Let’s talk about the whole story of pizza, from grain to dough to you.
Different dough types are emerging, gluten free for you and me!
There are Pizza University for professional pizza making. Extruders 2.0 more approachable options. Trends and technology are shifting and evolving. There is an Italian Oven Renaissance. Come along with Patterson Watkins to talk pizza and pasta!
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Patterson Watkins is a freelance recipe developer and industry consultant. She has dedicated over 15 years to food service management, encompassing restaurants and corporate dining. Patterson’s work has been featured in Taste of Home, Better Homes and Gardens, American Lifestyle and Urban Outfitters. For more information about Patterson and her work please visit pattersonwatkins.com.
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Drew Gobrecht
