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DTSTART;TZID=America/Los_Angeles:20241209T170000
DTEND;TZID=America/Los_Angeles:20241209T180000
DTSTAMP:20241128T113706Z
CREATED:20241114T211534Z
LAST-MODIFIED:20241128T113706Z
UID:10000102-1733763600-1733767200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:ASK ME ANYTHING!\nDon’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, once a month\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-12-09-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
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DTSTART;TZID=America/Los_Angeles:20241104T170000
DTEND;TZID=America/Los_Angeles:20241104T180000
DTSTAMP:20241026T041322Z
CREATED:20241026T041322Z
LAST-MODIFIED:20241026T041322Z
UID:10000101-1730739600-1730743200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, once a month\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-11-04-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241102T100000
DTEND;TZID=America/Los_Angeles:20241102T140000
DTSTAMP:20241029T145632Z
CREATED:20241025T222232Z
LAST-MODIFIED:20241029T145632Z
UID:10000100-1730541600-1730556000@www.slowrisepizza.com
SUMMARY:Live Zoom Healthy Artisan Super-High Hydration Sourdough Pizza & Bread Class with 100% Whole Grain Flour in a Home Oven - Advanced Level 3
DESCRIPTION:Live Zoom Healthy Artisan Super-High Hydration Sourdough Pizza & Bread Class with 100% Whole Grain Flour in a Home Oven Featuring Special Guest Nancee Jaffe MS RDN\, Registered Dietitian – Advanced Level 3\nPROMOTIONAL PRICE: $100.00\n(**50% OFF** THE $200.00 STANDARD INTERMEDIATE CLASS REGISTRATION FEE)\nIntroduction\nA few things you should know about the different levels of Noel’s New Artisan Pizza Classes…\n\nThis is the third live Level 3 class that Noel has ever taught.\nLevel 1 was the first generation of Beginner\, Intermediate and Advanced classes aka #ZoomPizzaClasses\nLevel 2 was the second generation of Beginner\, Intermediate and Advanced classes aka #ZoomPizzaCollabs\nLevel 3 will now be the third generation of Beginner\, Intermediate and Advanced classes aka #ZoomHealthyPizzaCollabs\n\nLevel 3 is different than Level 2 in several important regards…\n\nInstead of collaborating with other professional pizza and bread makers\, Noel has chosen a different path entirely\nLevel 3 will begin as a collaboration with professionals he knows in the fields of health\, nutrition and exercise sciences\nLevel 3 will have different goals than Level 1 and 2 besides just making pizza and bread that have delicious flavor and are consistently high in quality\nLevel 3 classes teach you to produce pizza and bread products that are healthy\, nutritious\, good for your body and mind\, and will improve your general well being\n\nLevel 3 classes are similar to Level 1 & 2 classes in several important regards…\n\nBeginner Level 3 will not require a mixer; you can use your hands\, or more preferably\, we suggest a hand whisk to mix the dough\nIntermediate Level 3 will require a mixer; it will also require a thermometer and a scale\, just like Levels 1 & 2\nAdvanced Level 3 will require the same equipment as Intermediate Level 3 with one addition: a pre-ferment\, just like Levels 1 & 2\n\nA few things you should know about this Advanced Level 3 Artisan Pizza Class…\n\nThis Level 3 class will be similar to all future Advanced Level 3 classes in that we will focus on using whole grain flours in the mix\nFor this third Level 3 class we will be working with a variety of healthy and delicious wheat-based flours: whole wheat regeneratively grown climate blend and white whole wheat\nI have chosen this particular mix of flours because it it not only delicious but it is also high in fiber and the climate blend takes us in the direction of a timely environmental strategy\nFinally\, I will be collaborating with a Registered Dietitian for this class (as well as the other two classes) to answer all of your questions about improving your health and nutrition.\n\nMore info about this class on our YouTube page Featuring Two Open Houses which we recorded and reposted…\n\nNOW LIVE: September 14 Live Zoom Healthy Pizza Open House (Part 1 of 2)\nNOW LIVE: September 14 Live Zoom Healthy Pizza Open House (Part 2 of 2)\n\n\n			 \nBackground\nBefore we get into the specifics of this class\, let’s take a quick step back and give you all a little more back-story…\nThe launch of these new Level 3 classes will endeavor to be something of a “passion project” for Noel because he will attempt to combine his professional goals with his personal aspirations. If you haven’t noticed\, Noel is on a mission. Over the past three years\, he has made one of those rare life-changing decisions: making health and exercise his top two priorities – no exceptions\, no substitutions\, no excuses\, no…really. And the results have been overwhelmingly positive\, incredibly life-affirming\, and unquestionably delicious.  But don’t let the term “passion project” fool you.  Noel is very serious about this new generation of classes. \nIf you can’t tell by the some of the photos he has posted\, Noel has been exercising between two and three hours per day\, six days per week\, swimming\, walking\, running and strength training\, eating a much more nutritious and balanced diet\, improving his sleep habits and\, as a result\, he has reversed his doctor’s diagnosis of pre-diabetes\, lost 50 pounds\, maintained his weight for two years and counting\, brought his blood pressure down to normal levels\, decreased his stress levels and made his wife and family very happy. And now he wants to share some of his newfound knowledge and wisdom with his clients and students in the form of new pizza recipes and techniques. \nAnd the way he has decided to do this is by beginning this new generation of collaborations with health professionals who specialize in nutrition\, health and exercise science. As well\, Noel has reached out to some of his favorite manufacturers to bring you the next generation of healthy flours for your dough as well as a new way of looking at ingredients and preparations for your toppings and side dishes. The main goal is simple.  You don’t have to stop eating the things you love.  To the contrary\, Noel has been eating bread or pizza (and sometimes both) everyday throughout his entire journey.  The goal is to add healthy foods to your diet and look into making better decisions to support your overall health and wellbeing. \nDetails\nLet’s get a little more specific…\nHonestly\, Noel is not generally a fan of gluten-free pizza so the inception and development of this class has been a somewhat challenging labor of love. That said\, Noel has been working for months on this recipe and technique so you know it’s going to be good. But we’re getting ahead of ourselves. The journey actually began when Noel reached out to a family friend and Registered Dietitian\, Nancee Jaffe\, about collborating on a series of three new and innovative artisan pizza and bread classes.  The goal was not to just make delicious pizza and bread but also to teach Noel and his clients and students about health and nutrition in general. \nNoel’s conversation with Nancee Jaffe began with a simple question: what are the healthiest foods a person can eat and how can we use them to make delicious pizza and bread? Over a series of discussions and brainstorming sessions\, Noel and Nancee fine tuned their goal: to compile a list of healthy and delicious foods by category\, with the objective being that Noel would take this list back to his kitchen and create a variety of both healthy and delicious pizzas and breads.  And once he had the three prototypes tested and ready for mass consumption\, Noel and Nancee would launch their first class: Beginner Level 3. Easier said than done. Noel got to work on the Beginner Level 3 class first. \nRecipe R&D: The Dough \nThe dough recipe and process for this upcoming class builds on the groundbreaking Advanced Level 1 class that has been attended by literally thousands of people since its launch in 2020. The Level 1 class is highly unique because it features a high hydration dough (85% water) and an exacting and intensive “hyper-mix” technique that many students were not yet acquainted with back in 2020.  Whipping a batter into a dough without over-heating (or over-developing) it is no easy task in a home mixer but Noel was one of the first instructors to bring this technique to the masses and many professional chefs\, pizza makers and home bakers have now mastered the technique and are using it in their restaurants\, pizza shops and homes to great success. \nNow Noel is taking this technique to the next level by upping the hydration to over 100% hydration and applying it to a 100% whole grain dough recipe.  The result is a crumb texture that is not only light and airy (not dense like many whole grain breads) but also bursting with intense but balanced flavors and aromas.  And\, as for toppings\, Noel has added a whole new level flavor and nutrition to the mix – he’s very excited to share it with you all. \nClass Goals\nFor those of you who have been asking how Noel has been able to get into such good shape while literally eating pizza and bread everyday\, this is the class for you! \nWhile the first two classes in the Level 3 series spanned a wide variety of beginner and intermediate health and nutrition topics\, this third class will endeavor to dive more deeply into a few more advanced topics…in particular\, BIOHACKING.\n\nBiohacking – refers to the practice of using science\, technology\, and self-experimentation to enhance one’s physical\, mental\, and emotional performance. It often involves making small\, incremental changes to diet\, lifestyle\, or habits to improve overall health\, well-being\, and longevity. The term encompasses a broad range of practices\, from simple lifestyle modifications to more experimental or technological interventions.