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DTSTART;TZID=America/Los_Angeles:20250623T170000
DTEND;TZID=America/Los_Angeles:20250623T190000
DTSTAMP:20250623T182546Z
CREATED:20250615T104937Z
LAST-MODIFIED:20250623T182546Z
UID:10000133-1750698000-1750705200@www.slowrisepizza.com
SUMMARY:Free Sourdough High Hydration Bread & Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀 LAUNCHING THE FIFTH IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES FOCUSING ON HIGH HYDRATION BREAD & PIZZA 🗽🍕\n🗽🍕 TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST MICROBES FROM LEAVEN FOODS! 🚀\nAs many of you already know\, professional Pizza Consultant Noel Brohner of Slow Rise Pizza returned to his Monday Office Hours format beginning in April to launch the roll-out of custom designed sourdough recipes for customers to use once they had purchased the Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he is rolling out to the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nHigh Hydration Bread & Pizza\n\nThese classes are intended either for people who have already ordered the products or are considering an order and want to learn more. Emphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nContinuing on the forth Monday in June at 5pm PT\, we will be continue to concentrate on specific pizza styles.  This week we will continue on with High Hydration Bread & Pizza \nAs always\, whether 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. \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-sourdough-high-hydration-bread-pizza-class-noel-brohner-slow-rise-pizza-06/23/25
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:20250610T100000
DTEND;TZID=America/Los_Angeles:20250610T140000
DTSTAMP:20250603T152959Z
CREATED:20250425T212542Z
LAST-MODIFIED:20250603T152959Z
UID:10000126-1749549600-1749564000@www.slowrisepizza.com
SUMMARY:FREE EVENT: Pizza Forum – A Slice of Innovation with Southern California Edison 🍕
DESCRIPTION:🚀 LAUNCHING THE SECOND ANNUAL PIZZA FORUM – A Slice of Innovation with Southern California Edison 🍕\nWHAT’S NEW? \nProfessional Pizza Consultant Noel Brohner of Slow Rise Pizza has been tapped by SoCalEdison to help host the Second Annual Pizza Forum. \nREGISTER NOW\n\n Tuesday\, June 10\, 2025 from 10am-2pm\nSoCalEdison Energy Education Center in Irwindale\, CA\n\nThis hands-on forum is for anyone looking to level up their pizza game while learning about the latest in energy-efficient ovens\, including deck\, stone-conveyor\,  ventless\, and so much more. \nNoel will be there to demo equipment with you\, talk dough and sourdough science if you want\, recommend flour combos\, and share the recipes\, ingredients and tools that top chefs and pizza makers are using to take advantage of new technologies to boost performance and production. \nNot only that\, Noel has lots of fun ideas that pizza makers of all levels will will appreciate. And he’s coming up with new ideas almost everyday… \nWant to Know Some of Noel’s Favorite Ideas so far?\n\nBring your own pizza dough to the event and test it out – or use ours\nLearn which ovens are best for baking and re-heating your pizza or ours\nTry your dough or ours on an electric deck oven – or two\, or three\nTry your dough or ours on a conveyor oven with refractory stones\nTry your dough or ours on an impingement oven\nTry your dough or ours on a ventless oven\n\nWhy You Should Attend?\n\nTaste pizzas made with industry-leading ovens\nTaste pizzas made with the highest quality ingredients\nExplore tools to cut costs and increase output\nGet info on rebates\, incentives\, and sustainability\nMeet fellow pizza pros\, bakers\, designers\, and dealers\n\nWho Should Come?\n\nRestaurant owners and foodservice operators\nChefs and pizza makers\nKitchen designers and consultants\nEquipment reps and energy experts\n\nWhat You’ll Learn?