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.*

On-Demand Fire Up Your Pizza Pop-Up with a Pro in a Consumer Roccbox Brand Woodfired Oven with Ines Barlerin Glaser of Lupa Cotta –  Intermediate Level 2

Have you struggled making great pizza in your Ooni or Roccbox oven at home? Have you finally nailed your home oven pizza game and now wonder what’s next?  Have you ever considered starting a pizza pop-up and taking it to the next level? Have you just started thinking about menu development, ingredient costs, building a comprehensive home pizza kitchen, equipment and small wares purchases, and everything else you’ll need to get your mobile catering concept off the ground?  Join us as we host Ines Barlerin Glaser to discuss how she built Lupa Cotta into Los Angeles’s favorite mobile pizza party….and so much more.  

This class covers many of the essential issues when launching your own pop-up venture, including but not limited to… 

• commercial yeast (fresh, instant dry and active dry) vs sourdough and other pre-ferments
• dough ball sizes for different circumstances
• dough balling strategies for different schedules
• dough storage and management
• the great autolyse debate
• pizza toppings and menu planning
• oven preheating and baking techniques
• identifying your target clientele
• establishing price points
• catering logistics
• pizza pairing strategies
• equipment and slammers
• overcoming environmental obstacles
• flexible fermentation schedules for last-minute events
• walk-ins, pre-orders, and managing your workflow

 

In this epic, nearly five hour masterclass,  Ines invites you into her home test kitchen/pizza workshop. Here, she’ll share her dough recipe, process and technique. The class continues to her backyard patio, where she fires up her Roccbox oven and guides you through achieving the perfect bake, whether its in a parking lot, at a backyard soiree, or at a corporate event. We’ll start with a little back story:  in 2017 Ines left her career in film production to study the art of making dough. Between attending pizza school in Naples (AVPN), working as a line cook at one of L.A.’s top Italian restaurants (Sotto), and apprenticing with world-renowned chefs in Copenhagen (Baest), Ines developed a passion for dough digestibility and Slow Food practices.

Ines began her now famous pop-up career by popping up at a dive bar with a back patio just to make ends meet. She soon realized that the quality of her pizza was better suited for higher end establishments like wine bars than for drunk people wanting the nearest pepperoni pizza to go with their four dollar beers. It didn’t take long for her to do the math and realize that pairing a luxury pizza with a $16 glass of wine made perfect sense for her new mobile catering business. And soon after she went from wine bars to luxury private catering, events and even festivals.  

She began humbly, like so many, by mixing her dough with a consumer KitchenAid mixer at home, then went to hand-mixing for larger batches, and then finally took the plunge and ordered an 11 quart Famag spiral mixer, which she uses to this day (and will utilize in our class, though  hand mixing or a KitchenAid will both work great for our purposes here)

In Her Own Words:

“We are not a restaurant. Lupa Cotta is a nomadic pizza business known for throwing collaborative pop-ups at LA wine bars, catering unique private dinners, and making DIY pizza nights a ritual among families and friends. Built on the foundations of fermentation, old-school Nonna techniques, and dinner parties. Lupa Cotta uses the freshest produce from local farmers markets and curates the finest ingredients from Italy.”

Praise for Ines & Lupa Cotta:

• “It was beyond easy and I was SO impressed with the quality of the dough + how crispy it turned out. Pretty much the entire dinner was about how much we loved the dough”
• “Honestly – it’s some of the best pizza we’ve ever had and we LOVE pizza. We’ve lived in SF, Seattle and SB but your pizza hands down is the best. No doubt!”
• “So bomb. Definitely want to do it again, such a phenomenal experience!!!!! The dough was the perfect amount of crunch and salty—some major foodies there who were all so impressed!”
• “I’ve eaten a lot of pizza and yours is the best.  Your pizza is better than everyone else’s pizza.”
• “We had to postpone our wedding because of the virus but this dinner made up for it!”

Press:

• LA Eater: These LA Rogue Pizza Makers Rove Around With Mobile Wood-Fired Ovens (LA Eater)
• Slicelife: Lupa Cotta’s Ines Glaser is always ready to adapt
• Timeout: Lupa Cotta x Pain Pizza x The Bad Jew fundraising pop-up at Melody

 

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: Beginner Level 1, 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.