At Slow Rise Pizza Our Secret Ingredient Is Time.

Whether you’re trying to master a specific style of pizza or bread, trying to generally improve your baking, or you’re just starting out, Noel Brohner and his team can help.

Come spend some time with him and he’ll teach you the same recipes and techniques that he’s shown to the best chefs, restaurateurs and entrepreneurs in the world.

Slow Rise Pizza Co. logo
Working on Roman dough for Chef Akasha Richmond in Culver City. (Photo courtesy of Rob Stark Photography.)
pizza crust from the side
Developing one of five house doughs for a restaurant consulting client with 75 restaurants in five countries.
Students learning to stretch Neapolitan style dough during class at Surfas Culinary District.
Selfie love from students after class at Surfas Culinary District Test Kitchen

A Healthy Obsession

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

Every day he’s experimenting with different ingredients and bakes, all the while texting with big time chefs begging him to help them to salvage last night’s batch of dough on the fly.

And then there’s the onslaught of DMs from aspiring pizza makers who want tips – like specifically how in the hell did he create that crazy texture in the #crumbshot that went viral. But it doesn’t stop there; Noel literally dreams about pizza. The recipes, the ratios, the textures. There’s even the occasional nightmare about the perfect dough ball that got away. The stress is all worth it, though, especially when an idea ferments overnight, and Noel wakes up with a pizza epiphany. 

The craziest thing about Noel’s life is that he once had a completely different one. He was a dedicated jazz and blues musician who eventually opened a big LA restaurant and nightclub where he learned the high and low notes of running a business. But everything changed when Noel helped a friend with the seemingly simple task of making a pie. He loved the process, but the pizza came out average. Noel isn’t okay with average, so he picked up a book on baking…then read twelve more. When that wasn’t enough, he took a big leap and went to a heralded baking school in New York.

After making his rounds in local kitchens and on the celebrity catering circuit, Noel began to see that making pizza wasn’t actually that different from his old life as a musician. The notes and chord structures in his head had been replaced by numbers and formulas in his recipes. His nimble musicians’ hands were just making a different kind of music when they kneaded dough, and keeping time was just as important as ever. Noel finally realized he was made for this and began consulting.

Very quickly, the opportunity of a lifetime appeared, and Noel was brought in the week before the opening of a brand new restaurant called Bestia, now a true Los Angeles institution. Noel saved a beloved sourdough starter from death’s door, undertook the morning mix of the pizza dough, and began hand-mixing Chef Ori’s prized bread every afternoon. Taking what he learned, Noel went on to help Evan Funke at Felix and Tom McNaughton at Flour + Water Pizzeria get their pies in order, then went on to consult with some of the best chefs and restaurateurs in the world. His work has taken him from California to Chicago to the East Coast, up to Toronto, down to Miami and even to far-flung locales like Kuwait. What started as a personal obsession became a thriving career…all because a friend needed help making a pizza.

Noel loves on-site restaurant consulting, but he really loves helping young chefs and pizza makers to learn about artisan bread and pizza and sharpen their craft. He has a long and distinguished roster of professionals who come to Los Angeles to study specific aspects of bread and pizza making with him. Most recently, Noel has taken his services online, and has begun offering his expertise utilizing the Zoom video conferencing platform to provide virtual consulting, classes, team-building workshops and virtual pizza parties.  

group of people taking photos of a pizza
People love the International Pizza Expo in Las Vegas
Getting ready to begin a sold out class at Surfas
with over 100 dough balls on deck for students.

What We Do

We offer a complete selection of Live Zoom Pizza Classes and On-Demand Pre-Recorded Pizza Classes plus private, custom, one-on-one classes and virtual team-building events. And these days we are booked solid with virtual consulting assignments for new and existing restaurants, pizzerias and bakeries around the world. To find the balance, we are currently alternating one week on and one week off between live classes and consulting. On-Demand pre-recorded classes are available to watch at any time.

