TPM student early access · Your price is $297

Join 40 serious home pizza makers baking with me every week, starting Mon Nov 23

You already own TPM. This is your head-start to lock in a seat and secure lifetime access to every future Mastery course at today's price...

Before the doors open to everyone else on Mon Nov 10.

40 seats · Open to general public Mon Nov 10 · Cart closes Sun Nov 15
Yes, I want in. $297 TPM student price
Discount auto-applied at checkout. Public price is $497 - your TPM student savings: $200.
Restaurant-level homemade pizza

Brands I've worked with

Made In Baking Steel Gozney

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:

Finished pizza
Finished pizza
Finished pizza

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.

Why a live cohort

What makes The Pizza Lab different

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 TPM Capstone

The final video that pulls the whole system together, plus three new reference PDFs that cement the diagnostic skills you've been building.

Fermentation Mastery

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.

The real asset

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.

Everything included

What you get inside The Pizza Lab

6 weeks, mapped out

The Pizza Lab schedule

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.

The curriculum

What you'll learn

Week 1

Master the Foundations

  • Turn any oven (steel, stone, baking sheet, or portable) into a perfect pizza creation machine
  • Understand which ingredients and equipment actually matter, and which are a waste of time and money
  • Select the best ingredients: flour, yeast, oil, cheese, tomatoes
  • Discover the 5 core levers that create all great pizza, and learn to use them intentionally
Week 2

Dough Mastery, Classic NY Style

  • How to mix and develop dough so it's smooth and workable. Not too loose, not too tight
  • A repeatable fermentation plan that takes the guesswork out of time, temperature, and yeast
  • Master fermentation and identify "dough readiness," so you'll never wonder if it's under- or over-proofed again
  • Become confident stretching, launching, and baking without tearing, sticking, or burning
Weeks 3-5

Style Applications

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.

Artisan NY Modern take on the classic NYC slice: light, airy crumb with a rustic, charred crust.
Grandma Thin pan pizza with a uniquely flavorful sauce and satisfying crispness.
Sicilian Thick and fluffy with a pillow-soft interior and crisp, golden bottom.
Detroit Light and airy inside, with signature caramelized cheese edges and crunchy corners.
PLUS: What to do when things go wrong. How to observe, diagnose, and adjust your bakes with confidence.
Week 6

Capstone drops + The Pizza Lab wraps

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.

The Mastery library

What's coming (all included)

Every one of these is yours, automatically, for life.

What this adds to your TPM

Three things you don't already have

You've seen the TPM system. The Pizza Lab layers three things on top of it:

Your TPM student price: $297. Early access until Mon Nov 10, then doors open to everyone at $497.

Claim my seat. $297 Discount auto-applied at checkout.
Our students' results

Take a look at what past students have made

These 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.

Student pizza
Student pizza
Student pizza
Student pizza
Student pizza
Student pizza
★★★★★

"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."

CraigPast cohort member
★★★★★

"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."

ChuckPast cohort member
★★★★★

"This was by far the best pizza course out there. Charlie is one heck of an instructor."

BarbPast cohort member

The Pizza Lab is for you if…

  • You're serious about making pizza that actually tastes like your favorite pizzerias, not just "pretty good for homemade"
  • You want to understand the process behind world-class pizza, not just follow another recipe and hope for the best
  • You take pride in your craft and want to know why things work
  • You like the accountability of a weekly rhythm with other serious makers

This isn't for you if…

  • You just want to wing it. There's no shame in that, but The Pizza Lab rewards attention and demands engagement.
  • You can't make time for even one live call during the 6-week run. Recordings exist, but the experience is strongest for people who show up at least occasionally.
Your investment

Lifetime access, one payment

TPM student early access
$297
one-time payment · $200 off the public price

Full Pizza Lab access + lifetime access to every Mastery course I ever release. Discount auto-applied at checkout.

Claim my seat. $297

What's included: 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.

Only 40 seats. Open to the general public Mon Nov 10 at $497. Cart closes Sun Nov 15.

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.

30 Day Refund

Here's my promise to you

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.

Answering your questions

FAQ

What if I can't make all the live calls?

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.

When does the course content unlock?

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.

What happens after Week 6?

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.

Do I need special equipment?

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.

What skill level do I need?

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.

How is this different from your YouTube videos?

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.

Is there a guarantee?

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.

Why only 40 seats?

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.

Last call

You know the feeling by now

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. You've got a head start before the doors open to everyone else on Mon Nov 10 at $497. Lock in your TPM student price, lock in lifetime access to the full Mastery library before it climbs, and bake with 39 other serious makers alongside me for 6 weeks.

Claim my seat. $297 Backed by a 30-day money-back guarantee. Discount auto-applied at checkout.