Noel Brohner of Slow Rise Pizza Company

“dough guru” – Food & Wine

“mad scientist” – Ori Menashe, Bestia

“pizza assassin”@EaterLA

“unsung hero”Evan Funke, Felix



“dough guru” – Food & Wine

“mad scientist” – Ori Menashe, Bestia

“pizza assassin”@EaterLA

“unsung hero”Evan Funke, Felix

What We Do

Noel Teaches His Students the Same Things He Teaches Professional Chefs:

How to Achieve the Highest Quality and Consistency Using Traditional Artisan Pizza and Bread Recipes and Techniques.


-Level 1-

Level 1 classes assume that you have beginner or intermediate pizza knowledge and experience.
Beginner Level 1 – 101 – $100WATCH NOW! If you are new to pizza-making or have been struggling to make better pizza at home, Noel suggests that you begin with this class. To fully understand the craft of pizza making, Noel starts with the fundamentals – gluten development, basic fermentation techniques and learning to understand TIMEone of the two “secret ingredients” that most people either forget about or never knew was so important. You will mix the dough by hand and learn how to ferment, shape, stretch, top, and bake.Noel breaks this class up into two short sessions.
Slow Rise Pizza - Beginner Class Montage

Learning to Shape Pizza Dough Balls Takes Time and Patience. We’ll Show You All of Our Favorite Techniques

(Suggested Pre-Requesite for Advanced Level 1 and Intermediate Level 2 Classes)WATCH NOW! If you have been making pizza at home or professionally and are looking to get to the next level, Noel suggests you begin with this class.We also recommend this class as a pre-requisite for Intermediate 2 and Advanced 1 & 2 classes.In this four-hour seminar, Noel concentrates on TEMPERATURE and the “secret technique” of using it to measure and control fermentation… and therefore quality and consistency. Students are expected to have an understanding of how to stretch, top, and bake a pizza. As a result, instead of making pizza during class, we go on an even deeper dive into the process, covering topics we only have time to touch upon in our beginner class: flour types, yeast types, ingredient purposes, desired dough temperatures, friction factor, mixing styles, autolyse techniques, bulk fermentation strategies, alternative stretch & fold techniques, mass effect, etc. No pizza or bread is baked in this Level 1 class. We assume that everyone attending already knows how to bake pizza. Instead, we do a deep dive on artisan dough making, gluten development and traditional fermentation techniques.If you want to bake with us, check out the Level 2 classes…
Slow Rise Pizza - Intensive Mix

Noel Teaches His Students All the Things He Wishes Somebody Had Taught Him When He Was Starting Out.

(Suggested Pre-Requesite for Advanced Level 2 Classes)WATCH NOW! If you are confident that you have both experience and knowledge of artisan pizza and bread recipes and techniques, Noel suggests taking this class. We suggest this class as a pre-requisite for Advanced 2 classes. In this four-plus-hour class Noel focuses on both  TIME AND TEMPERATURE and outlines his favorite bread and pizza recipes and techniques to allow you to both extend your fermentation and improve overall quality and consistency.

We’ll prepare you for high hydration doughs and teach you the same strategies we teach professional chefs including hyper-mixing, extreme temperature control and going long on fermentation. And finally Noel will introduce pre-ferments into the mix. Noel firmly believes in waiting until you have your recipes and techniques completely dialed in with commercial yeast before utilizing pre-ferments like sourdough and polish to take your recipes to the next level.

No pizza or bread is baked in this Level 1 class. We assume that everyone attending already knows how to bake pizza. Instead, we do a deep dive on artisan dough making, gluten development and traditional fermentation techniques.If you want to bake with us, check out the Level 2 classes…
Slow Rise Pizza - Intensive Mix

Noel Teaches His Students All the Things He Wishes Somebody Had Taught Him When He Was Starting Out.

-Level 2-

Level 2 classes assume intermediate and/or advanced knowledge and experience.

