A VIRTUAL PIZZA EVENT SHOWCASING WHAT MAKES PIZZA AMERICA'S FAVORITE FOOD.

SCHEDULE AT A GLANCE

1:00-1:15pm – Noel Brohner & Justin Dray – Slow Rise Pizza – Los Angeles

1:15-1:30 pm – Matthew Duffy – Sourdough Duffy – Toronto

1:30-1:45pm – Giorgia Caporuscio – Don Antonio’s – New York City

1:45-2:00pm – Adam Kuban – Margot’s Pizza – Queens

2:00-2:15pm – Sebastian Heil – Irinox – Anaheim

2:15-2:45pm – Justin De Leon – Apollonia’s – Los Angeles

2:45-3:00pm – Scott Goldberg – Fresh Brothers – Los Angeles

3:00-3:15pm – Joey Booterbaugh – Folks Restaurant – Costa Mesa

3:15-3:30pm – Anthony Mukerjee – Wood Stone Kitchen – Bellingham

3:30-4:00pm – Panel Discussion:

• Dr Stephen Jones – WSU Bread Lab – Burlington
• Jeff Yankellow – King Arthur Baking – Norwich
• Louie Prager – Prager Brothers Bakery – San Diego
• Anthony Ambeliotis – Mediterra Bakehouse – Pittsburgh

4:00-4:20pm – Jon & Laurie Porter – Smog City Brewing – Torrance

4:20-4:40pm – Jeffthe420chef – Los Angeles

4:40-5:00pm – Final Thoughts with Noel & Justin

SCHEDULE IN DETAIL

1:00pm – Welcome And Kick-Off

Noel Brohner  @slowrisepizza is the event co-host, professional pizza consultant, artisan pizza instructor and “dough whisper” to many top chefs and artisan pizza makers. Justin Dray is his long-time virtual emcee and all around hilarious guy.  

1:15-1:30 pm – Artisan Baking Professor & Social Media Powerhouse Matthew Duffy

Social media, SEO & sourdough with Matthew Duffy @sourdoughduffy, a classically trained chef, artisan baker and professional sourdough instructor who will share with you his experience on everything from his favorite sourdough pizza techniques to navigating the changing social media landscape.

1:30-1:45pm – World Champion Pizzaiola & Pizzeria Owner Giorgia Caporuscio

Demo with one of the most important pizza makers in New York City, Giorgia Caporuscio @donantonio pizza has made a name for herself as an independent owner/operator, entrepreneur and world champion pizzaiola. Her demonstration will include her amazing gluten-free pizza which now accounts for half her pizza sales. Giorgia will discuss how the changes made during the pandemic have helped her business thrive.

1:45-2:00pm – OG Pizza Blogger And American Regional Pizza Style Aficionado Adam Kuban

Adam Kuban @margot’s pizza pop-up will take you on a virtual pizza tour of up to 40 original (and sometimes unknown) American regional pizza styles. Adam has some fascinating finds that can help up your pizza game. He will also discuss his bar-style pies, a style that is fast becoming a certified pizza phenomenon.

2:00-2:15pm – Blast Chilling with the Best – Frozen Artisan Pizza and Dough

Chef Sebastian Heil will fill us in on all of the current ways that operators are using blast chilling technology to promote and sell professional frozen pizza products these days, specifically frozen artisan pizza and frozen dough balls for pizza kits.

More details coming soon…

2:15-3:30pm – Operators In The Kitchen…

2:15-2:45pm – Is There An LA-Style Pizza?

Watch and learn why this tiny neighborhood pizzeria is one of the most popular on instagram from owner/operator Justin de Leon @apollonia’s pizza. Not just world-class 20-inch round pies but also new “LA-style” pizzas that are single-handedly redefining the “detroit style” and taking it to the next level. This is going to be your new favorite pizzeria, wherever you live.