\n\nTypes of Biohacking:\n\nNutritional Biohacking\nExercise and Movement Biohacking\nSleep Biohacking\nCognitive Biohacking\nTechnology-Enhanced Biohacking\nGenetic Biohacking\nEnvironmental Biohacking\n\n\nCommon Goals of Biohacking:\n\nIncreased longevity\nEnhanced cognitive performance\nPhysical optimization\nBetter sleep\nImproved mood and emotional well-being\n\n\n\n\nGetting More Nutrition out of Your Toppings\n\nPhytonutrients\nEat a Rainbow of Color\nGetting Wild Nutrition from Modern Food\n\n\n\n\nBesides being very tasty\, our 100% Whole Grain Dough has a variety of nutritional and dietary benefits:\n\nRich in Fiber\nHigher Nutrient Content\nSupports Blood Sugar Control\nHeart Health Benefits\nSupports Weight Management\n\n\nOther Topics\n\nFermentation\nRegenerative Farming\n\n\n\nIngredients – Dough\n\nKing Arthur Regeneratively-Grown Climate Blend Flour\nKing Arthur (White Whole Wheat) Golden Wheat Flour\n\n25% OFF VIP Code for Both Flours Above\n\nBAKEIT24\n\n\n\n\nBoth of these flours may also be available at Whole Foods and Amazon.\n\nIngredients – Toppings\n\nSuggested Toppings\n\nolive oil – featuring Saint Supply\nonions – raw & roasted\nkale\, chard\, spinach – steamed or sautéed\nzucchini – raw\, steamed\,  roasted or grilled\nbutternut squash – steamed or roasted\npeppers – roasted or grilled\nyams and sweet potatoes – steamed or roasted\nheirloom potatoes – steamed or roasted\ntomatoes – raw\, halved\ntomato sauce – raw or cooked\nassorted fresh dips and pestos\naged cheeses\, kefir\, yogurt\nparmesan\, pecorino or other hard cheese\n\n\n\nEquipment and Pizza Tools\nNone of the items listed below is an absolute requirement but these items will be helpful if you intend to follow along with Noel step by step: \n\nSuggested Equipment and Pizza Tools\n\ngas or electric home oven\npizza stone\nelectric mixer (ie. KitchenAid)\ncontainer and lid to store dough in the refrigerator\ndough scraper – metal & rubber\npizza peels – wooden & metal \ncooling rack\nchefs knife or mandolin\nspiralizer or Kitchenaid spiralizer attachment (optional)\nblue steel pans – square or round\nparchment paper\n\n\n\nHere’s a bit more information about my collab partner for this classa and the next two\, Nancee Jaffe:\n \nNancee is the lead dietitian for the UCLA Vatche and Tamar Manoukian Division of Digestive Diseases. Nancee was recruited in 2012 to help develop a comprehensive GI Nutrition Program to enhance care for patients with specific nutritional issues and to provide ongoing nutritional education to UCLA GI fellows\, gastroenterologists\, and other health care professionals. The GI Nutrition Program is now an integral part of the division’s Integrative Digestive Health and Wellness Program. \nIn addition to her lead role\, Nancee continues her clinical nutrition practice\, counseling patients on diagnoses such as irritable bowel syndrome\, inflammatory bowel disease\, celiac disease\, short bowel syndrome and idiopathic or functional bowel disorders. Nancee shares her expertise on nutrition and digestive disorders by speaking at national conferences. Her current research includes the Mediterranean diet’s effects on the gut microbiome in IBS with Lin Chang\, MD\, co-director of the UCLA G. Oppenheimer Center for Neurobiology of Stress and Resilience. Nancee is also researching different types of diets and their potential effects on remission and flare states in IBD with Berkeley Limketkai\, MD\, PhD\, director of clinical research for the Center for Inflammatory Bowel Diseases. Nancee spearheaded an effort to formalize a GI-specific dietitian group housed jointly under the American Gastroenterological Association and the Academy of Nutrition and Dietetics which became official in 2020. \nNancee graduated from California State University\, Los Angeles\, where she earned her masters of science in nutrition. She completed her dietetic internship at the Cedars-Sinai Medical Center and at the University of California\, Los Angeles\, where she was mentored by Dr. Chang. \nAfter You Register: \nWe will send you an automated confirmation email.  Within 24 hours\, we will send a second email containing a link to recipe and process instructions to prepare your dough in advance of the class\, as well as some toppings if you choose\, and everything else you’ll need for our time spent together.  After that\, you’ll receive an additional link to the Zoom webinar just prior to class time.  As mentioned above\, by preparing a batch of dough in advance of the class\,  you will be able to use that dough to bake along with us on Zoom during the class.  This will allow you to mix a second batch live with us during class for you to then bake on your own time if you choose.   \nDon’t worry\, we’ll try to answer all of your pre-class questions via email.  But\, if not\, we’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning healthy pizza questions in real-time. \nSuggested Pizza Class Pre-Requisites: Intermediate Level 1\, Advanced Level 1\nPlease email us if you have any questions or comments at info@slowrisepizza.com\n**NOTE: Class registration will end one hour prior to class time.**\nRead more hidden text\n		Read more
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-healthy-artisan-high-hydration-whole-grain-pizza-11-02-24
CATEGORIES:Advanced Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2024/09/slowrisepise-virtual-healthy-pizza-class-advanced-level3-01.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-healthy-artisan-high-hydration-whole-grain-pizza-11-02-24
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241019T100000
DTEND;TZID=America/Los_Angeles:20241019T140000
DTSTAMP:20241025T223849Z
CREATED:20241010T220619Z
LAST-MODIFIED:20241025T223849Z
UID:10000099-1729332000-1729346400@www.slowrisepizza.com
SUMMARY:Live Zoom Healthy Artisan Super-Thin Crust Pizza Class with 50% Whole Grain Flour in a Home Oven - Intermediate Level 3
DESCRIPTION:Live Zoom Healthy Artisan Super-Thin Crust Pizza Class with 50% Whole Grain Flour Featuring Special Guest Nancee Jaffe MS RDN\, Registered Dietitian – Intermediate Level 3\nPROMOTIONAL PRICE: $75.00\n(**50% OFF** THE $150.00 STANDARD INTERMEDIATE CLASS REGISTRATION FEE)\nIntroduction\nA few things you should know about the different levels of Noel’s New Artisan Pizza Classes…\n\nThis is the second live Level 3 class that Noel has ever taught.\nLevel 1 was the first generation of Beginner\, Intermediate and Advanced classes aka #ZoomPizzaClasses\nLevel 2 was the second generation of Beginner\, Intermediate and Advanced classes aka #ZoomPizzaCollabs\nLevel 3 will now be the third generation of Beginner\, Intermediate and Advanced classes aka #ZoomHealthyPizzaCollabs\n\nLevel 3 is different than Level 2 in several important regards…\n\nInstead of collaborating with other professional pizza and bread makers\, Noel has chosen a different path entirely\nLevel 3 will begin as a collaboration with professionals he knows in the fields of health\, nutrition and exercise sciences\nLevel 3 will have different goals than Level 1 and 2 besides just making pizza and bread that have delicious flavor and are consistently high in quality\nLevel 3 classes teach you to produce pizza and bread products that are healthy\, nutritious\, good for your body and mind\, and will improve your general well being\n\nLevel 3 classes are similar to Level 1 & 2 classes in several important regards…\n\nBeginner Level 3 will not require a mixer; you can use your hands\, or more preferably\, we suggest a hand whisk to mix the dough\nIntermediate Level 3 will require a mixer; it will also require a thermometer and a scale\, just like Levels 1 & 2\nAdvanced Level 3 will require the same equipment as Intermediate Level 3 with one addition: a pre-ferment\, just like Levels 1 & 2\n\nA few things you should know about this Intermediate Level 3 Artisan Pizza Class…\n\nThis Level 3 class will be similar to all future Intermediate Level 3 classes in that we will focus on using adding whole grain flours to the mix\nFor this second Level 3 class we will be working with a variety of healthy and delicious wheat-based flours: white whole wheat\, white wheat and durum flours\nI have chosen this particular mix of flours because it it not only delicious in flavor and creates a beautifully nutty aroma \, but it is also lower on the glycemic index\nFinally\, I will be collaborating with a Registered Dietitian for this class (as well as the other two classes) to answer all of your questions about improving your health and nutrition.\n\nMore info about this class on our YouTube page Featuring Two Open Houses which we recorded and reposted…\n\nNOW LIVE: September 14 Live Zoom Healthy Pizza Open House (Part 1 of 2)\nNOW LIVE: September 14 Live Zoom Healthy Pizza Open House (Part 2 of 2)\n\n\n			 \nBackground\nBefore we get into the specifics of this class\, let’s take a quick step back and give you all a little more back-story…\nThe launch of these new Level 3 classes will endeavor to be something of a “passion project” for Noel because he will attempt to combine his professional goals with his personal aspirations. If you haven’t noticed\, Noel is on a mission. Over the past three years\, he has made one of those rare life-changing decisions: making health and exercise his top two priorities – no exceptions\, no substitutions\, no excuses\, no…really. And the results have been overwhelmingly positive\, incredibly life-affirming\, and unquestionably delicious.  But don’t let the term “passion project” fool you.  