Wood-Fired Sourdough Pinsa Romana with Italian Baker Stefano Tulipano – Advanced Pizza 2
June 6 @ 10:00 am - 1:30 pm PDT
Wood-Fired Sourdough Pinsa Romana with Italian Baker Stefano Tulipano from Genoa – Advanced Pizza Making 2
Our Advanced classes bring people from around the country, from chefs and aspiring restaurateurs to seasoned home bakers. Until now, we have limited our Advanced Class to Part 1 only. Finally we are rolling out a new generation of the Advanced Class: Part 2. The follow-up to the Part 1 class that has been selling out since we first introduced it back in May 2020, we will be introducing a variety of traditional and innovative bread and pre-ferment applications to our high hydration, long fermentation tradition.
We are bringing in a co-instructor to co-teach with Noel, Italian Master Baker Stefano Tulipano. Born in Novi Ligure, south of Piemonte, Stefano started his culinary career at the age of 14 years old in a culinary school in Genova where he specialized in bread and pastry.
After working his way up the culinary ladder from high end pastry shops to luxury hotels and finally the world of super-star chefs (Google Piergiorgio Giorilli if you don’t believe me) he landed in Chicago where he ran the artisan bread programs for eight high volume chef-driven restaurants simultaneously for probably the largest restaurant group in Chicago
And this is where I met Stefano, the best and most talented artisan Italian bread baker I have ever met. And we made pizza and bread together…and because life-long pizza-friends.
With regard to live Zoom pizza class and making Pinsa with us, you have some choices…
Some people prefer to watch, take notes and ask questions. Others prefer to make a sourdough starter in advance of class and then mix the dough with us. Still other people will want to go all out: make two batches of sourdough starter in advance of class, then mix the dough with us during class and then finally mix the second batch of starter and dough before class to be baked with us during class. The choice is yours!
Also, you can make Pinsa with commercial yeast, of course, and with a gas or electric deck oven, but for this class we are going to rely on old world technology: sourdough and a wood-fired oven.
You should probably start prepping for class ONE OR TWO DAYS BEFORE CLASS BEGINS depending on which time zone you are in and what your schedule is…
Friday: Prepare “gel” in advance of Saturday mix. Begin to refresh sourdough starter so you’ll have two active starters for Saturday and/or Sunday morning, one for the Saturday dough you mix pre-class to a bake with us during class and the second for the dough you mix during class with us on Sunday (assuming you would like to mix twice) that you can bake off at your leisure.**
Saturday: Mix and Shape Dough 1 (pre-class); refresh sourdough starter so you’ll have two active starters for Sunday morning.
Sunday: Mix & Shape Dough 2 (during class).
** = we give students the option of mixing twice so that they can use the first batch to bake along with us and the second batch to mix along with us (and bake again later that day or the next day). The choice is yours. We will explain more during class of course.
Once you register, we’ll send you a Zoom class link plus a recipe link.