Author Topic: PIZZA ZOOM 2020 (Read 4110 times)

chriscar · « **on:** March 30, 2020, 12:03:36 PM »

The biggest Virtual Pizza Party ever created, in support of Slice Out Hunger starts tomorrow, Tuesday, March 31st!! Your $5 donation to Slice Out Hunger supports their #PizzaVsPandemic initiative, and gets you ZOOM access to 3 full days of pizza workshops and panels from some of the most renowned pizzamakers from around the country.

Find all the details and register at www.virtualpizzaparty.com!!

In support of...
https://sliceouthunger.org/pandemicpizza

jsaras · « **Reply #1 on:** March 30, 2020, 01:55:03 PM »

It's already sold out

hammettjr · « **Reply #2 on:** March 30, 2020, 09:41:57 PM »

How does a virtual party sell out? (I'm sure there's a valid reason...but seems odd.)

jsaras · « **Reply #3 on:** March 31, 2020, 11:11:42 AM »

It was open last night and I got a spot. Give it a go

Jon in Albany · « **Reply #4 on:** March 31, 2020, 11:31:48 AM »

When I tried yesterday, it was sold out. Just tried again and was able to join. I hope to listen in to a handful of presentstions.

goosta · « **Reply #5 on:** March 31, 2020, 12:36:46 PM »

I was just able to join as well.

Jon in Albany · « **Reply #6 on:** March 31, 2020, 09:04:24 PM »

I dont know if anyone listened in, but I thought a lot of what I got the chance to hear was really good. Especially Adam Kuban, Chris Bianco and Danny DiGiampietro.

The Danny DiGiampietro segment made me want to plan a trip to Philly to check out Angelo's Pizzeria.

jsaras · « **Reply #7 on:** March 31, 2020, 10:04:27 PM »

Quote from: Jon in Albany on March 31, 2020, 09:04:24 PM

I dont know if anyone listened in, but I thought a lot of what I got the chance to hear was really good. Especially Adam Kuban, Chris Bianco and Danny DiGiampietro.

The Danny DiGiampietro segment made me want to plan a trip to Philly to check out Angelo's Pizzeria.

I heard the firsr hour of Adam’s session. He mentioned is water and oil figures for his current bar pie. I filled in the salt and yeast figures from his formulation that was given in Forkish’s book.

Did the other sessions have any actionable information?

HansB · « **Reply #8 on:** March 31, 2020, 10:29:07 PM »

Not really, more about business than technique.

Jon in Albany · « **Reply #9 on:** March 31, 2020, 10:32:42 PM »

Quote from: jsaras on March 31, 2020, 10:04:27 PM

I heard the firsr hour of Adam’s session. He mentioned is water and oil figures for his current bar pie. I filled in the salt and yeast figures from his formulation that was given in Forkish’s book.

Did the other sessions have any actionable information?

I wouldnt say anything actionable, just interesting and fun to listen to. A lot of back story like the start of Bianco DiNapoli. I imagine it would be like sitting at a table in the back of a bar with a bunch of pizza people after closing.

goosta · « **Reply #10 on:** March 31, 2020, 11:55:19 PM »

I found it really interesting and inspiring to watch. Looking forward to more over the next two days!

They said recordings will be made available, so I’m hoping that’s the case. Would be nice to catch what I’m not able to watch live.

Jon in Albany · « **Reply #11 on:** April 02, 2020, 12:22:12 PM »

I didnt get to listen in much yesterday. Today's schedule looks good too. Unfortunately have a conference call in the middle of it.

Jon in Albany · « **Reply #12 on:** April 02, 2020, 03:51:35 PM »

Craig and the preferment table currently getting some love in a session.

jsaras · « **Reply #13 on:** April 02, 2020, 06:51:08 PM »

Quote from: Jon in Albany on April 02, 2020, 03:51:35 PM

Craig and the preferment table currently getting some love in a session.

As well it should! Who referenced it. Craig’s charts provide a concrete starting point. Most of the session speakers have offered little better than “...it depends”.

Jon in Albany · « **Reply #14 on:** April 02, 2020, 08:01:53 PM »

I missed the first reference to it but it came up in again in the Scott Weiner/Peter Reinhart session and again later. Looked like Noel Brohner was the one who brought it up. He kind of hosted the whole web meeting.

Overall, I thought the parts I listed to were interesting and entertaining. John Arena told his story of growing up around pizza and how he got to Vegas. I had heard shorter versions of the story but I thought it was very well told today.

TXCraig1 · « **Reply #15 on:** April 02, 2020, 08:20:01 PM »

Quote from: Jon in Albany on April 02, 2020, 03:51:35 PM

Craig and the preferment table currently getting some love in a session.

Thanks for sharing. I wish I could have listened in.

Jon in Albany · « **Reply #16 on:** April 02, 2020, 08:57:06 PM »

Quote from: TXCraig1 on April 02, 2020, 08:20:01 PM

Thanks for sharing. I wish I could have listened in.

Edited versions of the sessions are supposed to come out next week. I'm sure it will be in there. Some of it was about halfway through the Scott Weiner and Peter Reinhart hour.

HansB · « **Reply #17 on:** April 02, 2020, 09:08:15 PM »

Noel mentioned Craigs chart and Pizzamaking.com quite a bit.

goosta · « **Reply #18 on:** April 03, 2020, 09:45:22 AM »

Anyone else see Justin De Leon (Apollonia’s Pizza) showing his pizzas? His square is seriously a work of art! The "cheese crown" is so awesome.

https://www.instagram.com/apolloniaspizza/?hl=en

TXCraig1 · « **Reply #19 on:** April 03, 2020, 10:21:05 AM »

Quote from: goosta on April 03, 2020, 09:45:22 AM

The "cheese crown" is so awesome.

I hadn't seen that before. Thanks for posting. How do you suppose he does it? The only thing I can think of is that he does it after the pizza has been in the oven long enough that the pan is hot and cheese melts and sticks where it's sprinkled? Nonstick pans for sure, I'm thinking.