Noel is very serious about this new generation of classes. \nIf you can’t tell by the some of the photos he has posted\, Noel has been exercising between two and three hours per day\, six days per week\, swimming\, walking\, running and strength training\, eating a much more nutritious and balanced diet\, improving his sleep habits and\, as a result\, he has reversed his doctor’s diagnosis of pre-diabetes\, lost 50 pounds\, maintained his weight for two years and counting\, brought his blood pressure down to normal levels\, decreased his stress levels and made his wife and family very happy. And now he wants to share some of his newfound knowledge and wisdom with his clients and students in the form of new pizza recipes and techniques. \nAnd the way he has decided to do this is by beginning this new generation of collaborations with health professionals who specialize in nutrition\, health and exercise science. As well\, Noel has reached out to some of his favorite manufacturers to bring you the next generation of healthy flours for your dough as well as a new way of looking at ingredients and preparations for your toppings and side dishes. The main goal is simple.  You don’t have to stop eating the things you love.  To the contrary\, Noel has been eating bread or pizza (and sometimes both) everyday throughout his entire journey.  The goal is to add healthy foods to your diet and look into making better decisions to support your overall health and wellbeing. \nDetails\nLet’s get a little more specific…\nHonestly\, Noel is not generally a fan of using more than 15-20% whole grain flour with pizza so the inception and development of this class has been a somewhat challenging labor of love. That said\, Noel has been working for years (literally since 2021) on this signature recipe and technique so you know it’s going to be next-level great. But we’re getting ahead of ourselves. The journey actually began when Noel reached out to a family friend and Registered Dietitian\, Nancee Jaffe\, about collborating on a series of three new and innovative artisan pizza and bread classes.  The goal was not to just make delicious pizza and bread but also to teach Noel and his clients and students about health and nutrition in general. \nNoel’s conversation with Nancee Jaffe began with a simple question: what are the healthiest foods a person can eat and how can we use them to make delicious pizza and bread? Over a series of discussions and brainstorming sessions\, Noel and Nancee fine tuned their goal: to compile a list of healthy and delicious foods by category\, with the objective being that Noel would take this list back to his kitchen and create a variety of both healthy and delicious pizzas and breads.  And once he had the three prototypes tested and ready for mass consumption\, Noel and Nancee would launch their first class: Beginner Level 3. Easier said than done. Noel got to work on the Beginner Level 3 class first. \nRecipe R&D: The Dough \nThe dough recipe and process for this upcoming class have a true passion project for Noel.  He and his staff have been workshopping the crust recipe and process since 2021.  Some people might call this a “cracker crust” at first glance\, but Noel has taken it several steps further. \n\nThe texture of the crust is not just dry and crackery but it has a nuance that expertly combines a light and crunchy out rim\, an uber-crispy inner crust and a light and airy crumb that has few equals.\nNoel has combined his love for several styles of pizza and flatbreads into this one new super-thing crust pizza offering:\n\nSardinian Carta di Musica (aka Pane Carasau) – a hand rolled\, wood fired durum wheat flatbread known for its thin\, crispy texture\, reminiscent of a sheet of music paper\, hence the name.\nMatzo (Matzah) – a traditional Jewish unleavened bread\, especially associated with Passover. It’s also very thin and crispy\, somewhat similar in texture to Carta di Musica\, and has some lovely (non-kosher) additions which have inspired Noel\, specifically the Onion Matzo alternative aka Egg & Onion Matzo which Noel grew up eating as a child.\nChicago Thin Crust Tavern Style – a hand-rolled or sheeted thin-crust beloved local favorite pizza which is cooked directly on the hearth and often preferred to the more well known and heavily marketed Chicago Style Pan Pizza.\n\n\n\nClass Goals\nHere are a few of the categories we intend to cover…\n\nBesides being very tasty\, our 50% Whole Grain Dough has a variety of nutritional and dietary benefits:\n\nRich in Fiber\nHigher Nutrient Content\nSupports Blood Sugar Control\nHeart Health Benefits\nSupports Weight Management\n\n\nOther Topics\n\nGut Health / Gut Microbiome\nFermented and Probiotic Foods\nPrebiotic Foods\nPlant-forward Living / 30 Plants per Week\nBrain/Gut Health\n\n\n\nIngredients – Dough\n\nKing Arthur Special Patent Bread Flour\nKing Arthur (White Whole Wheat) Golden Wheat Flour \nKing Arthur Durum Flour\n\n25% OFF VIP Code for All Three Flours Above\n\nBAKEIT24\n\n\n\n\n\nIngredients – Toppings & Sides\n\nFeatured Toppings\n\nonions – raw & roasted\nkale\, chard\, spinach\, tatsoi & mizuna – raw or steamed\nzucchini – raw\, steamed\,  roasted or grilled\nbutternut squash – steamed or roasted\npeppers – raw\, roasted or grilled\nyams and sweet potatoes – steamed or roasted\nheirloom potatoes – steamed or roasted\ntomatoes – raw\, halved\ntomato sauce – raw or cooked\nassorted fresh dips and pestos\naged cheeses\, kefir\, yogurt\nparmesan\, pecorino or other hard cheese\n\n\n\n\nMezze Plate / Featured Sides\n\nhummus: A dip made from blended chickpeas\, tahini (sesame paste)\, lemon juice\, garlic\, and olive oil.\nbaba ghanoush: A smoky\, creamy dip made from roasted eggplant\, tahini\, garlic\, and lemon.\ntabbouleh: A salad made with bulgur wheat\, parsley\, mint\, tomatoes\, and a lemon-olive oil dressing.\ntzatziki: A creamy Greek yogurt dip made cucumbers\, lemon\, garlic and dill.\nvegetables: Fresh or roasted vegetables like cucumbers\, tomatoes\, carrots\, and peppers.\nolives and olive oil: Both whole olives and olive oil are common on a mezze plate.\n\n\n\nEquipment and Pizza Tools\nNone of the items listed below is an absolute requirement but these items will be helpful if you intend to follow along with Noel step by step: \n\ngas or electric home oven\npizza stone\nelectric mixer (ie. KitchenAid)\ncontainer and lid to store dough in the refrigerator\ndough scraper\nwooden & metal pizza peels\ncooling rack\npizza wheel\nchefs knife or mandolin\nspiralizer or Kitchenaid spiralizer attachment (optional)\nhalf sheet pan\nparchment paper\n\nHere’s a bit more information about my collab partner for this classa and the next two\, Nancee Jaffe:\n \nNancee is the lead dietitian for the UCLA Vatche and Tamar Manoukian Division of Digestive Diseases. Nancee was recruited in 2012 to help develop a comprehensive GI Nutrition Program to enhance care for patients with specific nutritional issues and to provide ongoing nutritional education to UCLA GI fellows\, gastroenterologists\, and other health care professionals. The GI Nutrition Program is now an integral part of the division’s Integrative Digestive Health and Wellness Program. \nIn addition to her lead role\, Nancee continues her clinical nutrition practice\, counseling patients on diagnoses such as irritable bowel syndrome\, inflammatory bowel disease\, celiac disease\, short bowel syndrome and idiopathic or functional bowel disorders. Nancee shares her expertise on nutrition and digestive disorders by speaking at national conferences. Her current research includes the Mediterranean diet’s effects on the gut microbiome in IBS with Lin Chang\, MD\, co-director of the UCLA G. Oppenheimer Center for Neurobiology of Stress and Resilience. Nancee is also researching different types of diets and their potential effects on remission and flare states in IBD with Berkeley Limketkai\, MD\, PhD\, director of clinical research for the Center for Inflammatory Bowel Diseases. Nancee spearheaded an effort to formalize a GI-specific dietitian group housed jointly under the American Gastroenterological Association and the Academy of Nutrition and Dietetics which became official in 2020. \nNancee graduated from California State University\, Los Angeles\, where she earned her masters of science in nutrition. She completed her dietetic internship at the Cedars-Sinai Medical Center and at the University of California\, Los Angeles\, where she was mentored by Dr. Chang. \nAfter You Register: \nWe will send you an automated confirmation email.  Within 48-72 hours\, we will send a second email containing a link to recipe and process instructions to prepare your dough in advance of the class\, as well as some toppings if you choose\, and everything else you’ll need for our time spent together.  After that\, you’ll receive an additional link to the Zoom webinar just prior to class time.  As mentioned above\, by preparing a batch of dough in advance of the class\,  you will be able to use that dough to bake along with us on Zoom during the class.  This will allow you to mix a second batch live with us during class for you to then bake on your own time if you choose.   \nDon’t worry\, we’ll try to answer all of your pre-class questions via email.  But\, if not\, we’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning healthy pizza questions in real-time. \nSuggested Pizza Class Pre-Requisites: Intermediate Level 1\nPlease email us if you have any questions or comments at info@slowrisepizza.com\n**NOTE: Class registration will end one hour prior to class time.**\nRead more hidden text\n		Read more
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-healthy-artisan-super-thin-crust-10-19-24
