Pizza makers will once again have the opportunity to attend Pizza Crust Boot Camp™ and learn how to make a signature crust from General Mills team of experts at the 2013 International Pizza Expo taking place March 19-21 in Las Vegas. General Mills will feature the latest information on its breadth of flours available along with insights and troubleshooting tips from the “Doughminators,” a respected trio of industry veterans from General Mills who travel year round to help pizza operators dominate their dough.
For 20 years, Pizza Crust Boot Camp™ has been a highlight of the Pizza Expo. The free seminar features both Technical and Practical information on pizza dough to help operators create a perfect signature crust.
“We aim to give operators the confidence that their pizzas will turn out great every time,” said Tim Huff, technical services manager and part of the Doughminators’ team. “In addition to talking about formulation and the process of making dough, we spend a lot of time helping to identify the right flour to use dependent on the style of pizza that is desired.”
In addition to Pizza Crust Boot Camp™, the Doughminators will host free dough demonstrations at the General Mills booth, be onsite at the General Mills booth to help operators identify the best flour type to meet their needs and take part in the first-time attendee reception. A complete schedule of activity follows:
New Operator and First-Time Attendee Reception (Room N263):
Monday: 6-7:00 p.m.
Attendees pre-registered for the first-time attendee seminar should stop by General Mills’ table at the reception.
Dough Demonstrations (Booth #1763):
Tuesday-Wednesday: 11:30 a.m., 1:00 p.m., 2:30 p.m.
Pizza Crust Boot Camp™ ( Room N253):
Tuesday-Wednesday: 9-10:30 a.m.
During Part I (technical), attendees will learn about basic dough formation along with the inter-functionality of the ingredients and applications of specialty ingredients.
Tuesday-Wednesday: 3:30-5:00 p.m.
Part II (practical) covers the dough-making process and discusses various dough-processing methods as well as how to make “emergency” dough.
For those who can’t make it to the Pizza Expo, there are a number of helpful resources including dough troubleshooting tips, dough-making video demonstrations and more available at the new General Mills website for baking professionals, www.ProfessionalBakingSolutions.com.