Hey all, it's Vinny Vincenzo and I am a pizzaiolo in Philadelphia. I used to make ~2,000 lbs of a dough and ~1,000 pizzas weekly. In September, I became the 2019 USA Caputo Cup champion in the Neapolitan pizza category, and have been featured in the NY Times and other publications.
I specialize in using natural leaven (wild-yeast) to make sourdough breads, pizzas, etc.. I'll be using my wood-fired oven to make us delicious homemade, Neapolitan-style pizzas!! (Pls note: for the sake of time, we'll be using commercial/baker's yeast at the experience
I've lived in Europe, the Middle East, South America & have traveled to over 35 countries worldwide. I welcome you to explore the many cookbooks I've gathered from around the globe as we discuss bread/pizza dough basics, have fun making dough by hand, and enjoy fresh wood-fired pizza