CATEGORIES:Intermediate Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2024/09/slowrisepise-virtual-healthy-pizza-class-intermediate-level3-01.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-healthy-artisan-super-thin-crust-10-19-24
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241007T170000
DTEND;TZID=America/Los_Angeles:20241007T180000
DTSTAMP:20240919T223225Z
CREATED:20240919T223225Z
LAST-MODIFIED:20240919T223225Z
UID:10000097-1728320400-1728324000@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-10-07-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241005T100000
DTEND;TZID=America/Los_Angeles:20241005T133000
DTSTAMP:20241025T052337Z
CREATED:20240921T220056Z
LAST-MODIFIED:20241025T052337Z
UID:10000098-1728122400-1728135000@www.slowrisepizza.com
SUMMARY:Live Zoom Gluten-Free Healthy Artisan Pan Pizza Class in a Home Oven - Beginner Level 3
DESCRIPTION:Live Zoom Healthy Gluten-Free Artisan Pan Pizza Class with Special Guest Nancee Jaffe MS RDN\, Registered Dietitian – Beginner Level 3\nPROMOTIONAL PRICE: $50.00\n(**50% OFF** THE $100.00 STANDARD BEGINNER CLASS REGISTRATION FEE)\nIntroduction\nA few things you should know about the different levels of Noel’s New Artisan Pizza Classes…\n\nThis is the first live Level 3 class that Noel has ever taught.\nLevel 1 was the first generation of Beginner\, Intermediate and Advanced classes aka #ZoomPizzaClasses\nLevel 2 was the second generation of Beginner\, Intermediate and Advanced classes aka #ZoomPizzaCollabs\nLevel 3 will now be the third generation of Beginner\, Intermediate and Advanced classes aka #ZoomHealthyPizzaCollabs\n\nLevel 3 is different than Level 2 in several important regards…\n\nInstead of collaborating with other professional pizza and bread makers\, Noel has chosen a different path entirely\nLevel 3 will begin as a collaboration with professionals he knows in the fields of health\, nutrition and exercise sciences\nLevel 3 will have different goals than Level 1 and 2 besides just making pizza and bread that have delicious flavor and are consistently high in quality\nLevel 3 classes teach you to produce pizza and bread products that are healthy\, nutritious\, good for your body and mind\, and will improve your general well being\n\nLevel 3 classes are similar to Level 1 & 2 classes in several important regards…\n\nBeginner Level 3 will not require a mixer; you can use your hands\, or more preferably\, we suggest a hand whisk to mix the dough\nIntermediate Level 3 will require a mixer; it will also require a thermometer and a scale\, just like Levels 1 & 2\nAdvanced Level 3 will require the same equipment as Intermediate Level 3 with one addition: a pre-ferment\, just like Levels 1 & 2\n\nA few things you should know about this Beginner Level 3 Artisan Pizza Class…\n\nThis Level 3 class will be similar to all future Beginner Level 3 classes in that we will not use flours that are wheat-based but\, instead\, gluten-free\nFor this first Level 3 class we will be working with a delicious gluten-free flour made with ground chickpeas\, aka garbanzo beans\nI have chosen this particular flour because it it not only delicious in flavor and creates a beautifully light and crispy texture \, but it is also highly nutritious\nFinally\, I will be collaborating with a Registered Dietitian for this class (as well as the next two classes) to answer all of your questions about improving your health and nutrition.\n\nMore info about this class on our YouTube page Featuring Two Open Houses which we recorded and reposted…\n\nNOW LIVE: September 14 Live Zoom Healthy Pizza Open House (Part 1 of 2)\nNOW LIVE: September 14 Live Zoom Healthy Pizza Open House (Part 2 of 2)\n\n\n			 \nBackground\nBefore we get into the specifics of this class\, let’s take a quick step back and give you all a little more back-story…\nThe launch of these new Level 3 classes will endeavor to be something of a “passion project” for Noel because he will attempt to combine his professional goals with his personal aspirations. If you haven’t noticed\, Noel is on a mission. Over the past three years\, he has made one of those rare life-changing decisions: making health and exercise his top two priorities – no exceptions\, no substitutions\, no excuses\, no…really. And the results have been overwhelmingly positive\, incredibly life-affirming\, and unquestionably delicious.  But don’t let the term “passion project” fool you.  Noel is very serious about this new generation of classes. \nIf you can’t tell by the some of the photos he has posted\, Noel has been exercising between two and three hours per day\, six days per week\, swimming\, walking\, running and strength training\, eating a much more nutritious and balanced diet\, improving his sleep habits and\, as a result\, he has reversed his doctor’s diagnosis of pre-diabetes\, lost 50 pounds\, maintained his weight for two years and counting\, brought his blood pressure down to normal levels\, decreased his stress levels and made his wife and family very happy. And now he wants to share some of his newfound knowledge and wisdom with his clients and students in the form of new pizza recipes and techniques. \nAnd the way he has decided to do this is by beginning this new generation of collaborations with health professionals who specialize in nutrition\, health and exercise science. As well\, Noel has reached out to some of his favorite manufacturers to bring you the next generation of healthy flours for your dough as well as a new way of looking at ingredients and preparations for your toppings and side dishes. The main goal is simple.  You don’t have to stop eating the things you love.  To the contrary\, Noel has been eating bread or pizza (and sometimes both) everyday throughout his entire journey.  The goal is to add healthy foods to your diet and look into making better decisions to support your overall health and wellbeing. \nDetails\nLet’s get a little more specific…\nHonestly\, Noel is not generally a fan of gluten-free pizza so the inception and development of this class has been a somewhat challenging labor of love. That said\, Noel has been working for months on this recipe and technique so you know it’s going to be good. But we’re getting ahead of ourselves. The journey actually began when Noel reached out to a family friend and Registered Dietitian\, Nancee Jaffe\, about collborating on a series of three new and innovative artisan pizza and bread classes.  The goal was not to just make delicious pizza and bread but also to teach Noel and his clients and students about health and nutrition in general. \nNoel’s conversation with Nancee Jaffe began with a simple question: what are the healthiest foods a person can eat and how can we use them to make delicious pizza and bread? Over a series of discussions and brainstorming sessions\, Noel and Nancee fine tuned their goal: to compile a list of healthy and delicious foods by category\, with the objective being that Noel would take this list back to his kitchen and create a variety of both healthy and delicious pizzas and breads.  And once he had the three prototypes tested and ready for mass consumption\, Noel and Nancee would launch their first class: Beginner Level 3. Easier said than done. Noel got to work on the Beginner Level 3 class first. \nRecipe R&D\nHaving chosen Hayden Flour Mills Chickpea Flour\, Noel started his recipe testing and development with a few traditional chickpea-based recipes:\n\nSocca – A French flatbread recipe from Nice\nFarinata – An Italian flatbread recipe from Genoa\nFainá– An Argentine flatbread recipe that he enjoyed while visiting Buenos Aires\n\nAll of them yielded delicious results but there were two troubling issues: \n\nNone of the preparations seemed particularly healthy with all the frying involved\nNoel didn’t think any of the final products ate like pizza. They were missing the crispy crunch Noel was looking for on the bottom and sides though the center (or crumb) wasn’t too far off in some cases. Back to the proverbial drawing board. But after a few weeks of eating chick pea pizza 5-6 nights per week\, and trying a variety of tweaks\, Noel finally had the recipe and process dialed in. We can’t wait to show it to you.\n\nClass Goals\nHere are a few of the categories we intend to cover…\n\nDOUGH: Focus on three different doughs for three different classes\n\nBeginner Level 3 – Non-Traditional (bean flours\, nut flours)\n\nFeaturing Hayden Flour Mills Chickpea Flour for our First Class\n\n\nIntermediate Level 3 – Yeast-Based with 24-50% Whole Grain Flour\nAdvanced Level 3 – Sourdough-Based with 50%-100% Whole Grain Flour  \n\n\nTOPPINGS: Cheeses\, Sauces\, Proteins\, Vegetables\, Oils\, Herbs & Spices\n\nPrebiotics\nProbiotics\nFermented Foods\n\n\n\n\nHEALTH: An Introduction to Plant-Forward Living & More\n\nGeneral Ideas about Health\n\nNot Just Diet but Lifestyle Choices\n\n\nHealthy Living Both at Home and Out on the Town\n\nIntuitive Eating\n\n\nExplore Mediterranean Diet & Lifestyle\n\nvs other popular diets\n\n\nLevels of Processing and Preparation\n\nNOVA standards\n\n\nBlue Zones\nGut Health\n\n\n\nIngredients – Dough\nThe main ingredients you will need to purchase for this class are chickpea flour\, olive oil and salt.  Since this class is a partial collaboration with Hayden Flour Mills\, Noel will be mixing with their chickpea flour during the class and we suggest that you do the same.  To sweeten the deal\, Hayden has offered a Discount of 25% OFF their Chickpea Flour through the end of the year (as well as their Pizza Flour\, Artisan Bread Flour\, & All Purpose Flour).   \nJust use the following 25% OFF Discount Code at checkout: SLOWRISEPIZZA2024 \nWARNING: If you are either celiac or gluten intolerant\, you may want to consider a few other brands since Hayden Flour Mills manufacturers other wheat-based products on the same lines used for its gluten-free chickpea flour: \n\nAuthentic Food Garbanzo Flour\nBob’s Red Mill Chickpea Flour\n\nIn addition\, once you register for this class\, Noel will email you the usual recipe and process details so that you can make the dough ahead of class\, as well as during the class with Noel if you desire.  Noel suggests that you make the dough approximately four hours prior to the time that we will all be baking together during class.  Let’s do some quick math.  If the class begins at 10:00am PT and we don’t begin baking until about 11:00am PT\, you may want to do your own dough mix as early as 7:00am PT if your schedule permits.  If pre-class scheduling becomes an issue for you\, please do not worry.  This is just a suggestion. You can do a quick mix and bake with Noel and\, as always\, Noel will walk you through all of the details during class\, including pros and cons of waiting for your dough.  Not to worry. This is not a yeasted dough so fermentation is not an important issue. \nIngredients – Toppings\nHonestly\, you can use any ingredients you like as toppings.  As always\, Noel will give you his recommendations and his collab partner\, Nancee\, will also make some suggestions.  That said\, Noel will forward you a list of suggested ingredients you may want to have on-hand for the class.  As well\, Noel will go over a number of suggested ingredients and preparation during the class.  If you wanted to begin experimenting with toppings prior to class\, here are some of the ingredients that Noel has also been experimenting with during recipe development to get your creative juices flowing: \n\nonions – roasted\nkale\, chard\, spinach – steamed\nzucchini – steamed\,  roasted or grilled\nbutternut squash – steamed or roasted\npeppers – roasted or grilled\nyams and sweet potatoes – steamed or roasted\nheirloom potatoes – steamed or roasted\ntomatoes – raw\, halved\ntomato sauce – raw or cooked\naged cheeses\, kefir\, yogurt\nassorted fresh pestos\nfreshly ground black pepper\nparmesan\, pecorino or other hard cheese\n\nEquipment and Pizza Tools\nNone of the items listed below is an absolute requirement but these items will be helpful if you intend to follow along with Noel step by step: \n\ngas or electric home oven\npizza stone\nmixing bowl\nwhisk\ncontainer and lid to store dough in the refrigerator\nrubber spatula or scraper\n8×10-inch Lloyd brand Detroit-style anodized aluminum pizza pan\nslotted spatula\ncooling rack\nchefs knife\n\nHere’s a bit more information about my collab partner for this classa and the next two\, Nancee Jaffe:\n \nNancee is the lead dietitian for the UCLA Vatche and Tamar Manoukian Division of Digestive Diseases. Nancee was recruited in 2012 to help develop a comprehensive GI Nutrition Program to enhance care for patients with specific nutritional issues and to provide ongoing nutritional education to UCLA GI fellows\, gastroenterologists\, and other health care professionals. The GI Nutrition Program is now an integral part of the division’s Integrative Digestive Health and Wellness Program. \nIn addition to her lead role\, Nancee continues her clinical nutrition practice\, counseling patients on diagnoses such as irritable bowel syndrome\, inflammatory bowel disease\, celiac disease\, short bowel syndrome and idiopathic or functional bowel disorders. Nancee shares her expertise on nutrition and digestive disorders by speaking at national conferences. Her current research includes the Mediterranean diet’s effects on the gut microbiome in IBS with Lin Chang\, MD\, co-director of the UCLA G. Oppenheimer Center for Neurobiology of Stress and Resilience. Nancee is also researching different types of diets and their potential effects on remission and flare states in IBD with Berkeley Limketkai\, MD\, PhD\, director of clinical research for the Center for Inflammatory Bowel Diseases. Nancee spearheaded an effort to formalize a GI-specific dietitian group housed jointly under the American Gastroenterological Association and the Academy of Nutrition and Dietetics which became official in 2020. \nNancee graduated from California State University\, Los Angeles\, where she earned her masters of science in nutrition. She completed her dietetic internship at the Cedars-Sinai Medical Center and at the University of California\, Los Angeles\, where she was mentored by Dr. Chang. \nAfter You Register: \nWe will send you an automated confirmation email.  Within 24 hours\, we will send a second email containing a link to recipe and process instructions to prepare your dough in advance of the class\, as well as some toppings if you choose\, and everything else you’ll need for our time spent together.  After that\, you’ll receive an additional link to the Zoom webinar just prior to class time.  As mentioned above\, by preparing a batch of dough in advance of the class\,  you will be able to use that dough to bake along with us on Zoom during the class.  This will allow you to mix a second batch live with us during class for you to then bake on your own time if you choose.   \nDon’t worry\, we’ll try to answer all of your pre-class questions via email.  But\, if not\, we’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning healthy pizza questions in real-time. \nSuggested Pizza Class Pre-Requisites: Beginner Level 1\nPlease email us if you have any questions or comments at info@slowrisepizza.com\n**NOTE: Class registration will end one hour prior to class time.**\nRead more hidden text\n		Read more
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-healthy-gluten-free-artisan-pan-pizza-10-05-24
CATEGORIES:Beginner Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2024/09/slowrisepise-virtual-healthy-pizza-class-beginner-level3-01.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-healthy-gluten-free-artisan-pan-pizza-10-05-24
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240928T100000
DTEND;TZID=America/Los_Angeles:20240928T120000
DTSTAMP:20240924T224240Z
CREATED:20240910T232118Z
LAST-MODIFIED:20240924T224240Z
UID:10000096-1727517600-1727524800@www.slowrisepizza.com
SUMMARY:Free Live Zoom Virtual "Open House" with Noel Brohner from Slow Rise Pizza plus Future Collab Partners
DESCRIPTION:Free Live Zoom Open Houses\nIntroducing Live Zoom Healthy Pizza Classes Beginning This Fall\nWe’re kicking off the fall 2024 season with a new round of Live Zoom Pizza Classes beginning with two virtual open houses hosted by Noel Brohner of Slow Rise Pizza and a variety of special guest “collab” partners: \n\nSaturday\, September 14 at 10:00am PT\nSaturday\, September 28 at 10:00am PT\n\nThese open houses will be not unlike the virtual open houses we hosted back in 2021 when we wrapped Noel’s first generation of Live Zoom artisan pizza and bread classes aka #ZoomPizzaClasses and were preparing to launch the second generation of classes where Noel collaborated with his favorite pizza makers\, bread bakers and chefs aka #ZoomPizzaCollabs. \nSince then\, Noel has taken a hiatus from Live Zoom classes but he has been busy at work behind the scenes\, mostly going back to full-time pizza consulting and launch three dozen on-demand pizza and bread classes\, recordings of both generations of LiveZoomClasses mentioned above. \nSo what’s next?  Well\, that’s why we’re hosting these Live Zoom Virtual Open House sessions.  We want to introduce to you all some of the ideas we have for the next generation of Live Zoom Classes but also get some input from you. \nOff the record\, we’ve got three new classes scheduled but not yet finalized.  Info & Registration coming very soon… \n\nHealthy Pizza – Beginner Level 3 – Saturday\, October 5\,  at 10:00am PT\nHealthy Pizza – Intermediate Level 3 – Saturday\, October 19\,  at 10:00am PT\nHealthy Pizza – Advanced Level 3 – Saturday\, November 2\,  at 10:00am PT\n\nSo\, beginning this Saturday\, we want to begin to roll them out for you\, tell you more about them and and get some input from you about what you want. \nWe’ll be filling in a lot of the gaps soon but for now\, we’ll just start by saying that Noel is on a mission.  Over the past three years\, he has made one of those rare life changing decisions: making exercise and nutrition his top two priorities…no exceptions\, no excuses\, no really.  And the results have been overwhelmingly life-affirming. \nIf you can’t tell by the some of the photos he has posted\, Noel has been exercising between two and thee hours per day\, six days per week (mostly swimming\, jogging and yoga)\, eating a much more nutritious and balanced diet\, improving his sleep habits and\, as a result\, he has reversed his doctor’s diagnosis of pre-diabetes\, lost 50 pounds\, brought his blood pressure down below normal levels\, decreased his stress levels and made his wife the happiest she has been in years.  And now he wants to share some of his newfound knowledge and wisdom with his clients and students in the form of new pizza recipes and techniques. \nAnd the way he has decided to do this is by beginning this new generation of collaborations with health professionals who specialize in nutrition\, health sciences\, and exercise technology  As well\, Noel has reached out to some of his favorite manufacturers to bring you the next generation of healthy flours for your dough as well as a new way of looking at ingredients and preparations for your toppings and side dishes. \nIt’s all starting soon so don’t miss these live virtual events! \nRegistration is free and will close TWO HOURS before event start times. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.  