Advanced Level 2 – $200WATCH NOW!

Artisan Sourdough in a Home Gas Oven with Dan Richer from Razza: From the New Jersey restaurant dubbed New York’s Best Pizza by the New York Times, Chef Dan teaches you the basics of sourdough pizza from his own home oven in NJ – Class 1 of 3

Advanced Level 2 – $200WATCH NOW!

Sourdough NY & Grandma Online Pizza Class from Scott Rivera of Scottie’s Pizza Parlor: Portland was recently named “Best Pizza City in the United States” in the epic pizza tome, MODERNIST PIZZA. and Scott Rivera’s was proclaimed their, “favorite New York-style slice from across the country.” Come find out why…

Advanced Level 2 – $200WATCH NOW!

Artisan New York & Sicillian-Style Pizza Class: In this on-demand, advanced pizza making class, Danny DiGiampietro of Angelo’s Pizzeria South Philly joins Noel Brohner to mix, top and bake his famous dough—both for the pan and the hearth. 

Advanced Level 2 – $200WATCH NOW!

Dialing in Your Sourdough with Chef Joey Booterbaugh from Folks: Possibly our most consistently sold out class to date, Chef Joey will take you down the path of room-temperature, naturally fermented pizza with no shortcuts.

Advanced Level 2 – $200WATCH NOW!

Neapolitan 2.0 with Pizzaiolo Michele D’Amelio: World Champion Italian-born pizza maker Michele D’Amelio joins Noel to cover this highly controversial, emerging pizza style known by many names: “canotto,” or “gomonne”, or contemporary-style pizza.  

Intermediate Level 2 – $150WATCH NOW!
Detroit Style Pizza with Modernist Pizza Chef Francisco Migoya: In this two-part class (two hours per class), the Modernist team will share everything they’ve learned from their extensive research, experiments, and travel about Detroit-style pizza including the recipe and technique to that perfect, crispy, crunchy, fried cheese “frico crust.”
Intermediate Level 2 – $150WATCH NOW!
Savory Modern Focaccia at Home with Chef Chester Hastings: In this class we’ll explore traditional techniques and ingredients for making “nonna-style” Italian focaccia in a home oven.
“We judge a dish,” claims Hastings, “not only by its flavors, but by the story that it tells us.”    
Bar-Style Pizza with Adam Kuban: New York blogger and pizza expert Adam Kuban joins Noel to teach his highly sought after recipe and techniques for this iconic style.  
  • Next Level NY Pizza with Attilio
  • Bianca Romana with Stefano
  • Focaccia Genovese with Stefano
  • Ciabatta with Biga with Michele
  • Pizza Romano with Biga with Michele
  • Artisan Filone with Stefano
  • Pinsa Romano with Sourdough with Stefano
  • Ciabatta with Biga with Stefano
  • Up Your Pizza Pop-Up Game with Inez Barlerin from Lupacotta
  • Cheese Your Own Adventure with Adam Kuban
  • Modern Focaccia “Dolce” at Home with Chef Chester Hastings
  • Wood-Fired Cooking with Chef Jon Butler
  • Vegan Pizza 1 with Food Blogger Kelly Bone
  • Vegan Pizza 2 with Food Blogger Kelly Bone

Live Zoom Pizza Classes
Monday Are Free!!

Noel Brohner of Slow Rise Pizza Company


CONTINUING: Monday, January 8 from 5-6pm PT

Join Noel and Justin for an hour every other week where we tell you what’s new in the Slow Rise Universe and answer all of your most pressing pizza questions.  All levels welcome!



CONTINUING: Monday, January 29 from 5-6pm PT

Join Noel and Justin for an hour every other week as we invite distinguished guests to chat with us about the science of sourdough: scientists, doctors, nutritionists, farmers, bakers, millers, brewers, authors…


Noel Brohner of Slow Rise Pizza Company


CONTINUING: Monday, January 22 from 5-6pm PT

Join Noel and Justin for an hour every other week where we tell you what’s new in the Slow Rise Universe and answer all of your most pressing pizza questions.  All levels welcome!


