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 New York 2.0 Pizza Class in a Home Gas Oven with Master Italian Pizzaiolo Michele D’Amelio –  Advanced Level 2

World Champion, Italian pizza maker Michele D’Amelio joins Slow Rise Pizza to teach and discuss his version of New York Pizza.

Have you ever wondered what would happen if you asked a born and bred Italian Master Pizzaiolo to make New York Pizza? The sacrilege! Well you can bet that our friend Michele was up for the challenge. His style is indicative of the absolute Renaissance going on in New York City (in a lot of cities, actually) right now, where pizza makers are taking the beloved New York style pizza to the next level.

What does that even mean?

• Preferments like Levito Madre, Poolish, and Biga
• More Fermentation in Less Time Using Preferments
• Improved Gluten Extensibility from Poolish
• Spiral Mixers vs Traditional Fork and Planetary Mixers
• Extended Fermentation Techniques
• More Open & Airy Crumb Structure
• Better Crust Texture, Flavor, Color & Aroma
• Italian & American Flour Blends 
• High Temperature Deck Ovens 
• Next Level Toppings 

Still not convinced?  Here are just a few next-level New York crowd favorites that you can find in and around the New York metropolitan area these days…

• The Burrata Slice at L’industrie Pizzeria – Brooklyn
• Pizza Rosa at Mamas Too on the Upper West – Manhattan
• Hot Bot Slice at Scarr’s Pizza on the Lower East – Manhattan

If you love eating and making New York Pizza and want to up your game, this is the class for you. Michele covers useing a poolish (pre-ferment) to improve the flavor, texture, color and aroma of your dough, fermentation techniques, balling, stretching, and topping, and, finally, how to achieve the perfect bake, New York bake!

From PMQ Magazine:

“Born in Avelino, Italy, in 1988, D’Amelio grew up in Lioni, a small town outside of Naples. At a young age, he started playing with dough while his mother baked bread in the family’s wood-burning oven. He quickly learned to make pizza for the family. At age 19, he began working in a local pizzeria.

D’Amelio has won several prestigious pizza competitions, including finishing second place in the Regina Margherita Association’s Margherita STG event in Naples, Italy in 2010. In 2013, he traveled to Las Vegas with the Caputo/Orlando Foods team of master pizzaioli and won first place in the Italian Style category at the Pizza Expo. In 2014, he won second place in the Pizza World Championship in Parma.”

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.

*All photos courtesy of Chef Michele D’Amelio.