Select Criteria: Session Type = Pizza Demo

Wednesday, September 25, 11:30 AM - 12:30 PM

  • Room: Pizza Demo Area, Show Floor
Join the 2018 USA Caputo Cup Gluten Free champion as he shows you tips and trick for Gluten Free pizza that will blow your mind and tasebuds!...
Giovanni Cesarano
King Emberto Restaurant

Giovanni Cesarano is Owner of King Umberto pizza New York and 2018 Caputo Cup Champion. He has 20 years in the pizza business and is a 2nd generation owner of King Umberto, which opened in 1976....

Wednesday, September 25, 12:30 PM - 1:30 PM

  • Room: Pizza Demo Area, Show Floor
You can take your pizzas from mundane to magnificent by learning how to blend various cheeses that melt together to form a delicious and appealing finished product. From pricing considerations to taste, Pittsburgh-based pizzeria owner Nick Bogacz will show you how to get the most out of your cheeses....
Nick Bogacz
Caliente Pizza & Draft House

Nick is the founder of Caliente Pizza & Draft House. With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the...

Wednesday, September 25, 1:30 PM - 2:30 PM

  • Room: Pizza Demo Area, Show Floor
This style’s growing popularity continues to captivate pizza customers in all parts of the country. If you’d like to learn the ins and outs of Detroit-style pizza from a pair of seasoned pros, this is your opportunity. Don’t pass it up....
Jeff Smokevitch
Brown Dog and Blue Pan Pizzerias

Jeff “Smoke” Smokevitch co-founded and currently operates Brown Dog Pizza, a full-service concept in Telluride, Colo., serving six unique styles of pizza, including his award-winning Detroit Square. He’s also opened two locations Blue Pan Pizza in Denver and was winner of Pizza Triathlon (baking three different styles) at the 2015...

Tony Gemignani
Tony's Pizza Napoletana, San Francisco
Tony Gemignani's Restaurant Group & International School of Pizza

Tony Gemignani has 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 in San Francisco, opened in 2009, has been...

Wednesday, September 25, 2:30 PM - 3:30 PM

  • Room: Pizza Demo Area, Show Floor
A good strom is a standout menu item that will quickly set you apart from your sea of competitors. In this demo, Melissa Rickman will show you exactly how to perfect the art of crafting an award-winning Stromboli....
Melissa Rickman
Co-Owner and Operator
Wholly Stromboli

Melissa Rickman, co-founder in 2010 with her husband Eric of Wholly Stromboli Restaurant, has built a $1 million-plus sandwich and pizza restaurant in the small-town of Fort Lupton, CO. She has won awards at the International Pizza Challenge been listed on Denver’s A-List of restaurants and has been featured on...

Wednesday, September 25, 3:30 PM - 4:30 PM

  • Room: Pizza Demo Area, Show Floor
Ricotta cheese is most frequently used among Independent operators on pizza and pasta.  But over the past 4 years, ricotta popularity is growing on salads and other menu applications.  Learn about the versatility of ricotta and how it can help you grow profits with Chef Gregorio Fierro. Presented by Grande Cheese...

Thursday, September 26, 10:30 AM - 11:30 AM

  • Room: Pizza Demo Area, Show Floor
Creating modern pizza dough is both an art and science. This session will explore all of the components needed to create a signature American Artisan pizza dough including flour selection, formulas, mixing method and fermentation principles. ...
John Arena
Co-owner and Chef
Metro Pizza

John Arena is a 50-year veteran of the pizza industry and co-founder of Metro Pizza, which currently has six locations in the Las Vegas area. He also created and teaches a course in pizzeria concept development at the University of Las Vega School of Hospitality and is a consultant to...

Thursday, September 26, 11:30 AM - 12:30 PM

  • Room: Pizza Demo Area, Show Floor
Vegan offerings take commitment, but they also reward you with a rabid fan base. If you’d like to crack open the door to an entirely new sales market, this demo is for you. Scott Sandler will show you how to grow your business with tasty and profitable vegan offerings....
Scott Sandler
Pizza Head

Scott Sandler opened Pizzeoli Wood Fired Pizza Napolitana in 2014 with a passion and no prior restaurant experience. In 2016, Pizzeoli was ranked in the 25 best restaurant in St. Louis by the St. Louis Post-Dispatch. In 2017 Scott sold Pizzeoli and opened his second place, Pizza Head, a New...

Thursday, September 26, 12:30 PM - 1:30 PM

  • Room: Pizza Demo Area, Show Floor
Attendees will learn how to create both Roman Pizza in Teglia (Pan) and in Pala (hearth baked) using one master dough that is prepared “In Giornata” (dough made and baked in the same day).  This unique opportunity to learn from two highly respected Master Instructors from the oldest pizza school... Read More
Graziano Bertuzzo
Master Instructor
Scuola Italiana Pizzaioli

A winner of numerous pizza making championships, Graziano Bertuzzo of Lecce, Italy, is a certified master instructor and the founder in 1989 of the Scuola Italiana Pizzaioli, where he teaches the pizza craft to both novice and experienced students. His titles include Best Pizza in Italy (1991) and Pizza Maker...

Leo Spizzirri
The Pizza Project Group

A native from Chicago, Leo Spizzirri has spent a lifetime supporting the pizza and baking industry with his expertise in dough rheology and high speed manufacturing. His responsibilities in commercial artisan bread and frozen pizza have led him to stand in the forefront of dough and pizza innovations where...

Thursday, September 26, 1:30 PM - 2:30 PM

  • Room: Pizza Demo Area, Show Floor
If you’re looking for innovative ways to boost your menu, John Gutekanst is your guy. An avalanche of creative juices flows every time he gets his wheels spinning, and he says flatbread pizzas comprise a new wave that will differentiate your shop....
John Gutekanst
Avalanche Pizza

John Gutekanst owns high-volume Avalanche Pizza and bakery in Athens, Ohio. For 17 years it has been voted “Best Pizza in Athens” and has been featured on the Food Network, Food Arts, National Geographic. He holds 14 culinary titles, including the coveted Best Pizza in the U.S.A. at the World...

Thursday, September 26, 2:30 PM - 3:30 PM

  • Room: Pizza Demo Area, Show Floor
Tulsa-based pizzeria owner Mike Bausch says there should be a rhyme and reason not just to what you put on your pizza, but how you put it on your pizza. With the right flow — from makeline layout to dressing your pizza — you can increase speed of service as... Read More
Mike Bausch
Andolini’s Pizzeria

Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...

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