Online Store


Hey Everyone! I hope you're ready from some Slow Rise Pizza swag...t-shirts, caps, hoodies, aprons...anything your pizza hearts might desire. We're putting the final touches on our online store and will be launching soon. Email us if there's anything you'd like us to stock in our store and we'll try to make it happen!

What People Are Saying

Noel’s classes have really upped my pizza game. There’s no one more knowledgeable and helpful about pizza making. He really cares about his students!


November 2020

Who knew demystifying the pizza process could be this much fun?! Noel and Justin are just the right mix of good times and hard work leaving me with everything I need to better my pizza game while remembering what got me into it in the first place.


September 2020

I have taken several Slow Rise Pizza Zoom classes and have enjoyed all of them. Noel has an extensive knowledge of all things pizza, focaccia, bread and is a fabulous teacher. These classes will definitely up your pizza game.


October 2020

Before taking a class with Slow Rise Pizza, I was your average pizza snob. Since the class, I’ve become absolutely insufferable. And my friends can’t complain or they won’t get a slice. Honestly, this class has been invaluable. I can’t believe how much I didn’t know, how much I’ve improved, and I truly can’t believe how many more photos I’ve taken of my pizza than of my new born son. I couldn’t recommend Slow Rise Pizza more highly.


August 2020

I have all the books and “bibles” on pizza and I can confidently say that as an intermediate baker… I have never taken more notes. There’s a saying that the wisest investment is wisdom, and Noel’s Slow Rise classes are full of it. I can’t wait to dig into the advanced classes next!


September 2020

Great time making Pizza with Noel. Honestly was some of the best pizza I have eaten in my life!


July 2019

Great times were had and I felt like a pizza making expert by the end of class (just kidding). However, I did learn so much and I’m excited to take what I learned into making pizza on my own.


September 2019

My kids took Noel’s class and, though they love to cook, I was concerned that three hours would be too long. When they came out, looking absolutely ecstatic, I asked if the nearly four hour class had been too tiring.My twelve year old daughter, said, Daddy, I could have done that all day.

They also came out with reams of notes, a stack of phenomenal pizzas, and the desire to jump back in and bake at home right away. Who could ask for more?


January 2019

Got this experience as a gift for my husband for Christmas who isn’t very confident… in the kitchen. It was amazing to see him really enjoying the math and science of making dough and his excitement and pride at making pizza at home as well.


January 2020

Amazing experience If you’re an expert or just a foodie, this is a unique opportunity to learn how the best in the business do it. Very fun and informational too. I can’t highly recommend it enough


July 2019

This blew away my expectations and was well worth the cost. I was a little apprehensive about the price, but this is way beyond the depth of usual cooking classes. Noel explained the math and a little bit of the science behind mixing dough, and I walked away learning a lot of new concepts and a better appreciation of pizza making


January 2020

Great class. Noel really demystifies the process!


June 2019

Noel is clearly passionate about pizza AND he’s a really great teacher (expect funny anecdotes, lots of interaction, and a willingness to answer questions). Our class ranged from people with no baking experience (me) to professional chefs, and it was perfectly suited to all levels. In addition to learning how to make different types of dough, we got to make and eat our own pizza. It was the perfect ending to a great class.


February 2020

Incredible passion for pizza and bread making, great energy, and tons of tips and techniques: a recipe for a great experience! Highly recommend this class to anyone!


January 2019

This was a wonderful experience. I’m a home baker, but also with some professional cooking, baking, and food science experience, and I got a lot out of the class and my conversations with Noel. Skills in the class ranged from beginner to advanced, but everyone seemed to get something out of the course.  Would happily take the class again to learn more.


