Starla’s Jordan Koplowitz Named 2026 James Beard Semifinalist for Long-Fermented Sourdough Pizza

Jordan Koplowitz, the chef behind Starla, earned a spot among the 2026 James Beard semifinalists for work spotlighting long-fermented sourdough pizza. The nomination recognizes Starla’s signature approach: dough aged to build depth of flavor and baked into an ultra-crispy crust that has become a talking point in the local pizza and sourdough communities.

The nomination was announced Jan 21, and it places Jordan Koplowitz in a regional spotlight that matters for home bakers, pizza makers, and neighborhood restaurants. Long fermentation is not a gimmick at Starla; it is the backbone of the kitchen’s dough strategy, used to develop texture, tang, and oven performance. Bakers who follow Starla’s example will note how extended fermentation changes gluten development and flavor profile while allowing the crust to crisp without becoming brittle.

For the community, the recognition validates techniques many sourdough bakers have been experimenting with for years. Starla’s work highlights practical takeaways: prioritize time and temperature control, manage hydration and handling to preserve gas pockets, and lean into slow development to coax nuanced acidity out of a levain. Those elements translate directly to better pizza and better loaves, improvements home bakers can taste in the crumb and see in the crust.

Local restaurants and pizzerias are likely to feel the ripple effects. A James Beard nod often draws diners, and that can mean fuller dining rooms and more attention to the craft of fermentation-driven pizza in the region. For independent bakers selling at markets or collaborating with restaurants, the nomination is an opportunity to point to regional expertise and to connect over shared methods like cold retards, folding schedules, and oven management.

Starla’s profile also offers an educational moment for people who bake at home. Trialing longer fermentations can be done without fancy equipment: adjust starter ratios, slow the bulk fermentation with cooler conditions, and keep an eye on dough feel rather than the clock. Taste tests across batches will show how fermentation changes acidity and aroma, and how altered handling affects oven spring and crispness.

Jordan Koplowitz’s semifinalist status is a win for the local sourdough scene and a nudge toward patience-based baking. The immediate impact will be more attention on fermentation-led pizza and likely increased foot traffic at Starla; longer term, expect more conversations, classes, and kitchen experiments as home bakers and pros alike iterate on long-fermented dough.