Sachs

Adam Sachs started baking pizzas at a college pizzeria, the Boulevard. He has been baking naturally leavened breads and experimenting with flour blends since the 1990s, and he started making pizzas using many of his bread doughs then. In 2014, Adam started his real pizza learning, at the International School of Pizza. Since then, he has assisted Tony Gemignani in classes, workshops and demonstrations throughout Northern California, and he also has worked as an assistant at the International School of Pizza.

Adam specializes in natural preferments and high hydration doughs, mills many of the grains he uses, and also uses cracked and sprouted grains. While Adam recognizes the significant differences between baking breads and pizzas, he uses knowledge from his experience with bread to develop and experiment with new doughs. He bakes a variety of styles of pizzas, including Sicilian, Grandma, high hydration pala using Scrocchiarella flours, Detroit, Deep Dish, Chicago cracker crust, and traditional pizza, and he was a recipe tester for Modernist Pizza. His ovens of choice are electric ovens. Adam also makes and supplies fresh pasta to restaurants in the San Francisco Bay Area. In 2020 and 2021, Adam collaborated with Tony Gemignani in developing the recipes and techniques for the bagels at Toscano Brothers Bakery.

Adam has also participated in the International Pizza Expo in Las Vegas every year since 2016, and he competed in the World Pizza Championships in Parma in 2019. At the 2022 International Pizza Expo in Las Vegas, he competed in the pan division, with a third place finish. At the 2022 Artisan Baking Expo in Atlantic City, he competed in the traditional bagel competition, with a first place finish and the world champion designation.