MARCH 2020

We attended the Beginner Pizza Class. So much fun and so much to learn! We have a much deeper appreciation for the delicious Neapolitan pizza in our neighborhood. But we’re also determined to make our own that’s as good, specific to us, and much more fun! And we now know how to make a few other things with the same dough. Thanks Noel and Justin for the knowledge and the laughs!

Erin & David

April 2021

Can’t say enough good things about these classes. The attention to detail is great. Every step is explained so you know why you are doing it, and if you still don’t know you can send a message thru the chat. Questions are addressed & you never feel like a dummy for asking. The cohesiveness is my favorite part. Thanks again Slow Rise! Would recommend to 12 out of 10 people.


November 2020

This artisan pizza class with Noel was exceptional. Noel is a highly qualified doctor of dough, who not only provided rich information but he did it in an entertaining and fun way.

This class has it all – industry anecdotes, hands get dirty, pizza eating, and there’s even an LA character actor (Justin) who plays the assistant/side kick.. most of all you learn a hell of a lot about a few of the pizza mother doughs to build help build your skills.

If you’re into pizza and like the idea of getting nerdy with dough making, you’ve definitely got to sign up for this class!


June 2019

Truly a fantastic class. So much knowledge communicated in a very comprehensible way. Highly recommend this class.


October 2020

For anyone that wants to raise their pizza-making skills, this is for you. There is a class for every level, from the most basic to the most advanced. This is fun and, at the same time, will give you superpower skills over your family and friends.

I have completed five classes, with each one progressively more difficult, and have upped my pizza-making game. Noel is amazing and explains everything in layman’s terms. Participants range from professionals to casual pizza makers. I can’t wait for the next class, whatever it may be.


June 2021

After a wonderful journey through all three courses, Beginning, Intermediate and Advanced, I know I am better for it. The instruction was entertaining and in-depth with examples and reassurance.

These classes are a must for the home cook, pizza hobbyist, pro cooks, and those looking to start a new journey. The topics covered will completely meet your expectations. The Intermediate and Advanced classes are so content-rich, you should take them more than once.


September 2020

Noel doesn’t give you recipes; he gives you the framework to build your own. Good dough tells you when it is ready, and Noel makes you aware of what to look for, ensuring consistent results.

He is generous with his time and knowledge and makes himself available to answer questions during class or via email, which is worth the price of admission alone because the class is merely a starting point if you’re serious about making really great pizza.


July 2019

The amount of knowledge that came out of the beginner class blew me away. It really created a great foundation for creating great dough and great pizza. Noel and Justin really kept the class not only educational, but really fun. Five hours on zoom honestly flew by, and I can’t wait to take more classes soon.


November 2020

My team and I took this experience together and we thoroughly enjoyed it. Noel was very experienced and easy to relate to. The way he explained each step was very detailed but enabled us to try our own things and had a little story to tell about each element.

Noel ‘s ability to connect with our team really set the stage for this experience. Highly recommend!!


January 2019

This class was awesome. Even though the class is designed for beginners, I think pizza makers at all levels could benefit from taking this course. 


October 2020

Great class with a ton of knowledge and helpful advice on advancing bread/pizza knowledge. Noel’s great at explaining things fully and easily, and answers everyone’s questions. Can’t recommend the class enough!


September 2020

Noel and his friendly crew were so great. He was able to do the unthinkable and accommodate my gluten allergy in this bread/pizza making class. He was super attentive to everyone’s kneads (get it?). It was super fun getting a hands on experience and such a tasty reward at the end of it. Highly recommend this experience. 🙂


July 2019

This experience was exceptional! Noel was extremely welcoming and friendly and knew his stuff. Not only did we learn the basics of pizza and dough but we learned the science behind it all. I would travel to LA just to take another one of his classes.


