Making Pizzas With Tony Gemignani,
Part I and Part II
Workshop 11: Part I — Neapolitan and New York-Style Dough, Starters and Authentic Tomato Sauce (Fee: $185)
Tuesday, March 28
8:30 – 10 a.m.
Workshop participants will learn how to make the two styles of dough, and how to work with a starter called “poolish.” Undergo the process and gain indispensable knowledge about the properties of flour, protein and each dough ingredient. In addition, Tony will demonstrate the step-by-step method for making your own tomato sauce in the Italian tradition.
Workshop 12: Part II — Making/Cooking Neapolitan and New York-Style Pizzas (Fee: $185)
Wednesday, March 29
8:30 – 10 a.m.
In Part II, Tony will demonstrate the skills necessary for making authentic Neapolitan and New York pizzas. Attendees will learn how to push/open a pizza correctly, how to apply ingredients properly and how to master baking skills in various oven types.
Early registration is highly recommended. This seminar may sell out both days.
Tony Gemignani is for many the current face of U.S. pizza. He’s won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 16 pizzerias. His first, Tony’s Pizza Napoletana, opened in 2009, has been named America’s best pizzeria by USA Today, the Travel Channel and Forbes. Tony also runs the International School of Pizza, where he certifies chefs from all over the world and teaches a variety of pizza-making styles, many of which simultaneously appear on the menus at his restaurants. He teaches the Making Pizzas With Tony Gemignani workshops annually at Pizza Expo.
Note: You must be registered to sign up for this workshop. Learn more about how to register for Pizza Expo 2017 and the Tony Gemignani workshop.