SOURDOUGH Online Pizza Class – Advanced Level 2

$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 levin (aka sourdough) is highly recommended as well though this recipe could be adapted for use with commercial yeast instead of natural fermentation.

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Description

Sourdough Online Pizza Class with Chef Joey Booterbaugh from Folks Pizzeria

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.

Noel and Chef Joey Booterbaugh have both been working around LA kitchens together for over a decade and have been trying to teach #ZoomPizzaClasses for almost as long, but Joey owns and runs his own pizzeria down in the Orange County area, Folks Pizzeria, and was too busy to Zoom with us for far too long!  Finally, Joey found a way to carve out a few Mondays from his busy schedule to spend with us.  Mondays are his only days off but he graciously agreed to Zoom with us for a few sold out Monday classes and to show us how he uses sourdough (also called starter, levain, natural fermentation) to make one of the best and most sought after pizzas in California.

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
  • Sorpressata – 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. Joey’s vision of bringing naturally leavened pizza paired with natural wines didn’t take off as quickly as he and his wife/partner had hoped, yet after a very flattering review from The OC Register, the lines started to form. And the rest as they say is pizza history.

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. Birdie was an immediate critical success and beloved by locals for it’s handmade pastas, vegetables dishes and most memorably the Moroccan fried chicken.

Joey developed his love affair with all things Californian from working doubles 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. At Hungry Cat he worked to become the Chef de Cuisine in Hollywood, where he fondly remembers accumulating much of his food knowledge and technique. Additionally he was shopping at the Santa Monica Farmers Market every Wednesday to pick up orders for the restaurants. This is where he got to know the farmers and the produce the gave him his book of knowledge for the dishes he cooks to this very day.

Ariel in Santa Monica is where he cooked alongside his buddy Noel. Joey didn’t know at the time the huge impact Noel would have on his life. They lost touch temporarily as each got busy with his own career but years later they found themselves breaking bread when Noel brought a couple of homemade loaves to a party Joey was having at his downtown loft. It was from that day on that Joey could not get enough of artisan bread baking. He started obsessively reading and writing recipes and learning to cook with flour and water until he created the dough recipes he now proudly serves his own pizzeria. To say he honed his talent in baking is to say he found his true calling.

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