URL:https://www.slowrisepizza.com/event/free-pizza-open-house-with-noel-brohner-slow-rise-pizza-2of2-09-28-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240914T100000
DTEND;TZID=America/Los_Angeles:20240914T120000
DTSTAMP:20240910T232652Z
CREATED:20240910T231043Z
LAST-MODIFIED:20240910T232652Z
UID:10000095-1726308000-1726315200@www.slowrisepizza.com
SUMMARY:Free Live Zoom Virtual "Open House" with Noel Brohner from Slow Rise Pizza plus Future Collab Partners
DESCRIPTION:Free Live Zoom Open Houses\nIntroducing Live Zoom Healthy Pizza Classes Beginning This Fall\nWe’re kicking off the fall 2024 season with a new round of Live Zoom Pizza Classes beginning with two virtual open houses hosted by Noel Brohner of Slow Rise Pizza and a variety of special guest “collab” partners: \n\nSaturday\, September 14 at 10:00am PT\nSaturday\, September 28 at 10:00am PT\n\nThese open houses will be not unlike the virtual open houses we hosted back in 2021 when we wrapped Noel’s first generation of Live Zoom artisan pizza and bread classes aka #ZoomPizzaClasses and were preparing to launch the second generation of classes where Noel collaborated with his favorite pizza makers\, bread bakers and chefs aka #ZoomPizzaCollabs. \nSince then\, Noel has taken a hiatus from Live Zoom classes but he has been busy at work behind the scenes\, mostly going back to full-time pizza consulting and launch three dozen on-demand pizza and bread classes\, recordings of both generations of LiveZoomClasses mentioned above. \nSo what’s next?  Well\, that’s why we’re hosting these Live Zoom Virtual Open House sessions.  We want to introduce to you all some of the ideas we have for the next generation of Live Zoom Classes but also get some input from you. \nOff the record\, we’ve got three new classes scheduled but not yet finalized.  Info & Registration coming very soon… \n\nHealthy Pizza – Beginner Level 3 – Saturday\, October 5\,  at 10:00am PT\nHealthy Pizza – Intermediate Level 3 – Saturday\, October 19\,  at 10:00am PT\nHealthy Pizza – Advanced Level 3 – Saturday\, November 2\,  at 10:00am PT\n\nSo\, beginning this Saturday\, we want to begin to roll them out for you\, tell you more about them and and get some input from you about what you want. \nWe’ll be filling in a lot of the gaps soon but for now\, we’ll just start by saying that Noel is on a mission.  Over the past three years\, he has made one of those rare life changing decisions: making exercise and nutrition his top two priorities…no exceptions\, no excuses\, no really.  And the results have been overwhelmingly life-affirming. \nIf you can’t tell by the some of the photos he has posted\, Noel has been exercising between two and thee hours per day\, six days per week (mostly swimming\, jogging and yoga)\, eating a much more nutritious and balanced diet\, improving his sleep habits and\, as a result\, he has reversed his doctor’s diagnosis of pre-diabetes\, lost 50 pounds\, brought his blood pressure down below normal levels\, decreased his stress levels and made his wife the happiest she has been in years.  And now he wants to share some of his newfound knowledge and wisdom with his clients and students in the form of new pizza recipes and techniques. \nAnd the way he has decided to do this is by beginning this new generation of collaborations with health professionals who specialize in nutrition\, health sciences\, and exercise technology  As well\, Noel has reached out to some of his favorite manufacturers to bring you the next generation of healthy flours for your dough as well as a new way of looking at ingredients and preparations for your toppings and side dishes. \nIt’s all starting soon so don’t miss these live virtual events! \nRegistration is free and will close TWO HOURS before event start times. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.  
URL:https://www.slowrisepizza.com/event/free-pizza-open-house-with-noel-brohner-slow-rise-pizza-1of2-09-14-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240909T170000
DTEND;TZID=America/Los_Angeles:20240909T180000
DTSTAMP:20240730T193835Z
CREATED:20240729T204905Z
LAST-MODIFIED:20240730T193835Z
UID:10000094-1725901200-1725904800@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-09-09-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240729T170000
DTEND;TZID=America/Los_Angeles:20240729T180000
DTSTAMP:20240710T144244Z
CREATED:20240701T130205Z
LAST-MODIFIED:20240710T144244Z
UID:10000093-1722272400-1722276000@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-07-29-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240701T170000
DTEND;TZID=America/Los_Angeles:20240701T180000
DTSTAMP:20240604T015616Z
CREATED:20240604T015616Z
LAST-MODIFIED:20240604T015616Z
UID:10000092-1719853200-1719856800@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-07-01-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240506T170000
DTEND;TZID=America/Los_Angeles:20240506T180000
DTSTAMP:20240425T062602Z
CREATED:20240409T015540Z
LAST-MODIFIED:20240425T062602Z
UID:10000091-1715014800-1715018400@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-05-06-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240408T170000
DTEND;TZID=America/Los_Angeles:20240408T180000
DTSTAMP:20240304T232347Z
CREATED:20240304T232347Z
LAST-MODIFIED:20240304T232347Z
UID:10000090-1712595600-1712599200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-04-08-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240304T170000
DTEND;TZID=America/Los_Angeles:20240304T180000
DTSTAMP:20240212T233805Z
CREATED:20240212T233436Z
LAST-MODIFIED:20240212T233805Z
UID:10000089-1709571600-1709575200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-03-04-24/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240205T170000
DTEND;TZID=America/Los_Angeles:20240205T180000
DTSTAMP:20240108T232250Z
CREATED:20240108T232250Z
LAST-MODIFIED:20240108T232250Z
UID:10000088-1707152400-1707156000@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-noel-brohner-slow-rise-pizza-02-05-24/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240108T170000
DTEND;TZID=America/Los_Angeles:20240108T180000
DTSTAMP:20231123T021854Z
CREATED:20231123T021641Z
LAST-MODIFIED:20231123T021854Z
UID:10000087-1704733200-1704736800@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-noel-brohner-slow-rise-pizza/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231120T170000
DTEND;TZID=America/Los_Angeles:20231120T180000
DTSTAMP:20231114T045733Z
CREATED:20231114T044027Z
LAST-MODIFIED:20231114T045733Z
UID:10000086-1700499600-1700503200@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Biologist Dr. Angela Oliverio
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome special guest biologist & assistant professor Dr. Angela Oliverio. \nNoel first read about Angela in doing research about the science of sourdough months back.  A famous study\, commonly referred to as 500 Sourdoughs\, put her on the map to many outside the sourdough science community when it was published in 2021.  For those wanting more background into Angela’s body of work\, 500 Sourdoughs aka The diversity and function of sourdough starter microbiomes is a great start. \nAngela will cover a wide variety of topics during her presentation including the following: \n\nSourdough starters have been globally important for thousands of years but surprisingly only a very small fraction of global sourdough microbial biodiversity has been characterized.With a network of bread bakers\, we determined the microbial diversity of 500 sourdough starters from four continents by sequencing samples of sourdough starter sent to us.\nWe found little evidence for biogeographic patterns in starter communities (aka there weren’t any microbes unique to San Francisco\, for example)\nThere were patterns in what types of yeast and lactic acid bacteria species tend to be found together in the same starter\, suggesting that interactions between species are important to the resultant starter microbiome.\nVariation in dough rise rates and aromas were largely explained by acetic acid bacteria\, an overlooked group of sourdough microbes.\nDifferent strains of acetic acid bacteria have different impacts on the properties of sourdough starter – all acidify the starters\, but extent varies.\nWe are building a collection of isolates and genomes so we can probe the interactions of sourdough microbes under varying conditions in a highly-controlled lab environment.\n\nBIO: \nDr. Angela Oliverio is an Assistant Professor at Syracuse University in the Biology Department where she started a little over a year ago. Her lab at SU uses sourdough starter as a model microbial system to understand fundamental properties of microbiomes including how species interact with each other (e.g. different species of yeast and lactic acid bacteria) and how these interactions shape functional properties of the starter – such as rate of dough rise\, flavor formation\, and acidification. Before coming to SU to start her research group\, Angela was an NSF Rules of Life Postdoctoral Fellow at Yale\, and she did her PhD at the University of Colorado. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guest-biologist-dr-angela-oliverio/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231106T170000
DTEND;TZID=America/Los_Angeles:20231106T180000
DTSTAMP:20231024T225740Z
CREATED:20231024T224336Z
LAST-MODIFIED:20231024T225740Z
UID:10000085-1699290000-1699293600@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome back special guest Microbiologist Cameron Martino of Leaven Foods. \nHave you ever wondered what microbial species are found in your starter and how they compare to others? Find more about what it will take to have your starter profiled for FREE by attending this class. Leaven\, is a start-up company working to create more microbial options for bakers (read more here). Imagine making a sourdough with the ease and consistency of using your off-the-shelf cake\, ADY\, or IDY yeast. To turn this dream into a reality\, they are exploring the microbes naturally found in starters and need your help! And now\, you can contribute to the project by applying to send in your starter.  \nIn return\, if your starter is chosen\, you will receive a report about the species of Fungi and Bacteria found in your starter\, how they compare to hundreds of other starters sampled\, and some information about what makes your starter’s species so cool! \nDuring class\, we will explore some starters that we have already profiled\, talk to the owners of the starters (Andy Kadin from Bub & Grandma’s Bakery and Jason Winters from Speak Cheezy) and walk everyone through the process step-by-step.  \nIf you have a specific question about your sourdough microbes\, come let us know! We will do our best\, within the limits of science\, to answer your questions. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guests-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
LOCATION:
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231023T170000
DTEND;TZID=America/Los_Angeles:20231023T180000
DTSTAMP:20231020T115035Z
CREATED:20231009T221924Z
LAST-MODIFIED:20231020T115035Z
UID:10000084-1698080400-1698084000@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Author and Professor Eric Pallant
