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Sourdough Pan Pizza at Home
with Culinary Director and Executive Chef Mark Hopper
TUITION | $295
February 15th, 2022
Fiero Headquarters | 601 N Main St. Brewster, New York
From Detroit to Rome, Learn to Bake Sourdough Pan Pizza at Home in this One Day Workshop!

course introduction

Learn to Bake Exquisite Pan Pizza

During this one-day workshop, Executive Chef Mark Hopper (Thomas Keller alumnus at the French Laundry) will teach you everything you need to know about baking non-traditional, sourdough pan pizza at home.

From the dough, to the pans, to how to pick the perfect toppings combinations, you will receive a plethora of hands-on training in Fiero’s state of the art test kitchen. You’ll even get tips for throwing a successful pizza party at home!

Come out to enjoy this hands-on class that will take your baking skills to the next level- and take home your very own starter cultivated here in our test kitchen, made to live in your kitchen.

chef making pan pizza in blue steel pans
Executive Chef Mark Hopper

CULINARY DIRECTOR

CHEF
MARK HOPPER

Chef Mark Hopper has a diverse background in fine and casual dining, predominantly with the Thomas Keller Restaurant Group (TKRG) as Executive Chef of Casual Dining, Chef de Cuisine of Bouchon Bistro, and Sous Chef of the famed French Laundry. Mark also founded and owned Pizzeria Vignette, recognized as one of the most popular Neapolitan pizzerias in California’s Bay Area. Chef Mark’s role at Fiero was created to support all its clients by establishing a full-service consulting program for commercial and residential clients worldwide.
chef mark hopper with pizza
Electric Pizza Oven with Pan Pizza
Dough in Pans

Fiero AUTHENTIC EDUCATION

Course Details

February 15th

Tuesday

SCHEDULE
10:00
Welcome and Introduction
10:30
Baking with Pans 101
11:30
Talk (Dough) Starter to Me
12:00
Dough Fundamentals: Mixing and Shaping
LUNCH BREAK
2:00
Pizza Toppings: How, What, and When
3:00
How to Reheat: Preserve Freshness & Flavor
4:00
Workshop Ends; Departure

Thanks to 2020, sourdough bread has become more popular than ever; but, did you know that sourdough can also create incredible pizza?! From focaccia to Detroit, Sicilian to Roman, this workshop will provide you the tools and knowledge to bake these pan pizza styles at home!

During this one-day workshop, Executive Chef Mark Hopper (Thomas Keller alumnus at the French Laundry) will teach you everything you need to know about baking non-traditional, sourdough pan pizza at home. From the dough, to the pans, to how to pick the perfect toppings combinations, you will receive a plethora of hands-on training in Fiero’s state of the art test kitchen. You’ll even get tips for throwing a successful pizza party at home! Come out to enjoy this hands-on class that will take your baking skills to the next level- and take home your very own starter cultivated here in our test kitchen, made to live in your kitchen.

Click on the link to enroll and learn to bake delicious, innovative pan pizza – all built upon a flavorful sourdough base!

*Seating limited to ten registrants*

You’ll need:

  • Items for notetaking
  • Kitchen shoes (non-slip)

The workshop will take place in the commercial demonstration kitchen located at the Fiero headquarters at 601 N Main St, Brewster, NY 10509.

If you are traveling to attend the workshop, you might consider taking advantage of the favorable rates Fiero has received at the Hotel Zero Degrees in Danbury, CT – a 12 minute drive from the workshop facility. Contact the hotel directly and ask for the special rates for Fiero Workshop Participants. Contact them by phone via 203-730-9200 or visit their website at https://www.hotelzerodegrees.com/hotels/danbury/

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