Since 2017, Steve Dolinsky – a 13-time James Beard Award-winning food reporter, currently “The Food Guy” at NBC 5 – has made it his mission to dispel myths and show the world there is more to the Windy City than just deep-dish, stuffed or tavern-style pies. He’s written two books on the subject, launched a weekly tour business, produces and hosts a bi-monthly podcast and is now taking the next logical step: creating a pizza festival unlike anything that’s ever been done, over two days in the West Loop.
Thanks to 10 PizzaMaster ovens on-site, guests will be able to see each pizzamaker create, bake and serve up their remarkable pies in the massive parking lot at the Hall. There will also be live music, pizza-themed art, merchandise and a few special treats.
Attendees will also be able to take in a series of highly curated seminars and panel discussions with some of the country’s greatest pizza makers in attendance. For instance, our “Dough Whisperers” panel is a Who’s Who of American pizza: Chris Bianco (Pizzeria Bianco, Phoenix), Dan Richer (Razza, Jersey City), Tony Gemignani (Tony’s, San Francisco) and Laura Meyer (Capo’s & The International Pizza School, San Francisco). Moderating this panel is Francisco Migyoa, the Executive Chef and Co-Author of “Modernist Pizza,” the massive three-volume work that came out in late 2021. Other panels include “Women in Pizza,” “Who Really Created Deep-Dish?” and “How to Make Great Pizza at Home.”
VIP ticket holders will be able to try two additional pizzas from niche pizzamakers, get an invite to the Friday night welcome reception for speakers and pizzamakers, and have all of their beer & wine included in their ticket price (General Admission ticket holders will have a cash bar).