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Dialing In Your Sourdough with Chef Joey Booterbaugh - Advanced Pizza 2
Our Advanced classes bring people from around the world, from chefs and aspiring restaurateurs to seasoned home bakers. Until now, we have limited our Advanced Class to Part 1 only. Now we are rolling out the Advanced Class Part 2, the follow-up to the Part 1 class that has been selling out since we first introduced it back in May 2020.

This is a great class for people who love both pizza and sourdough.  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 here in LA and has been very busy lately...too busy to Zoom with us!  But these days we feel very fortunate that he has finally found a way to carve out a Monday from his busy schedule to spend with us.  Mondays are his only day off but he has graciously agreed to Zoom with us this coming Monday and to show us how he uses sourdough to make one of the best 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 house Cesar salad, something every modern pizza maker should have in his or her arsenal...

Margherita - Crushed California Tomatoes, Mozzarella, 2-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

May 10, 2021 05:00 PM in Pacific Time (US and Canada)

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