March 4 - 7, 2019
Exhibits Open: March 5, 2019
Las Vegas Convention Center

Pizzeria Menu Demonstrations

Demonstration Schedule

All sessions are held on the Demonstration Stage in the Exhibit Hall.

Tuesday, March 20

David Losole

10:30 – 11:30 a.m.
Taking the Slice Out of New York

David Losole grew up in his parents’ Italian restaurant in Omaha and followed his own dream by opening Virtuoso Pizzeria, an artisan slice house that brings the New York concept to the Midwest. He’ll talk about kitchen setup, marketing and other aspects of how he successfully brought big city pizza making to Nebraska, all while opening a 20-inch pie and baking one or two or his best-sellers.


11:30 a.m. – 12:30 p.m.

Peter Reinhart

Peter Reinhart

John Arena

John Arena

Why Are You Still Buying Bread?

You can create beautiful signature breads in your pizzeria. Join renowned author and baking instructor Peter Reinhart and veteran pizza maker John Arena to learn the secrets of how to bake artisan-quality loaves using the equipment and ingredients already available in your pizzeria. This demo will include recipes, techniques and helpful tips designed to teach you how to craft the consistently high-quality breads your customers crave.

12:30 – 1:30 p.m.

Pizza Al Taglio

Giulia Colmignoli and Christopher Antinucci

Giulia Colmignoli and Christopher Antinucci both grew up in Rome, so it’s natural that they’ve brought Roman-style pizza with them to San Diego, where they now own four locations. The couple specializes in pizza al taglio and they’ll demonstrate the techniques that are making them a hit in Southern California. They’ll explain how to price and market this new-trend item to tap increasing demand.

1:30 – 2:30 p.m.

My Cashew Cheese Pizza

Scott Sandler

Scott Sandler has opened two all-vegetarian pizzerias in St. Louis. His second location, Pizza Head, specializes in pies by the slice and offers meatless versions of “pepperoni” pizzas as well as vegan pizzas on its short menu. He’ll demonstrate his popular pizza cheese substitute made primarily with raw cashews that has become popular with his customers, even those with dietary restrictions. The cashew spread can be dolloped on like fresh mozzarella for Neapolitan-style pizza in a wood-fired oven or applied with the sauce for New York-style pies baked at a lower temperature.

2:30 – 3:30 p.m.

The Wholly Sromboli

Melissa Rickman

A full menu including pizza, pasta and salads is offered in Fort Lupton, Colo., by owners Eric and Melissa Rickman, but stromboli is the namesake offering. And Melissa, as chef, has added more than a dozen of these specialty sandwiches to satisfy customers. She’ll demonstrate how to make a great stromboli as well as how to price it for profitability. 

1:45 – 2:30 p.m.
Master Pizzaiolo Graziano Bertuzzo

Graziano Bertuzzo

Italian pizza maker Graziano Bertuzzo is a proven champion, with Pizza Maker of the Year titles at Pizza Expo in both 2008 and 2009 as well as last year’s Best of the Best first-place finish in our annual competition. We’re bringing him back to demonstrate how he does it. See Graziano bake one of his trademark pies and explain his techniques in Contest Area 2 on the show floor immediately following the Pizza Napoletana Division finals of the International Pizza Challenge.

In Pizza Challenge Contest Area 2.

2:30 – 3:30 p.m.

Larry Fiel

5 Profit-Generating Essentials for POS Systems

POS systems are the lifeblood of restaurant enterprises, yet many of these systems are anemic when it comes to generating sustainable profitability.  All too often, POS systems either fall short of client expectations—or clients are simply unaware of the power that can be harnessed from a POS that is essentially a valued “business partner.” In this presentation, you will learn how to leverage your POS and your POS provider in order to elevate your brand, directly increase sales, decrease tangible expenses (including labor), and reduce the intangibles that deter profitability. While each of these 5 profit-driving essentials have individual impact, the result of not embracing all of them to their fullest potential can adversely affect the bottom line in myriad ways.

Presented by PDQ Signature Systems in Pizza Challenge Contest Area 2.

