Learn From These Incredible Pizza Authors

Buy Tickets for September 11 with Ken Forkish
Buy Tickets for September 18 with Peter Reinhart
Buy 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 in the U.S. and September brings an extra special opportunity to learn from three incredible authors. Ken Forkish (of Ken’s Artisan Pizza in Portland, OR) wrote both Flour, Salt, Water, Yeast and The Elements of Pizza. Both are critically acclaimed and necessary reading for any pizza maker. Peter Reinhart (Johnson & Wales) has written a dozen books about bread and baking including The Bread Baker’s Apprentice, American Pie, and Perfect Pan Pizza. Katie Parla is a Rome-based food and beverage journalist who has written some of the most incredible food books of the past decade including American Sfoglino, Flour Lab, and Food of the Italian South. 

I’m incredibly excited for these classes because I personally own and refer to books by each author. These are titans of knowledge and this opportunity to learn from them is unbelievably thrilling.

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