Also called: Pizza Maker, Pizza Cook
Makes pizza dough, stretches pies by hand, and runs a wood-fired or deck oven.
A pizzaiolo mixes dough the night before, stretches hundreds of pies during dinner, and turns each one in a 900-degree oven for 90 seconds until the crust puffs.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
No formal education, about 0 years after high school. Learned on the job; some take pizza certification courses.
Ways in: On-the-job training. Training cost: Get paid while you train.
Majors to look at: Culinary Arts.
Growing faster than average (about 5% over 10 years). Tracks restaurant cook growth.
Low risk in 5 years, medium in 10. Pizza robots assemble basic pies at some chains; hand-stretching dough for a wood-fired oven stays a craft.
Age 16+. One way to start: Apply to pizza shops; they teach you dough and the oven (14–15 can't bake by law)
Classes: Culinary arts CTE, Chemistry, Business.
Official data: O*NET occupation 35-2014.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.