2:45-3:00pm – Keeping It Real With Pizza-Lifer Scott Goldberg

Q&A with Scott Goldberg @freshbrothers pizza. How to keep your pizza business growing during a global pandemic. Scott has been a successful operator for decades and continues to open new locations even during the pandemic. Find out what worked for his business.

3:00-3:15pm – Demo with Chef Joey Booterbaugh from Folks Restaurant

Joey Booterbaugh @folksrestaurant pivoted hard even before the pandemic. He went from a fine dining career path as a rising-star executive chef straight into artisan pizza. And now he runs one of So Cal’s most highly regarded family pizzerias with his wife. Sourdough pizza at its very finest with natural wines and craft beers. His pizzeria check averages are some of the highest in the business. Come find out why. 

3:15-3:30pm – Live from the Wood Stone Kitchen With Anthony Mukerjee

Live from the Woodstone Kitchen in Bellingham, WA, Chef Anthony Mukerjee will take you on a tour of one of the most popular oven companies of the past two decades and show you what’s new. Woodstone is the undisputed king of fast-casual pizza wave that has swept over the US and beyond. Its heated deck technology was a game changer when they introduced it and it continues to prevail in so many food service environments.  Find out about all the new projects this company is working on and all the pizza styles you can prepare in this oven and so much more…

3:30-4:00pm – Panel Discussion: Is There A Future In Healthy, Local, Sustainable Pizza And Bread?  

The most important element to great pizza is the flour…made from wheat. Learn about the future of wheat production and how to buy the right flour for your product. Dr Stephen Jones @WSU Bread Lab will bring you up to date on all things truly healthy, local and sustainable in the world of whole grains and pizza.

During our follow-up panel discussion we will check in with artisan bakers on the ground who are using his flour to supply bread for everyone from the best artisan bakeries and pizzerias in the country to affordable, healthy artisan bread at Whole Foods.

Louie Prager @pragerbros Bakery – Louie and his brother Clinton own and operate one of the finest artisan bakeries in the US – this is undisputed. Their standards for health and sustainability are second to none. During the pandemic Louie has enrolled at WSU to earn his doctorate and join Dr Jones at the Bread Lab to pursue his passion.

Anthony Ambeliotis aka the “bread boss” @mediterra bakehouse  bakehouse – recently he has taken his bakery to the next level of health and sustainability, developing and launching a product for Whole Foods that is a model for our new grain economy and food system.

Jeff Yankellow  @kingarthurbaking  – celebrated artisan baker and Bread Lab supporter, Jeff has provided resources and recipes helping to link rising stars like Louie and Anthony who are working toward health and sustainability of wheat.

4:00-5:00pm – Happy Happy Hour

4:00-4:20pm – Happy Hour with Smog City Brewing Company

Jon & Laurie Porter @smogcity Brewing Company – Join us for a guided tasting of select Smog City beers alongside insights into how craft beer and pizza make great partners. With a unique approach to brewing that often begins with clear intention and culinary inspiration, brewmaster Porter’s process runs deeper than the grain, water, yeast and hops that make up the smog city beer line-up. For home deliveries within the Smog City delivery zone, please click here.  And for home deliveries outside of their delivery zone but still in California, click here. Also, please check the Smog City Beer Finder for local retail availability.

4:20-4:40pm – Nobody Better To Celebrate 420 With Than Jeff The 420 Chef 

Dedicated to improving the lives of other people, @jeffthe420chef  is the author of The 420 Gourmet: The Art of Elevated Cannabis Cuisine Cookbook and host of the “Wake and Bake with jeffthe420chef” Podcast. Jeff will discuss cannabis and hemp infused pizza, tried and true methods of infusion as well as innovative new ways to add the herb to your pie, plus the art of dosing and the science of microdosing.

4:40-5:00pm – Final Thoughts with Noel & Justin

** ALL TIMES IN PST (PACIFIC STANDARD TIME)

Note: This schedule is confirmed but still a work in progress. Due to the hectic schedules and ever-changing demands put upon professionals working in the food service community, some of the above times and/or guests may be updated in the future.  Please check back for updates. And thank you for supporting our community.