June 2019

What an incredible class. Before I took it I wondered how much ground could be covered in 3 hours. Neil didn’t disappoint. He packed a lot of knowledge and hands on experience in the 3 hour class but it never felt rushed. It really exceeded my expectations


May 2019

This entire experience was amazing! The science and dough making portion of the class was extremely in depth and informative. The pizza making portion of the class was fun and delicious. Noel has a way of making this the perfect balance of school and play. He simultaneously pleases the least and most experienced pizza makers in the room, it is quite impressive! I would recommend this experience to anyone looking for a fun date or looking to improve their pizza making skills.


June 2019

Noel is a fantastic teacher, and truly understands bread and pizza making at a fantastic level. I felt like this class works for all levels of experience. I came in more experienced than most, but felt like he was able to make the class work for first-timers and people like myself alike. The class was both very informative from a technique/comprehension perspective, while also keeping the class very fun. And lots of samples! Come hungry! I had so much fun. Highly recommended.


September 2018

Noel and his team were extremely knowledgeable and led a really fun three hour workshop.

I really appreciate all of the stories he shared about how he has used these techniques throughout his career.


August 2019

This is the second time I’ve taken This class from Noel and it gets better each time. The class is very easy to get into the basics of learning how to make good bread for the first hour and then a great 2 hours of getting to know the doughs by making pizza after pizza.

Come with a friend or a date and an empty stomach and leave with the skills and knowledge to start baking bread and making pizza like a pro.


December 2018

Enjoyed the class. I’m just a home baker and I’ve been messing with pizza for a while now. Still learned new techniques about dough mixing and temperatures. Two things I never thought to consider previously. There was a pretty even split of home bakers and professionals in my class. Noel knows his stuff and has been consulting for restaurants all over the US. Spent the first hour on science, then we basically made 3 different kinds of pizza for the last 2 hours. We made something like 20 pizza’s so, really the price is worth it for the pizza alone!


November 2018

Cannot say enough great things about this experience! Noel was incredibly knowledgeable and taught us in a way that was easy to understand but also not a “short cut” – really delved into the ins and outs and time that needs to go into a good dough. Left with the skills and recipes to make some bomb za at home! Highly recommend (and great for all ages).


March 2020

This was a great class! I have been in the restaurant business for the majority of my life and have been an avid pizza and bread maker, mostly self taught. There were always questions I had but never felt answered by watching Youtube videos or research. I had a million questions and Noel answered them all. Got some in depth knowledge that upped by bread and pizza game.


February 2020
I have been making pizza and bread at home for years. I have followed recipes and experimented and I really thought I knew what I was doing, but I have had my eyes opened.
This class is exceptionally well delivered. The hands-on aspect and content is extremely valuable and stuff they just can’t describe in recipe. The techniques I learned here will take my cooking to the next level, I have no doubts about it. I would recommend this class to anyone and everyone.


February 2019

Thank you so much for the best birthday present ever! It was so great to finally meet Noel after years of following him on Instagram and drooling over his posts! I keep telling everyone how I sent Noel a fan email with pizza questions a few years back (2014!) and his answer started my journey to my perfect pizza.

Thank you for the super fun five hours we spent together on the beginners class! The collaboration between Justin and Noel is a genius move! You guys found the perfect balance that kept me 100% focused through the entire class.


November 2020

Great class. Highly recommended for all levels of pizza enthusiasts.
Friendly and personable host and assistants, great kitchen, avail parking in the rear, discounts to attendees, relaxed atmosphere where everyone could get hands on experience, enough pizza to feed everyone, and over all a fun and enjoyable class.

I haven’t taken too many cooking classes but I’m certain this was one of the most thought out and prepared courses. Very professional. Big thumbs up to Noel and team.


April 2019

Noel is a world class pizza artisan in addition to the consummate host and teacher. He knows his sh*t and has a super entertaining and wacky vibe that makes learning feel fun and inviting. I would consider myself moderately advanced on the pizza spectrum and got great value out of the class. There’s really nothing to dock on this experience – pun intended!


