, fermentation, and oven setup create completely different textures and flavors, building your intuition while expanding your skills.
Everything comes together. Capstone videos + PDFs go live. One week later (Mon Jan 18), Fermentation Mastery drops to you, a full week before it launches to the public on Mon Jan 25.
You've seen the system. The Pizza Lab adds three things you don't have:
Your price is $297 as an existing TPM owner. Cart closes Sun Nov 15.
Yes, I want in. $297 TPM owner priceThese aren't professional chefs or people with fancy equipment. They're just home cooks who decided to stop guessing and start following a proven and repeatable system that produces world-class pizzas.
"I was wondering what I could possibly learn for the cost but glad I joined because I learned a lot. You are the only one that really demonstrated the importance of the fermentation process and explained the process behind it. Game changer."
"Both my wife, two friends and I all said this was by far the best pizza we have ever had. We have had many NYC & New Haven pizzas."
"This was by far the best pizza course out there. Charlie is one heck of an instructor."
Full Pizza Lab access + lifetime access to every Mastery course I ever release.
Yes, I want in. $497What's included either way: the full TPM course, 6 weeks of live bake-alongs, cohort recordings, Fermentation Mastery, the Pizza Lab Discord room, and lifetime access to every future Mastery course.
Why so few? I keep The Pizza Lab small so I can personally review your dough photos in Discord and run real bake-along calls. Not just talk to the camera.
Join The Pizza Lab. Show up to a call or two. Work through the first week of content. If, within 30 days, you don't feel like you're on a clear path to the best pizza you've ever made at home, just send me an email and I'll refund every penny. No questions asked.
That's how confident I am in what The Pizza Lab will do for you.
Every call is recorded and uploaded to the course platform within 48 hours. You'll have the opportunity to submit questions in advance, so don't worry if you can't make it. The calls are 60-90 minutes each (day TBD based on cohort availability). The recordings are yours forever.
The full TPM video library and resources unlock Mon Nov 23. Week 1 is a soft start over the Thanksgiving weekend: orientation, Week 1 content, your first dough prep.
You keep everything. The TPM course, Fermentation Mastery, every future Mastery course I release, all cohort recordings, lifetime Discord access. The 6 weeks of live calls end at Week 6. The ownership is forever.
No. The Pizza Lab is designed to work with whatever setup you already have: baking steel, pizza stone, baking sheet, or portable oven. You'll get specific guidance for each setup.
If you've made pizza a few times and are ready to take it seriously, The Pizza Lab is perfect for you. If you've never made dough before, I recommend starting with my free YouTube videos or my Home Pizza Playbook first.
YouTube is great for quick tips. The Pizza Lab gives you the complete system from start to finish, connected via the 5 Levers framework, plus the live weekly rhythm, the Discord community, and lifetime access to the growing Mastery library.
Yes. 30-day money-back guarantee. Join The Pizza Lab, show up to a call or two, work through Week 1. If it's not clicking, I'll refund every penny.
So I can actually see your dough photos, respond in Discord, and run real bake-along calls instead of broadcasting to a crowd. Past cohorts have been 30-40 seats and the small group has been the biggest reason it works.
The hope of your pizza going into the oven, and the disappointment coming out.
Another week, not knowing why your pizza didn't come out the way you wanted it to.
Another pizza night where ingredients went to waste.
Another "maybe next time."
Well, that ends here.
The Pizza Lab is 40 seats, starts Mon Nov 23, and the cart closes Sun Nov 15. If you've been on the fence about going deeper on pizza, this is the moment. Lock in lifetime access to the full Mastery library before the price climbs, and bake with 39 other serious makers alongside me for 6 weeks.