ChefSteps LIVE! Pizza

We are a bunch of chefs, scientists, writers, photographers, and video makers who love to cook and feed people. Every day—in our kitchen studio in Pike Place Market in Seattle— we are roasting chickens, baking cookies, making posset, and milk washing punch. Once? Oh heck no. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version and help you cook smarter.

ChefSteps

Join us LIVE  as we whip up some pizzas and dig into each component, from cheese to sauce to crust, that make up the perfect pie.

ChefSteps LIVE!

Cook Smarter with ChefSteps. Grant Crilly and Nick Gavin walk you through the food science of some of your favorite foods while unlocking the tips and tricks to help you become a master in the kitchen.

CHEFSTEPS LIVE! Pizza Party!Grant and the ChefSteps crew are going to help you master pizza at home! Whether you're a kneading novice or slice savant, there's something for every kind of pizza geek at this action-packed cooking event. With the help of a pizza expert, Grant will be diving deep into key techniques for perfecting hand-stretched pies, analyzing the mechanics and thermodynamics of pizza ovens with food scientist Douglas Baldwin, and offering tips for how to build your very own outdoor pizza oven after a quick trip to the hardware store. If you don't have outdoor space, don't worry! Chefs Nick and Grant will give you pointers on how to get better pizza performance out of your home oven. We are making pizzas a few different ways, home oven, in a brick oven, and the Breville Pizzaiolo.And that's not all! There will be a pizza-making challenge, a dough tossing contest, audience giveaways, including a Breville Pizzaiolo, and time to answer all your burning pizza questions. You won't want to miss this!

About the Class HostsGRANT CRILLY is a classically trained chef and the co-founder of ChefSteps.com, the James Beard and Dieline award–winning smart-product and online cooking resource company behind Joule Sous Vide—the smallest, most powerful sous vide tool on the planet. Prior to co-founding ChefSteps, Grant was the first development chef hired by the Modernist Cuisine team and helped develop the startling visual brand that defines the book series. Prior to that, Grant was chef de cuisine at Busaba in Mumbai and Mistral Kitchen in Seattle, and served as head development chef at Delicious Planet. He has cooked for Pascal Barbot at L’Astrance, worked with Pierre Hermé’s team at Grégoire-Ferrandi, and practiced butchery at Bajon Jean Pierre in Paris.NICK GAVIN is the Kitchen Creative Director of ChefSteps, where he has developed recipes for everything from flourless carrot cake to cauliflower ice cream. A veteran of Michelin-starred restaurants, Nick began working with ChefSteps co-founder Grant Crilly over a decade ago at Modernist Cuisine.

<h1>G﻿rab the <a href="https://chfstps.co/PostAlleyPizzaDough" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">pizza dough recipe</a> we will be using from our friends at Post Alley Pizza here in Seattle.</h1>

ANDREW GREGORY brings two decades of experience to the kitchen, training under some of the best chefs in the country. After earning his BA in Economics from St. Lawrence University in 2000 and living in New York City for a year, he left to attend Le Cordon Bleu in Paris. He returned to the United States to work at the acclaimed Progressive French restaurant Tru in Chicago. In 2002 he moved back to New York City and spent two years with Chef Floyd Cardoz at Tabla, and the following years working for Laurent Gras and David Pasternack at the now-shuttered Bistro du Vent. He then landed a job on the opening team of A Voce, Chef Andrew Carmellini's first solo restaurant. During his tenure, A Voce earned one Michelin star. After the birth of his first child in 2007 he spent a year in Philadelphia where he met and trained with Michael Solomonov, at both Israeli restaurant Zahav and New American BYOB Marigold Kitchen. Andrew moved to Portland in 2008 and worked as Sous Chef at Clyde Common, then moved on to become the House Butcher and then Executive Chef at The Woodsman Tavern. In 2017, he moved to Seattle to become co-Chef of The London Plane.Andrew fell in love with pizza and took a chance on making it his everything while at a Mike Gordon concert in Seattle with the previous owner of Post Alley Pizza. He and his wife Ruel purchased Post Alley Pizza in 2018, and turned it into their family business. Post Alley is also a place where simple pizzas, salads, and hoagies allow Andrew to use his depth of culinary experience to present the best, locally-sourced ingredients. Andrew now lives in Seattle with Ruel and three children, Isabella, Delilah, and Henry.

DR. DOUGLAS BALDWIN, Senior Mathematician/Food Expert at Breville. He has a Ph.D. in applied mathematics from the University of Colorado Boulder, is in the Sous Vide Hall of Fame, and has worked with ChefSteps since November 2013

<a href="https://breville.oie8.net/0JE4XJ" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">T﻿he Breville Pizzaiolo</a>

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ChefSteps LIVE! Pizza

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