News

General Mills to hold 'Pizza Crust Boot Camp' at Las Vegas Pizza Expo

The Doughminators of General Mills announced their attendance at the 2015 International Pizza Expo taking place March 23-26 at the Las Vegas Convention Center, where the team will discuss dough and "how it is essential to creating a signature pizza."

March 16, 2015

The Doughminators of General Mills announced their attendance at the 2015 International Pizza Expo taking place March 23-26 at the Las Vegas Convention Center, where the team will discuss dough and "how it is essential to creating a signature pizza," according to a press release. Pizza Expo attendees can visit the team at General Mills’ booth #1972 to discuss their technical expertise and knowledge of flour.  The trio, who work with pizza operators year round, will also host Pizza Crust Boot Camp and lead dough demonstrations. 

Pizza Crust Boot Camp is a free seminar lead by The Doughminators featuring technical and practical information from the basics of dough formation and the dough-making process to how to make "emergency" dough.

"Our team has more than 100 collective years of pizza-making experience, and we are happy to share our tips and tricks of the trade to help give pizzerias the confidence to create a perfect pizza crust," said Tim Huff, R&D manager and part of The Doughminators' team. "Pizza Crust Boot Camp will arm pizza operators with the information to put them in control of their dough instead of letting the dough control them."

The Doughminators will host free dough demonstrations at the General Mills booth and are available to help operators identify the best flour type to meet their needs.

The team's schedule, according to the announcement, is:

• Dough Making Demonstrations (Booth #1972):
  • Tuesday-Wednesday: 12:00 p.m., 1:30 p.m.
  • Thursday:  12:00 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.