November 29, 2017 |

Lessons From the Pizza Masters

By Bruce Allar


New on the Demonstration Stage at Pizza Expo 2018

One of the big bonuses at Expo is the chance to see market-tested menu items prepared by the talented pizza makers who developed them. Watch these chefs put a pizza or appetizer together, hear them talk about the techniques that make their creations stand out and taste the results — all for free in the Demonstration Area on the Exhibit Hall floor.

This year’s lineup of demos is filled with new choices for you to consider. Among them are:

Roman-Style Pizza

Giulia Colmignoli &
Christopher Antinucci, NAPIZZA, San Diego

Both Giulia Colmignoli and Christopher Antinucci grew up in Rome, and they’ve introduced the home country’s pizza al taglio to San Diego to great public acclaim. Trend-watchers think this style could be the next big thing in pizza. The couple will show you how to bring this Old World pie to your backyard.

 


Cashew Cheese Pizza

Scott Sandler, Pizza Head, St. Louis

Scott Sandler has opened two all-vegetarian pizzerias in St. Louis, but you don’t need to change your concept to consider offering a cheese substitute like his house-made cashew spread. Put the cashew cheese he’ll show you how to make on the menu along with vegetarian toppings and you can draw a new set of customers to your business.

 


A Stromboli Road Trip

Melissa Rickman, Wholly Stromboli, Fort Lupton, CO

Yes, you can take stromboli out of Philadelphia. Just ask Melissa Rickman of Fort Lupton, Colorado, who gives the sandwiches wrapped in pizza dough equal billing with the pies on her menu. She’ll demonstrate a few of her biggest winners.

 


Anchovy Hits and Misses

Theo Kalogeracos, Theo & Co., Perth, Australia

Theo Kalogeracos, Theo & Co., Perth, Australia

Who better than a chef of Greek heritage who lives by the sea in Perth, Australia, to sing the praises of this briny little Mediterranean staple? Theo Kalogeracos, who has written two pizza cookbooks, will talk about how to apply anchovies effectively on your menu.

 


Hell’s Kitchen — the Pizza

Anthony DeSousa, Antonio’s Pizza, Estes Park, CO

Anthony DeSousa, Antonio’s Pizza, Estes Park, CO

Want something that will compel customers to reach for their phone cameras and flood social media? Anthony DeSousa found the answer for Antonio’s Pizza with his 12-pound, 26-inch-round Hell’s Kitchen pie. He’ll bake the specialty pizza his Estes Park, Colorado, customers can’t pass up — even if they can’t eat it all.

 


For the entire Tuesday through Thursday demonstration schedule, go to PizzaExpo.com.

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