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Class Schedule

Dialing In Your Sourdough Pizza with Joey Booterbaugh from Folks Restaurant – Advanced Pizza 2

INTERMEDIATE PIZZA CLASS - PART 2 WITH SPECIAL GUEST INSTRUCTOR CHEF/PIZZAMAN JOEY BOOTERBAUGH ONE DAY DEEP-DIVE SEMINAR, 3.5 - 4 HOURS SUGGESTED PRE-REQUISITE: INTERMEDIATE PIZZA CLASS - PART 1 (SUGGESTED BUT NOT REQUIRED) In INTERMEDIATE PART 1, we covered a variety of topics including flour types, ingredient purposes, desired dough temperatures, friction factor, mixing styles,…

“Bar Pizza” with Adam Kuban – Intermediate 2

In INTERMEDIATE PART 1, we covered a variety of topics including flour types, ingredient purposes, desired dough temperatures, friction factor, mixing styles, bulk fermentation strategies, stretch and fold techniques...and of course the 14 Steps of Artisan Baking and how you can use these time-tested rules to fine tune your pizza game. Now in INTERMEDIATE PART 2,…

US125

Pizza Seminar – Intermediate 1

Our Intermediate classes are like most people's advanced classes. But don't worry, we take our time and walk you through lots of topics we only have to time to touch upon in our Beginner classes: flour types, ingredient purposes, desired dough temperatures, friction factor, mixing styles, bulk fermentation strategies, stretch and fold techniques, etc. And,…

US150

Wood-Fired Cooking with Chef Jon Butler – Intermediate Pizza 2

This class has been a long time in the making.  Chef Jon Butler and I have been working on some of LA's best kitchen lines together for many years.  We first met at Republique when I was doing some pizzza consulting for Chef Walter Manzke and he was a sous chef running the wood-fired oven.…

“Bar Pizza” with Adam Kuban – Intermediate 2

In INTERMEDIATE PART 1, we covered a variety of topics including flour types, ingredient purposes, desired dough temperatures, friction factor, mixing styles, bulk fermentation strategies, stretch and fold techniques...and of course the 14 Steps of Artisan Baking and how you can use these time-tested rules to fine tune your pizza game. Now in INTERMEDIATE PART 2,…

US150

“Bar Pizza” with Adam Kuban – Intermediate 2

In INTERMEDIATE PART 1, we covered a variety of topics including flour types, ingredient purposes, desired dough temperatures, friction factor, mixing styles, bulk fermentation strategies, stretch and fold techniques...and of course the 14 Steps of Artisan Baking and how you can use these time-tested rules to fine tune your pizza game. Now in INTERMEDIATE PART 2,…

US150