Advanced Level 2: Artisan Sourdough in a Professional Gas-Fired Deck Oven Online Pizza Class

$200.00

We recommend this class for intermediate and advanced pizza makers. We suggest the Intermediate Level 1 and Advanced Level 1 VOD classes as a prerequisite to this class but they are not absolutely necessary.  Experience with preferments such as liquid levain (aka sourdough) is highly recommended as well though this recipe could be adapted for use with commercial yeast instead of natural fermentation.

Description

*Slow Rise Pizza On-Demand courses may be viewed as many times as you’d like for 60 days, starting from the time you sign up.*

Artisan Sourdough Online Pizza Class with Chef Joey Booterbaugh from Folk’s Pizzeria – Advanced Level 2

This is our most popular advanced online pizza class making class, intended for people who love both pizza and sourdough. This on-demand virtual pizza class is intended for professional pizza makers, chefs and advanced home bakers.  Joey will show you how he uses sourdough to make one of the best naturally leavened pizzas in California…or anywhere, really.

In our most popular advanced online pizza class, Joey Booterbaugh and Noel Brohner team up to teach professional pizza makers, chefs, and advanced home bakers how to use sourdough to make one of the best naturally leavened pizzas in California…or anywhere, really.

Ever mixed in a Hobart before? Watch Joey do it from his professional kitchen at Folk’s Restaurant in Costa Mesa! Ever baked in a professional deck oven before? Joey will crank his two-deck gas-fired Marsal pizza oven up to 650F for you and we think you will love the results… hopefully as much as we do!!

Join Joey in his professional kitchen at Folk’s restaurant in Costa Mesa as he fires up his Hobart mixer and takes us through the feedings, mix, bulk ferment, shaping, and balling of his favorite dough. Then, watch as he cranks his two-deck, gas-fired Marsal pizza oven to 650F and walks the class through the stretching, toping, and baking of four of his favorite pizzas. Plus, Chef Joey lets us in on is super-popular house Caesar Salad.

He will take us through the feedings, the mix, a long, overnight room temperature bulk fermentation, shaping, balling and finally stretching, topping and baking four of his favorite pizzas…plus his super-popular house Caesar Salad, something every modern pizza maker should have in his or her arsenal…

  • Margherita – Crushed California Tomatoes, Mozzarella, Two-Year Parmesan, EVOO, Basil
  • Fennel Sausage – House Sausage, Mozzarella, Pecorino, Parmesan, Fennel Pollen, Garlic Oil, Basil
  • Mushroom – Fontina, Mozzarella, 24-Month Aged Parmesan, Roasted Garlic Oil, Black Pepper, Oregano
  • Soppressata – Fresh Cream, Basil, Mozzarella, Fontina, Chili Oil
  • House Caesar – Little Gem,  24-Month Aged Parmesan, Herb Salad of Chervil & Chives, Herbed Spiced Bread Crumbs

Joey Booterbaugh opened his own California pizzeria, Folks Restaurant, in Costa Mesa in 2019, introducing a concept that could not be found anywhere in Orange County.  Prior to his move to San Francisco, Joey spent a lot of time opening and working as the Executive Chef of Cafe Birdie in the Highland Park neighborhood of Los Angeles. He developed his love affair with all things Californian as a line cook at both Ariel in Santa Monica under chef Alan Kwan and at the Hungry Cat in Santa Monica under chef David Lentz. 

Noel Brohner is a Los Angeles based pizza consultant who offers both Live Zoom and Video On-Demand online pizza classes for professionals and home bakers alike. These online pizza classes will allow you to progress to Neapolitan, New York Pizza, Detroit-Style Pizza, and even Sourdough and high hydration pizzas.

Suggested Pizza Class Prerequisites: Intermediate Level 1

After you Register:

We will send you an email with a link to login to our site and access your dashboard. All class materials and recipes are available on the video page, and you can begin watching immediately after registration.

Don’t hesitate to email us at classes@slowrisepizza.com if you have any questions.

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