Live Zoom
Pizza Classes

Our Interactive Zoom Pizza Classes sell out every week so don’t say we didn’t warn you. From the two-part hands-on Beginner Class to the more intensive deep-dive Intermediate and Advanced Seminars, you can find Noel teaching Live Zoom Pizza Classes for both groups and private events. Check out the LIVE ZOOM CLASS CALENDAR & REGISTRATION section below.

Just double-click on the class that you would like to attend and then scroll down and click on “Event Details” to register via PayPal. As soon as you register, you will receive a link to the recipe and all the things you will need to participate in our classes. Just have all of your ingredients weighed out before your scheduled class begins and we’ll help you do all the rest. Don’t worry.  We’ve got you!

Pizza Classes

[BETA TESTING] For those of you who are not looking for a Live Interactive class where you can ask questions real-time, or maybe you have a schedule which does not allow you to attend Live Classes, this is the class for you. After perfecting our Live Zoom Pizza Classes for many months, we have chosen our favorite class from each level and edited each for one On-Demand viewing.

Just scroll down to our ON-DEMAND CLASSES Membership Section and ENROLL in the class of your choice. As soon as you register, you will receive a link to the recipe and all the things you will need to participate in our classes. Just weigh out your ingredients before you hit play and you can begin to watch your class immediately so you can mix your dough along with the video.  You will have seven days and nights to watch your class as often as you like before your membership expires.

Pizza Consulting

Pizza Consulting used to be Noel’s bread and butter. One week he was in LA, the next in San Francisco, the next in Chicago or Miami or Toronto. Would you believe Kuwait City? But all that changed recently and life slowed down…for about five minutes. It didn’t take long until Noel realized that he could continue to offer the same great service and satisfaction that he had been offering in person…but instead of Zoom!

That was March. Fast forward six months later and…Noel is busier than ever. From just a few hours or days to a week or a few months, Noel can accommodate any project and offers a sliding scale for his time and services. Please email him to discuss your project and inquire about current consulting rates and availability. Noel will continue to offer VIRTUAL OFF-SITE CONSULTING until further notice.

Live the Airbnb Experience

Pizza Classes

mother and son attending pizza class
Hand mixing in a wooden madia with Laurie and Emmet at Surfas

Live Zoom Pizza Classes

Noel currently offers three levels of live artisan pizza classes on Zoom including two-part, hands-on Beginner classes as well as Intermediate and Advanced deep-dive seminars.

Many people take all three classes while others pick and choose. The idea is that the Beginner classes introduce students to gluten development and artisan dough techniques from the ground up. You will mix a dough by hand and also learn how to ferment, shape, stretch, top and bake. So as not to rush the process, Noel breaks this class up into two short nights.

The Intermediate class builds upon that knowledge and experience, introducing an electric mixer into the equation followed by a deep dive into the 14 Steps of Artisan Baking. And finally, the Advanced class finishes up with an intensive "hyper" mix and then a deep dive into pre-ferments and other advanced fermentation techniques.

Live group classes are the foundation of Noel's work these days but he also conducts private one-on-one Zoom classes as well as team-building classes and events for companies and organizations.

Pre-Recorded Classes

[BETA TESTING] Many people have pointed out that the live classes sell out too quickly or that the times are not convenient for their busy schedules. Problem solved. Now you are able to subscribe to the the same classes above that Noel teaches live...except you can watch them at your leisure.

Class Levels

Beginner - Hands On


Beginner Pizza Class Day 1:  Hand Mixing, Bulk Fermenting, Stretch & Folds, Dividing, Pre-Shaping, Bench Resting & Shaping

Beginner Pizza Class Day 2: Multiple Dough Stretching Techniques, Topping Preparation, Baking Technology & Home Oven Hacks

We recommend this class for all levels, not just beginners. It will set you up to progress to Intermediate and Advanced if you choose. All you need is a bowl, some flour, some filtered water ad a pinch or two of yeast.  But we warn you: you’ll have to roll up your sleeves and get down and dirty with us for this class.

Intermediate - Seminar

DEEP-DIVE THREE HOUR SEMINAR: Our Intermediate classes are like most people’s Advanced classes. But don’t worry, we take our time and walk you through lots of topics we only have to time to touch upon in our Beginner classes: 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. For this class, we require a scale and a thermometer; we suggest a stand mixer but you can definitely do it by hand. 

