/Virtual Pizza Tour Stop #18: Pinsa Romana with Katie Parla
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Join us on a pizza tour to meet the makers in a virtual series highlighting different genres of pizza from our pizza pro partners.

About this Event

Breville presents exclusive virtual pizza demonstrations + live Q&A with local legend pizza makers and pizza-related renowned cookbook authors from around the world. Join us live or watch later if you can’t make it. Each stop will be guided by Scott Wiener, a pizza expert, who runs the famous NY based Scott’s Pizza Tours and is the founder of Slice Out Hunger. Every Friday, tune in to meet pizza pros and get an in-depth view into their story and craft. From the New York Slice, Chicago Deep Dish, to the Margherita and so much more, you will learn the tips behind making each of these pies from the comfort of your own home.

All ticket proceeds are shared among our class hosts as they join efforts to benefit the pizza community. You’ll receive the recipe about an hour prior to the start of the event and a link to the recording just after the event to watch at your leisure and cook-along at your own pace. If you’re able to watch us live, take advantage of asking questions. Plus you’ll receive a special offer from Breville. So go ahead and sign-up…let’s make some (Instagram worthy) pizza!

Tour Stop #18 – Pinsa Romana with Katie Parla

Katie Parla is a Rome-based food journalist, culinary guide, cookbook author, and co-host of the Gola Podcast about Italian food culture. Her forthcoming cookbook, Food of the Italian Islands, will focus on Sicily and Sardegna. She is currently working on a currently untitled pizza cookbook with Dan Richer of Razza in Jersey City, NJ.

But for this stop, we’re going to dive deep into Pinsa dough (one of several Roman styles of flatbreads). Katie will surely drop some amazing tips and lots of history behind her pinsa dough recipe as we all drool from behind the screen watching her make these mouthwatering creations.

The recipe she will be demonstrating is inspired by the “official” pinsa recipe, uses bread and rice flour, and has been adapted for a Breville oven (La Pratolina bakes in a wood fired oven).

This stop will have not one, but TWO hosts as Dan Richer will also be making an appearance. Trust us…this is definitely one you don’t want to miss. Bring your inquisitive minds, passion for pizza, a glass of wine and lets come together (virtually) to support Katie, Dan and Scott. Book now!