In Castro Valley, Calif., Adam mixes, rolls, tosses, preps and cooks his way to pizzaiolo success, whipping up 300 fresh pizzas alongside pizza-making and pizza-tossing world champion Tony Gemignani. With some 500 gallons of cider sold daily during apple season, Adam assists the fast-paced production at Dexter Cider Mill in Michigan by grinding apples, laying cheesecloth, smoothing mash, and pressing 160 bushels of apples into gallons of cider.