October 2019

Excellent pizza class. Noel is so knowledgable and passionate about pizza. He taught a great class. Came away with knowledge and experience to feel confident I can now make pizza at home.


October 2019

This experience was awesome! Learning how to make and understand three different doughs in three hours was a lot, but Noel got us there. My particular group had professional chefs, some great cooks, and us novices – and we all got something out of it.

The test-kitchen space was perfect and the location had all the tools we needed available to purchase (outside of the class) if we wanted. Very convenient because 00 flour isn’t readily available in our home town.

And there was a ton of pizza to sample.


September 2018

This was a great class! Our group was fairly advanced with a couple professional chefs even participating, so Noel tailored the class to cover the questions and techniques we specifically wanted to learn.

He was very knowledgeable and patient, and took time to provide specific advice for each of us to use when we got home based on our various oven / kitchen set-ups.

Would definitely recommend this class to others and encourage participants to communicate any specific questions or areas of interest in advance as Noel did a great job of taking those into consideration.


August 2018

This was an amazing experience. Noel made everyone feel comfortable. He answered every question asked in class. His knowledge is incredible. And his recipes are delicious!!! We’re ready to be pizza aficionados. Thank so much! We’ll remember this forever.


June 2019

Pizza Consulting

Pre-soft opening days at Bestia with Executive Chef Ori Menashe and Pizzaiolo Mike Priore. First pizza out of the oven that made Chef Ori smile. I’ll never forget it!  In many ways, this was the assignment that launched my consulting career.  I made pretty much every batch of pizza and bread dough for the first three months that Bestia was in existence.

Staff training during soft opening at Flour + Water Pizzeria in San Francisco.  Chef Thomas McNaughton wanted a cross between the Cal-Neapolitan they were serving at Flour + Water OG and the New York style pizza he grew up with in New Jersey.  I call this New York 2.0 but you can just call it delicious!
Working with Executive Chefs at Google to get their multiple in-house pizza programs in line and on point. You would not believe how many employees Google feeds per day around the world. And guess how many of them are asking for better pizza? ALL OF THEM!

Restaurant Consulting Services

Concept Development

Recipe Development

On-Site Training

Dough Doctoring

Our Clients

These are just a few of our clients.

Noel Brohner

Noel’s life revolves around pizza. Not eating pizza – perfecting it.

While being an APN USA Certified Pizzaiolo, and a 40-year restaurant veteran, Noel has become the “Professor of Pizza” in the highly-esteemed culinary community. His expertise with different styles and his uncanny ability to fine-tune even the most renowned artisan pizza and bread programs have made him the “go-to” pizza guy for some of the country’s best chefs, including Evan Funke (Felix), Tom McNaughton (Flour + Water), Chad Colby (Antico), and Chef Ori Menashe (Bestia) who calls Noel a “mad scientist.” 

Noel loves helping next-level professional chefs perfect their pies, but when the industry took a pause in March 2020, he discovered another way to spread the gospel of great pizza – by teaching pizza lovers, dedicated home bakers and aspiring professionals how to take their artisan bread and pizza-making skills to the next level. Building off his famously intensive in-person courses, Noel’s online pizza curriculum (through SlowRisePizza’s instagram) has gained a cult-like following through sold-out Zoom classes and on-demand deep-dive videos. But lately Noel is back to teaching live on-site classes in Los Angeles and consulting for restaurant chefs around Southern California while his International client base is continuing to expand virtually via Zoom consulting and private Zoom pizza classes.

Slow Rise Pizza - Evan Funke - Pop-Up - Pre-Felix
Noel and Chef Evan Funke at their Pre-Felix Porchetta Pop-Up at Smorgasburg LA
Slow Rise Pizza Advanced Class
Noel Loves Going Long on Fermentation and High on Hydration
Slow Rise Pizza - Fermentation Model
The Only "Secret Ingredients" Are Time and Temperature
pizza crust from the side
High Hydration House Bread at Principale in Kuwait City.

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