Wednesday, March 21

10:30 – 11:30 a.m.
Gluten-Free Best Sellers

Mike Rutledge

With 10 full-service pizza restaurants in the Tacoma, Wash., area, Farrelli’s Wood Fired sells gluten-free options with its pizzas, pastas and salads. Director of kitchen systems Mike Rutledge will show you some of the “keeper” items that have shown staying power as gluten-free choices and explain how to introduce them onto your own list of menu choices.


11:30 a.m. – 12:30 p.m.

Mike Bausch

New Twists on Old Appetizers

Glenn Cybulski

Often overlooked, appetizers are a real profit center on your menu. Veteran menu-builders Mike Bausch and Glenn Cybulski will present one-of-a-kind starters that can replace worn out, generic items and drive sales. Mike owns four-unit Andolini’s in Tulsa and Glenn is in charge of recipe research and development for the Pieology fast-casual chain.


12:30 – 1:30 p.m.

Laura Meyer

Multi-Purpose Dough

Laura Meyer won the 2014 Non-Traditional Division of the International Pizza Challenge at Pizza Expo and took the top prize at the 2013 competition in Parma, Italy, with her Sicilian-style pan pizza. An expert on dough preparation and its various uses, she’ll demonstrate a multi-purpose recipe for a dough with several uses in your pizzeria. Laura is currently the regional corporate chef for Tony Gemignani’s group of Pizza Rock restaurants and previously was lead pizza maker at Tony’s Pizza Napoletana.

1:30 – 2:30 p.m.

Theo Kalogeracos

Anchovies: Uses and Abuses

Some of your customers love anchovies. So what are you doing to tantalize them and convert others to this tiny fish’s bold taste? Theo Kalogeracos, a chef from Perth, Australia, who has written two pizza cookbooks, is in the “loves anchovies” cohort. He’ll show you best ways to use this briny seafood on your menu so that you wow those who are already enamored with its taste and convert some of those who are not.

2:30 – 3:30 p.m.

Nino Coniglio

My Champion Pizzas

Pizza Expo’s 2016 Pizza Maker of the Year winner Nino Coniglio has earned a reputation for innovative and delicious pizzas based on the Italian and New York traditions. He’ll talk about his approach to the craft and his searches for ingredients that have taken him to Italy and the countryside outside New York City. See how he incorporates those ingredients with techniques he picked up from pizza pioneers in Brooklyn on menus at his three Williamsburg Pizza locations.

Thursday, March 22

10:30 – 11:30 a.m.

Doug Ferriman

New Flavor Profiles With Toppings and Garnishes

Wow your customers with some new taste sensations on the pizza menu. Doug Ferriman, an International Pizza Challenge winner from Boston, is constantly experimenting with new ways to make the pies at Crazy Doughs trend-toppers. He’ll demonstrate how he tests new flavors and explain best methods for putting them profitably on the menu. Among the ingredients he is testing on pizzas for this demo are smoked duck breast, fermented Brussels sprouts, olive oil cavier, crispy fried onions and truffle mushrooms.

11:30 a.m. –  12:30 p.m.

Make Detroit-Style One of Your Styles

Jeff Smokevitch

Colorado owner-pizza maker Jeff Smokevitch excels at baking pies in multiple styles, so much so that he won the triathlon baking title in the Parma, Italy, championships in 2015 with his classic, gluten-free and pan entries. He’s a native Michigander, which makes Detroit-style a particular passion. This sauce-on-top rectangular pie with its caramelized cheese crust is gaining popularity throughout the U.S., and Jeff can show you proper prep and baking techniques as well as how to add it to your menu without costly equipment purchases.

12:30 – 1:30 p.m.

Anthony DeSousa

Hell’s Kitchen — the Pizza

Weighing in at 12 pounds, this 26-inch round pies is as thick as a Sicilian pizza and broken into four sections — one-quarter cheese, one-quarter white garlic, one-quarter Greek and a quarter “Godfather” (prosciutto, capicola, salami, etc.). When this pizza hits the dining room, customers reach for their phones and the photos hit social media, says Anthony DeSousa of Antonio’s Pizza in Estes Park, Colo. He’ll bake three versions of this specialty pizza and tell you how offering something this unusual can increase your social media presence, and consequently, your reach. Anthony has been marketing products and services online since the mid 1990s.