There were only two of us in the class, so we were making 10 actual pizzas a day (when they were teaching out of the restaurant you would make a good amount more). We also would shape dough and cook it, but not with toppings and that was like 30-40 per day. We made mozzarella from curds. We were taught all the basics and it was a good class.
If you go into it not having any knowledge, you'll learn $1,500 if you fully take advantage of it. I had read a lot on these boards and watched a decent number of videos prior to going to the class, but didn't have hands on experience. For me, the hands on experience and basic know how that Jose and Pepe have were worth the $1,500, as it saved me a lot of hassle and time, as the 15 hours of actual hands-on teaching they had, probably saved me 100 hours of figuring stuff out on my own and gives you the opportunity to use an actual WFO.
Plus, if you're in LA, you can drop by anytime during their classes for some free pizza or even make a pie of your own (when we were making pies in the afternoon, people would just show up and you would make them pizza).