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome special guest author & professor Eric Pallant. \nIn doing research for Science of Sourdough\, Noel picked up Eric’s most recent book Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers and found it so compelling that he literally could not put it down until he finished it.  Here’s a quick synopsis of the book according to his publisher. \nNoel highly recommends this book for anyone who wants a deeper insight into this history and science of sourdough.  In addition\, there are lots of videos that people can watch on the internet that summarize Pallant’s deep dive including this one which covers Why 6000 Years of Sourdough History Matters Today. \nWhile Pallant is clearly one of the leading experts on the long and fascinating history of sourdough\, Noel has specifically requested that this upcoming Science of Sourdough live Zoom class cover\, not the extended history of sourdough\, but the modern history.  More specially\, Pallant will go into some detail on the following and much\, much more… \n\nhow commerce and technology transformed bread from artisanal to mechanical\nhow food technicians moved a 6\,000 year old process from the discipline of biology to chemistry\nwhat is the Chorleywood Bread Process and how it relates to the hyper-yeasting of bread doughs\nhow different sourdough strains taste and perform as a result of of yeast and bacteria – the nature/nurture debate\ncan pizza really save us from bad bread?\nthe year bread became devastatingly bad.\nhow Pallant sees sourdough as a “form of protest”\n\nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/free-online-sourdough-pizza-class-3/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231016T170000
DTEND;TZID=America/Los_Angeles:20231016T180000
DTSTAMP:20231005T183242Z
CREATED:20231005T180720Z
LAST-MODIFIED:20231005T183242Z
UID:10000083-1697475600-1697479200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-online-pizza-class-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231009T170000
DTEND;TZID=America/Los_Angeles:20231009T180000
DTSTAMP:20240301T070258Z
CREATED:20230926T021025Z
LAST-MODIFIED:20240301T070258Z
UID:10000082-1696870800-1696874400@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Microbiologist Cameron Martino
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome back special guest Microbiologist Cameron Martino of Leaven Foods. \nHave you ever wondered what microbial species are found in your starter and how they compare to others? Find more about what it will take to have your starter profiled for FREE by attending this class. Leaven\, is a start-up company working to create more microbial options for bakers (read more here). Imagine making a sourdough with the ease and consistency of using your off-the-shelf cake\, ADY\, or IDY yeast. To turn this dream into a reality\, they are exploring the microbes naturally found in starters and need your help! And now\, you can contribute to the project by applying to send in your starter.  \nIn return\, if your starter is chosen\, you will receive a report about the species of Fungi and Bacteria found in your starter\, how they compare to hundreds of other starters sampled\, and some information about what makes your starter’s species so cool! \nDuring class\, we will explore some starters that we have already profiled\, talk to the owners of the starters (Zack Hall from Clark Street Bakery and Jyan Isaac from Jyan Isaac Bread) and walk everyone through the process step-by-step.  \nIf you have a specific question about your sourdough microbes\, come let us know! We will do our best\, within the limits of science\, to answer your questions. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guest-microbiologist-cameron-martino/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231002T170000
DTEND;TZID=America/Los_Angeles:20231002T180000
DTSTAMP:20230927T191608Z
CREATED:20230918T225749Z
LAST-MODIFIED:20230927T191608Z
UID:10000081-1696266000-1696269600@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230925T170000
DTEND;TZID=America/Los_Angeles:20230925T180000
DTSTAMP:20230921T152751Z
CREATED:20230913T101101Z
LAST-MODIFIED:20230921T152751Z
UID:10000080-1695661200-1695664800@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Publisher Stephanie Swane of Modernist Pizza
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. \nThis week\, Noel has invited Modernist Pizza\, Modernist Bread\, and Modernist Cuisine Publisher Stephanie Swane for an extended discussion on the history of sourdough which we are calling Fermentation: A Look at the World of Yeast and Beyond.  Below are some details… \nHistorical Stuff \n\nWhat Bread Looks like Through the Ages\nThe Modern Invention of Baguettes\nThe Recent Origin of Ciabatta\nA Long History of No Knead Bread\n\nDebunking \n\nDoes Pure Water Make Better Bread?\nDo Sourdough Depend on Terroir?\nAre Preferments Interchangeable?\nStiff Versus Liquid Levain\nRaisins and Other Weird Stuff in Starters\n\nInside Look \n\nEvolution of a Sourdough\nHow Bubbles Are Born\nThe Sourdough Library\nCare & Feeding of Your Levain\n\nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guests/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/08/Online-Sourdough-Class-Noel-Brohner-Slow-Rise-Pizza-Nichols-Starter2-scaled-e1692749051738.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230918T170000
DTEND;TZID=America/Los_Angeles:20230918T180000
DTSTAMP:20230918T225107Z
CREATED:20230904T213308Z
LAST-MODIFIED:20230918T225107Z
UID:10000079-1695056400-1695060000@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-online-pizza-class/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/08/cover-6-e1694785988787.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230911T170000
DTEND;TZID=America/Los_Angeles:20230911T180000
DTSTAMP:20230915T151833Z
CREATED:20230828T183430Z
LAST-MODIFIED:20230915T151833Z
UID:10000078-1694451600-1694455200@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. \nThis week\, Noel has invited amateur pizza enthusiast and professional Microbiologist Cameron Martino for an extended discussion which we are calling Practical Microbiology for Bakers.   \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/free-online-sourdough-pizza-class-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/08/Online-Sourdough-Class-Noel-Brohner-Slow-Rise-Pizza-Nichols-Starter2-scaled-e1692749051738.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230904T170000
DTEND;TZID=America/Los_Angeles:20230904T180000
DTSTAMP:20230904T233840Z
CREATED:20230821T220401Z
LAST-MODIFIED:20230904T233840Z
UID:10000076-1693846800-1693850400@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/08/cover-6-e1694785988787.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230828T170000
DTEND;TZID=America/Los_Angeles:20230828T180000
DTSTAMP:20230830T022418Z
CREATED:20230823T001834Z
LAST-MODIFIED:20230830T022418Z
UID:10000077-1693242000-1693245600@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests
DESCRIPTION:Sorry\, registration for this class is now closed.  See you again in two weeks!! \nIF YOU WERE UNABLE TO ATTEND THIS WEBINAR\, CHECK OUT THE RECORDING ON YOUTUBE! \nBeginning next week\, Noel Brohner from Slow Rise Pizza Co  will be launching a series of free bi-monthly online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. \nBrewers and bakers have a long history of working together. Before the availability of commercial yeast\, many bakers relied upon brewers for the barm or what we now call “brewers yeast” to leaven their breads and pizzas. So what better guest panelist to start this series off with than one of Noel’s favorite local craft brewers and best friends? \nJon Porter from Smog City Brewing Co in Torrance\, CA will be the opening special guest for this online series of free Zoom webinars. Not only is Porter an award winning craft brewer with a broad range of talents and interests\, but he’s also a long-time amateur home baker. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nGet Tickets Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/free-online-sourdough-pizza-class/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/08/Online-Sourdough-Class-Noel-Brohner-Slow-Rise-Pizza-Nichols-Starter2-scaled-e1692749051738.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230821T170000
DTEND;TZID=America/Los_Angeles:20230821T180000
DTSTAMP:20230827T153446Z
CREATED:20230820T185707Z
LAST-MODIFIED:20230827T153446Z
UID:10000075-1692637200-1692640800@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:IF YOU WERE UNABLE TO ATTEND THIS WEBINAR\, CHECK OUT THE RECORDING ON YOUTUBE! \nDon’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-virtual-pizza-class/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/08/cover-6-e1694785988787.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230323T160000
DTEND;TZID=America/Los_Angeles:20230323T173000
DTSTAMP:20230820T184924Z
CREATED:20230306T160205Z
LAST-MODIFIED:20230820T184924Z
UID:10000074-1679587200-1679592600@www.slowrisepizza.com
SUMMARY:Artisan Pizza - A Virtual Discussion with Stephanie Swane of Modernist Pizza in Honor of Pizza City Fest LA 2023
DESCRIPTION:In celebration of the first ever Pizza City Fest LA (April 29 & 30 @ LA Live)\, Noel Brohner of Slow Rise Pizza moderates a virtual discussion about Artisan Pizza with Publisher and Director of Modernist Cuisine Stephanie Swane of Modernist Pizza.    \nThe history of pizza in Los Angeles is unlike most other cities\, says Brohner. According to some\, LA doesn’t even have a pizza history compared with New York and Chicago\, Naples and Rome to name just a few. According to others\, California has played an important but under appreciated role in the initial technological expansion and eventual proliferation of pizza franchises in the US which lead to the growth of both national and eventually international pizza chains that now dominate the fast-food landscape. \n \nStill others cite the rise of what they call “artisan pizza” beginning fairly recently with a handful of California-based chefs and pizza makers thinking about pizza crust and toppings and combinations in a whole new way.  This new sensibility contributed not to what some think of as California-style pizza but instead something much broader and more profound\, slow food–inspired\, chef-driven Artisan-style pizza as we will discuss at length during our virtual discussion. \n \nWe’ll start at the beginning of pizza in California\, in 1954\, “Big Ed” Plummer and Sherwood “Shakey” Johnson opened Shakey’s Pizza Parlor and Ye Public House in Sacramento\, California. \n \nWe’ll cover a “uniquely influential” restaurant called Chez Panisse. According to Modernist\, chef Alice Waters opened her restaurant with a then-radical concept: “Waters wanted to make fresh\, locals seasonal ingredients the centerpiece.”  A few years later\, Wolfgang Puck took the idea even further\, according to Modernist\, when he opened Spago in West Hollywood and hired pizza maker Ed LaDou\, “which turned out to be revelatory.” American pizza would never be the same again. \nSpago’s Signature Pizza: Sour Cream\, Shallots\, Lemon Juice\, Fresh Dill\, Artisan PIzza Dough\, EVOO\, Red onions\, Smoked Salmon\, Caviar\n  \nWe’ll try to connect all the dots in California’s short but colorful pizza history and describe how California-style pizza slowly but surely transformed the concept of pizza from one covered in pepperoni\, sausage and peppers to one topped with luxury items\, seasonal ingredients and multi-cultural flavors and how that became known as Artisan-style pizza in California and beyond… \n\nShakey’s Pizza – Sacramento\nChez Panisse – Berkeley\nSpago – West Hollywood\nCalifornia Pizza Kitchen – Beverly Hills\nPizzeria Bianco – Phoenix & Los Angeles\nPizzeria Mozza – Los Angeles\nApizza Scholls – Portland\nLovely’s Fifty Fifty – Portland\nTony’s Pizza Napoletana – San Francisco\nApollonia’s Pizzeria – Los Angeles\nRazza Pizza Artiginale – Jersey City\n\nAmerican Artisan style levitating pizza shoot\n  \nRegister for the March 23\, 2023 4pm PT virtual event here.\n \nRegister for Pizza City Fest LA April 29 & 30\, 2023 here.