Advanced - Seminar

DEEP-DIVE FOUR HOUR SEMINAR: Our Advanced classes bring people from all over the world, from chefs and aspiring restaurateurs to seasoned home bakers. We’ll dive deep into lots of compelling topics including pre-ferments like levain, poolish, biga and pate fermente.

We’ll prepare you to make high hydration doughs and teach you the same strategies we teach professional chefs including hyper-mixing and extreme temperature control. And if you’ve dreamed of going long on fermentation but don’t know how to maintain control after a few days, this is definitely the class for you. For this class, we highly suggest an electric mixer with multiple speeds: fork, spiral, diving arm, double diving arm, planetary or home stand mixer.

noel working with a Swedish chef
Private pizza class with a private chef. Very private!
pepperoni pizza
NeoNeapolitan Pizza Dough with both "cupping" and "charring" pepperonis by Ezzo.
Noel's home baking station at his apartment in Santa Monica, CA.

Watch Now!
On-Demand Classes


Memberships Expire After Seven Days

Discount Code: SLOW10
Gets you 10% OFF any class until October 31st

Beginner Pizza Classes 1 & 2



Intermediate Pizza Class 1



Advanced Pizza Class 1



Register Now!
Live Zoom Class

What People Are Saying

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. Noel is willing to answer all your questions, you get to eat some wonderful food, and you even get to take some home! Would happily take the class again to learn more.
MARCH 2020
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. Great value too, several hours, lots of pizza, and hands on instruction. 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
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
Got this experience as a gift for my husband for Christmas who READ MORE 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
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

Pizza Consulting

three chefs of Bestia

Pre-soft opening days at Bestia with Chef Ori Menashe and the team checking my work.

Working on a flatbread for Chef Walter Manzke at the newly opened Republique on the site of the historic La Brea Bakery.

LEFT TO RIGHT: Pre-soft opening days at Bestia with Chef Ori Menashe and the team checking my work; working on a flatbread for Chef Walter Manzke at the newly opened Republique on the site of the historic La Brea Bakery; dough doctoring the pizza dough recipe and fermentation schedule during soft opening for Chef Jason Neroni at The Rose (formerly Rose Cafe).

Dough at the Rose Cafe

Dough doctoring the pizza dough recipe and fermentation schedule during soft opening for Chef Jason Neroni at The Rose (formerly Rose Cafe).

Restaurant Consulting Services

Concept Development

We are happy to help out with every aspect of development including kitchen design, equipment research and procurement. There are so many incredible ovens, mixers, retarders, proofers and smallwares on the market. Don't worry. We'll help you save money and choose the right stuff!

Recipe Development

What's in a recipe? Lots! But the recipe is only a small part of the equation. We'll help you develop a recipe with make your product special and speaks to you and your clientele. We'll also help you dial in all the ingredients and fermentation techniques so your product will not only be high quality but it will stand out.

On-Site Training

Opening restaurants and pizzerias is what we live for. We'll finish the job by fine tuning your recipe and fermentation schedule on-site, train your chefs and cooks to prepare pizza of not only the highest quality but the greatest consistency. Soft opening and openings? We got you covered.

Dough Doctoring

Sometimes you have an existing restaurant or pizzeria that doesn't need a total revamp. Just a little TLC. No problem. We can help you re-engineer your recipe, source better ingredients, re-think your mixing process or develop a fermentation schedule that works better for you and your team. We're expert problem solvers and we can get to the heart of any issue quickly and efficiently.

Our Clients

These are just a few of our clients.
airbnb logo
The break bakers guild of America logo
Bestia logo
Descendant Pizza logo
Disney logo
Felix logo
Flour + Water logo
Geffen logo
Google logo
King Arthur Flour logo
PizzaMaster logo
Sprout LA logo

Contact Us


+1 323-450-7469



Surfas Culinary District
Test Kitchen / Bakery
3225 W Washington Blvd.
Los Angeles, CA 90018
(by Appointment Only)