Watching chef demos are always a favorite activity at Pizza Expo. For one thing, it is a welcome chance for audience members to sit down for a solid hour during the hectic conference and trade show schedule. Even more importantly, it’s often an opportunity to eat food prepared by expert chefs, since the pizzaioli tapped for demos at Pizza Expo represent the best of the best. Think tavern-style pizza by Tony Troiano (J.B. Alberto’s Pizza), fried dough by Giorgia Capruscio (Don Antonio) and gelato from Anna Crucitt (Mercurio’s).
“I can make gelato out of anything,” says Crucitt, who channels that energy into Mercurio’s annual Gelato Advent Calendar. “It allows me to have that taste of the creative element in gelato.”
If you’re making your itinerary ahead of Pizza Expo 2026, here’s everything you need to know about the demo schedule. REGISTER TODAY!
Tuesday, March 24
10:15-11:15 a.m.: Oven Management
First-time Pizza Expo speaker Alastair Hannmann breaks down the ins and outs of oven management. His session covers consistency, quality and efficiency across different dough styles, pizza types and menus.
11:30 a.m.-12:30 p.m.: Tavern Style Pizza
Thirteen-time world pizza champion Tony Gemignani shares the stage with Tavern pizza specialists Tony Troiano and Lenny Rago for a look at the pizza style that’s climbing the charts in 2026.
12:45-1:45 p.m.: Creating Unique Gelato Flavors
Gelato is part of Anna Crucitt’s DNA. Having made gelato since childhood, the owner of Mercurio’s in Pittsburgh has a straightforward pitch: If you’re going to offer gelato, why not stand out?
2-3 p.m.: Detroit, Grandma & Cast Iron Pizzas
Tony Gemignani, Jimmy Henry of Virtual Pizza Academy and Ed Stalewski of Mercurio’s will tackle three distinctive pan-pizza styles: Detroit, Grandma and cast iron pizza. This demo delivers hands-on insights for operators looking to diversify their menus with visually compelling pies.
Wednesday, March 25
10:15-11:15 a.m.: Incorporating Whole Grains into Your Dough
Audrey Kelly’s demo explores how freshly milled flours and whole grains can add complexity to taste, texture and fermentation without requiring a complete overhaul of your existing recipe. Her philosophy at Audrey Jane’s Pizza Garage? Start small!
11:30 a.m.- 12:30 p.m.: Fry Like a Champion
Enzo Coccia and Giorgia Caporuscio join Tony Gemignani for a demo about the art of frying. With three of the most accomplished pizza makers at the helm, there has never been a better time to try the Montanara pizza.
12:45-1:45 p.m.: Prepping for Competitive Pizza Making
Longtime competitor and International Pizza Challenge champion Nicole Bean leads a session for anyone who’s ever wondered what it would take to compete. She will focus on preparation, mindset and practical steps for transitioning from curious observer to competition-ready competitor.
2-3 p.m.: Building a Competition-Worthy Pizza
Leah Scurto picks up right where Bean leaves off. As an accomplished competitor, Scurto zeroes in on the technical/production side of competition pizza, including tips, tricks and techniques that move the needle for judges.
3:15-4:15 p.m.: Craft Cocktails
Bar manager and cocktail specialist Angela Campanella showcases a range of innovative drinks that are both profitable and well-suited to a pizzeria menu. Learn how to boost margins without overcomplicating your operation.
Thursday, March 26
10:15–11:15 a.m.: Beyond the Pizza Oven: Add Depth, Speed & Flavor
Coccia and Caporuscio return for a deeper dive into frying as a revenue driver. Drawing on their experience running pizzerias in New York and Naples, the pair will demo items that operators can add to their menus immediately.
11:30 a.m.- 1:45 p.m.: Hands-On Dough Demonstration
Stop watching and start working! Dough expert and longtime Pizza Expo speaker Laura Meyer leads an immersive, hands-on workshop about dough handling and stretching techniques. Knead and shape your way through the fundamentals under the guidance of one of the best in the business.
2-3 p.m.: Bringing Global Flavors to Your Menu
Dr. Junnie Lai, founder of Global Cuisine Consulting LLC and former new product development chef for Domino’s Pizza in Singapore and Malaysia, introduces international flavor profiles that work in a pizzeria. She walks through everything from ingredient cross-utilization to marketing strategy for pizzeria owners looking to differentiate their menus.
For more information about Pizza Expo, visit our news hub and REGISTER HERE!
