Advanced Level 2: Next-Level New York Sourdough in a Wood-Fired Oven Online Pizza Class
*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 Next-Level New York Sourdough Pizza in a Wood-Fired Oven with Attilio Guarino – Advanced Level 2
In this On-Demand, Advanced level pizza class, Noel and Chef Attilio Guarino of Ava’s Kitchen & Bar in Kenilworth, NJ take you on a deep dive into innovative recipes, techniques, and ingredients in order to up your old school New York pizza game.
The class covers:
- Rotating, wood-fired oven
- Sourdough starter
- Locally milled, organic grains
- High hydration doughs
- Long, room temp rise
- Locally sourced cheeses
- Seasonal toppings
Attilio’s professional baking career started at the age of 15 in a bagel shop in Staten Island, NY. In 2003, Attilio opened his first restaurant and spent 15 years cranking out New York style neighborhood pizzeria pizzas using commodity flour, industrial toppings, commercial yeast, and cold dough…the dough was usually pulled from the low-boy and stretched, topped and baked ice cold. Attilio didn’t know it then but one day he would pull a complete 180 and come back to his roots with all of the tools of an artisan baker.
Thanks to Nina White of Bobolink Dairy & Bakehouse, Attilio’s claims his eyes were opened to the world of local grains in 2017. Nina took Attilio under her wing and taught him the way of local grain and how to harness it for bread and pizza dough.
What best defines Attilio’s commitment to superior dough is his trademarked logo: “SAY NO TO SHIT FLOUR.” And he means it. Think Central Jersey / Staten Island POV and you’ll begin to get the idea. Attilio is now leading the SAY NO TO SHIT FLOUR movement, with a focus on educating people about the benefits of high quality grain for our health. At Ava’s, he’s using the best local grains (and ingredients) he can get his hands on.
Also, for those of you in the know, many old-school NY pizzerias are addicted to cold dough. Not Attilio. He likes to let his dough ferment until it’s warm—he says that it “peaks” at about 83 degrees. Considering the fact that it’s already a high hydration dough by any New York standard (with plenty of olive oil), his dough is a beast…just like Attilio himself. And the result is a pie which Attilio is unapologetically proud of. If you don’t like a well baked pie, with an uneven, open crumb and a crust with lots of blisters and bubbles and leopard spots and charred to Attilio’s idea of pizza perfection, then this may not be the class for you.
Suggested Class Prerequisites: Intermediate Level 1 & Advanced Level 1
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.
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 firstname.lastname@example.org if you have any questions.
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