Demo - New Grains for Your Pizza Dough
(Room Show Floor Demo Area)
30 Mar 17
11:30 AM
-
12:30 PM
Whether it’s gluten-free, ancient grains, whole wheat or some other variation on the traditional dough recipe, today’s consumers are willing to experiment — if you are. Tim Green, a former pizza chef for Wood Stone ovens and now a consultant specializing in pizza, lives near the Washington State University Bread Lab and has worked with them on implementing sustainable grains in pizza doughs. He’ll explain the advantages of these new crusts and show you how to get started with your own alternative products.