We’re more than halfway through Passover and I still haven’t had a slice. I know what you’re thinking, “Just have some matzo pizza,” but that’s not the point! This is more of a personal test to see how far I can get without breaking. As you can imagine, it’s not easy. I’m exposed to so …
There’s a lot of pizza content out there but something special is coming your way June 21. Nicole Russell turned a home pizza making hobby into a serious business with Last Dragon Pizza and now she’s challenging her pizza making friends to friendly challenges with her new show, Pizza Wars. Each episode features a new …
Canadian Pizza is THE magazine for Canadian pizzeria operators and they’re holding a virtual summing this month to provide their community with some support when they need it the most. It’s all happening on October 19 from 1-5pm ET and includes marketing strategy sessions, demonstrations of Neapolitan and Windsor style pizza, product showcases, and even …
Buy Tickets for September 11 with Ken ForkishBuy Tickets for September 18 with Peter ReinhartBuy Tickets for September 25 with Katie Parla Check out this incredible series of classes I’ll be moderating as part of the Breville Pizzaliolo “Meet the Makers” series. These past few months we’ve been featuring some of the best pizza makers …
I found some old dough in the fridge and made a video about it! This was a leftover dough from one of my weekly dough classes. I guess I just forgot about it. Oh well, it made a great pizza! Here’s the dough formula:700g Bread Flour 460g Water 1.75g Active Dry Yeast 17g Salt 10g …
Zoom Into Class This Friday, July 10 at 3pm ET // $25 via Breville Stop #10 on Breville’s weekly “Meet the Makers” pizza tour takes us to Los Angeles, CA for a visit with Top Chef season 15 finalist Joe Sasto! He’s an incredibly talented chef with a passion for pasta, but pizza is his …
We’ve been doing online classes for over 2 months now and Kevin has taken ALL OF THEM! He’s even popped up in several iterations of the same class. He’s a true student, always asking great questions and following up by looking further into the topics we discuss in Pizza History class. Even better, he’s been …
I was pleasantly surprised by how this pizza turned out today. I made the dough on May 28 using my standard method as of late, a 66% hydration dough with 2.4% salt, 1.4% oil, and 0.3% instant yeast. The flour for this batch was Caputo Super Nuvola, which I don’t totally love on its own …
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