We did a ton of research on what school to go to and eventually decided to go with Ellie Olson at www.woodfiredovenbaker.com
We did 5 days of training ,8 hours per day in a large commercial kitchen set up for the school.
We had to learn fast as we only had 5 days, but we did cover a LOT of ground.
The price was very good, the training was detailed, the trainer spoke english, the trainer was/is available to answer questions after you get home from training. I would highly HIGHLY recommend going to Ellie's school.
PS. Ellie is also an importer of Italian Pizzeria equipment so she has vast knowledge on what equipment to buy IF your opening a restaurant. Because of this job, she knows many of the top Neapolitan Pizzeria restauranteurs in North America and can get details on how each restaurant operates a little different and why. Very cool !
Let me know if you have any other questions, I'd be happy to answer them.