Brian

Brian

Amazing class. I grabbed a spot at an "Advanced 2" class w/ Noel & Stefano Tulipano. From the start, I was happy. Justin was a fantastic host, bringing high energy and was able to convey our questions with ease. Pay that man more. He's worth it. Noel brought a wealth of information and translations to keep the American students on the same page with the Italian teacher. Noel was able to clearly and concisely stress points during the technique and process, and highlight the most important steps and characteristics to look for. Stefano was amazing. I truly appreciated his ability to answer our questions on modifications to his process, and share his experience with personalizing the formula. The highlight for me, was learning his methods for shaping the dough, from the pre-proofing stage to the final stretch. As I mentioned to Noel, I probably botched the entire recipe. I over mixed and over fermented the biga, flubbed the hydration percentage, and screwed up the ferment stages, but honestly, the end result was amazing. I think this formula and technique will be with me for years to come, and I look forward to making it my own. Fantastic experience. Will be back.
Slow Rise Pizza Co.
2021-01-22T16:29:19-08:00
Amazing class. I grabbed a spot at an "Advanced 2" class w/ Noel & Stefano Tulipano. From the start, I was happy. Justin was a fantastic host, bringing high energy and was able to convey our questions with ease. Pay that man more. He's worth it. Noel brought a wealth of information and translations to keep the American students on the same page with the Italian teacher. Noel was able to clearly and concisely stress points during the technique and process, and highlight the most important steps and characteristics to look for. Stefano was amazing. I truly appreciated his ability to answer our questions on modifications to his process, and share his experience with personalizing the formula. The highlight for me, was learning his methods for shaping the dough, from the pre-proofing stage to the final stretch. As I mentioned to Noel, I probably botched the entire recipe. I over mixed and over fermented the biga, flubbed the hydration percentage, and screwed up the ferment stages, but honestly, the end result was amazing. I think this formula and technique will be with me for years to come, and I look forward to making it my own. Fantastic experience. Will be back.