URL:https://www.slowrisepizza.com/event/artisan-pizza-slowrise-modernist03-23-23
CATEGORIES:Free Webinar,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/03/slowrisepizza_modernist_artisan_pizzacityfestLA01.jpg
ORGANIZER;CN="Noel Brohner":MAILTO:info@slowrisepizza.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220526T170000
DTEND;TZID=America/Los_Angeles:20220527T190000
DTSTAMP:20220621T231059Z
CREATED:20220517T014507Z
LAST-MODIFIED:20220621T231059Z
UID:10000073-1653584400-1653678000@www.slowrisepizza.com
SUMMARY:Live Zoom Virtual Detroit Pizza Class with Chef Francisco Migoya of Modernist Pizza
DESCRIPTION:Virtual Detroit Pizza Class with Chef Francisco Migoya of Modernist Pizza – Intermediate Level 2 Class\nJoin us as we host our friends from Modernist Pizza in a class highlighting the most in-demand style of pizza right now: Detroit!\nTWO DAY CLASS: \nThursday\, May 26\, 2022| 5-7PM PST\nAND\nFriday\, May 27\, 2022 | 5-7PM PST\nModernist changed the game in 2011 with the publication of Modernist Cuisine\, which won the James Beard Award for Cookbook of the Year in 2012.  In 2017\, they published Modernist Bread\, which is widely regarded as the most comprehensive book to ever be written on baking (another James Beard winner\, by the way).  If all of that wasn’t enough\, they’ve just come out with Modernist Pizza\, a three volume mega-tome that explores pizza from all corners of the world. \nJoin us as we host Modernist’s Chef Francisco Migoya in a class you won’t want to miss.  Chef Migoya will show you how to make Detroit pizza in both a home oven and a professional deck oven.  And for those of you who think you need a deck oven or a pizza stone to make great Detroit pizza\, Chef Migoya will also provide tips on how to get great results out of a conveyor belt impingement oven!  \nWe will spend time busting pizza myths and discussing ingredients.  Do those San Marzano tomatoes really live up to the hype and do you actually need brick cheese from Wisconsin to make good Detroit pizza?  Chef Migoya will even teach you his “surround sound frico” technique.  If you’re a fan of crispy caramelized cheesy crust\, you’re going to want to check this one out. \nIn 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.   \nOn day one\, we will learn about the following:\n\nThe history of Detroit style pizza\nWho is making the best pizza\, both in Detroit and beyond\nThe anatomy of Detroit pizza \nThe Magic of Frico \nIngredients \nEquipment\nHow to mix the dough we will be baking the next day\n\nOn the second day\, things heat up.  We will do the following:\n\nTop and bake pizzas\nDiscuss dough relaxers\nMake Hollandaise as a pizza topping (!!!)\nAnd much more!\n\nAfter you register:\nYou will receive an email confirming your registration.  Then we will send you a link to your class materials which will include the dough formula and recipes for the toppings and sauces we will be using in class as well as a shopping list.  Lastly\, we’ll send you a Zoom webinar link to use on class days.  \nDon’t worry\, we’ll answer all of your pre-class questions via email.  We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. \nLastly\, we’ll send you a Zoom webinar link.  \nCheck out this link to the Essential Modernist Pizza Gear Guide and grab any tools you might be missing ahead of class.  And if you’re one of those people who always goes for a corner slice\, you might want to check this pan out.  It’s going to get crazy\, so don’t say we didn’t warn you! \nSuggested Pizza Class Prerequisites: Beginner Level 1 and Intermediate Level 1\nFROM MODERNISTCUISINE.COM\n“You can’t talk about Detroit-style pizza without talking about cheese. The crust has the light\, airy crumb and crispy bottom characteristic of all the bread-like pizza crusts. What differentiates a Detroit-style pizza is that the edge of the dough is bordered with cheese\, applied so that it comes right up against the sides of the baking pan. In the oven\, the cheese melts and bakes into a golden-brown\, crunchy crust. The best pieces to get are the corners since they have two crispy sides to them\, but the center ones are still plenty delicious. \nAnd not any cheese will do. For a traditional Detroit-style experience\, it has to be Wisconsin brick cheese mixed in equal parts with pizza cheese or cheddar cheese. Wisconsin brick cheese has a rich flavor best described as being like melted butter. If you can’t find brick cheese\, use a combination of white cheddar and mozzarella. \nWhile the other bread-like pizza doughs require a preferment\, our Detroit-style master dough can be made from start to finish on the day you want your pizza. After being mixed to nearly full gluten development\, it gets two 15-minute bench rests separated by a four-edge fold. This allows the gluten strands to relax\, making it easier to fit the dough into the pan. This is also the only one of our bread-like pizzas that is baked to order—all the others are baked ahead and then reheated—but this one can also be easily reheated with positive results. \nAnother distinguishing characteristic of Detroit-style pizza is the inclusion of semolina flour (about 15%) along with the bread flour\, which adds flavor\, gives the dough a nice color\, and makes it a bit easier to handle since semolina contains less gluten-forming proteins. Because this is a “day of” or direct dough\, with instant yeast the only leavener\, we kick-start its fermentation in two ways: by adding a lot more yeast (0.9%) and by increasing the water temperature to 30–30.5°C / 85–87°F (versus the usual 21°C / 70°F). You typically sacrifice some flavor with a faster fermentation\, but that is not the case with this dough.” \nMODERNIST CUISINE\nwww.modernistcuisine.com | @modcuisine | @fjmigoya\nPlease email us if you have any questions or comments at info@slowrisepizza.com\nTHIS CLASS HAS A NO REFUND POLICY.  IF YOU PURCHASE A TICKET TO THIS CLASS AND CANNOT ATTEND\, PLEASE EMAIL US IN ADVANCE OF THE CLASS AND WE WILL ALLOW YOU TO TRANSFER YOUR TICKET TO ANOTHER PERSON\, TIME PERMITTING.  
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-francisco-migoya-modernist-pizza-05-26-22-and-05-27-22
CATEGORIES:Intermediate Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2022/05/Virtual-Detroit-Pizza-Class-with-Chef-Francisco-Migoya-of-Modernist-Pizza-Presented-by-Noel-Brohner-of-Slow-Rise-Pizza.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-francisco-migoya-modernist-pizza-05-26-22-and-05-27-22
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END:VCALENDAR