\n\nThe real difference between deck\, conveyor\, and impingement ovens\nHow to control labor costs and increase production capacity\nWhat ventless ovens can do for flexible kitchen design\nWhere to find rebates and energy-saving programs from SCE\n\nREGISTER NOW\n\n			 \nFor those of you that are not yet familiar with this facility\, this is Noel’s favorite location in Los Angeles for so many reasons\, and it’s an under utilized resource within the pizza and foodservice community. \n \nWhy does Noel like the So Cal Edison facility so much?\n\nIt’s Free\, while most commercial kitchens charge a rental fee.\nYou can take pizza consulting clients here to test out new equipment.\nThey don’t just have pizza ovens – they have everything.\nThink of it as the Noah’s Ark of electric restaurant equipment.\nTheir staff of technicians and engineers is super knowledgable and friendly.\nThey even help with dishes and clean up when we’re done!\n\nREGISTER NOW\nSome of Noel’s favorite oven companies will be there making pizza and answering questions as well as a variety of hand-picked premium pizza-related products: \nBakers Pride\n\nCountertop Deck: Baker’s Pride P-22 \nCountertop Deck: Baker’s Pride P-44\n\n \nCambro\n \nCook Shack \n\nPellet Fired Countertop Deck: Cookshack PZ400\n\n \nCook Tek \n\nInduction Cooktop: Cooktek Six Hob\nInduction Cooktop: Cooktek Four Hob\n\n \nCuppone\n\nDeck Oven: Cuppone Michaelangelo\n\n \nDi Napoli Tomatoes\n \nDough Xpress\n \nEzzo Pepperoni\n \nFiero Forni \n\nStone Conveyor: Fiero TS B1 Stonebelt\n\n \nGlobe Food Equipment \n\nCheese Shredder: Globe\n\n \nGrande Cheese Company\n \nHeat Seal\n \nHormel Foods \n \nKing Arthur Baking Company \n \nKwick Cool \n \nLeaven Foods Instant Sourdough \n \nLincoln \n\nConveyor: Lincoln Aperion 2424\n\n \nLloyd Pans \n \nMarra Forni \n\nDeck Oven: Marra Forni ELST 55-36\n\n \nMerry Chef \n\nHigh Speed Oven: Merrychef conneX 16\n\n \nMiddleby Marshall \n\nConveyor: Middleby Marshall PS2620\n\n \nOvention \n\nRapid Cook: Ovention S2000 3PH\nRapid Cook: Ovention Double Milo\n\n\n \nPizza Master \n\nDeck Oven: Pizza Master PM932ED\n\n \nPratica \n\nRapid Cook: Pratica Fit\n\n \nProluxe \n \nSammic \n \nShamrock – Bella Bello \n \nSvevba Dahlen \n\nDeck Oven: Sveba Dahlen HT Series\n\n \nTrue Refrigeration \n \nTurbo Chef \n\nRapid Cook: Turbochef Fire\n\n \nWood Stone \n\nRotating Deck Oven: Woodstone OneRev\n\n \nREGISTER NOW\n\n\n		Read more\n 
URL:https://www.slowrisepizza.com/event/pizza-forum-so-cal-edison-6/10/25
LOCATION:SCE Energy Education Center – Irwindale\, 6090 N. Irwindale Ave.\, Irwindale\, CA\, 91702\,\, United States
CATEGORIES:Live On-Site Class
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:20250602T170000
DTEND;TZID=America/Los_Angeles:20250602T190000
DTSTAMP:20250602T204550Z
CREATED:20250530T041957Z
LAST-MODIFIED:20250602T204550Z
UID:10000131-1748883600-1748890800@www.slowrisepizza.com
SUMMARY:Free Pan Style Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀LAUNCHING THE FORTH IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES FOCUSING ON PAN STYLE PIZZA 🗽🍕\n🗽🍕 TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST MICROBES FROM LEAVEN FOODS! 🚀\nAs many of you already know\, professional Pizza Consultant Noel Brohner of Slow Rise Pizza returned to his Monday Office Hours format beginning in April to launch the roll-out of custom designed sourdough recipes for customers to use once they had purchased the Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he is rolling out to the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nand so many more…\n\nThese classes are intended either for people who have already ordered the products or are considering an order and want to learn more. Emphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nContinuing on the first Monday in June at 5pm PT\, we will be continue to concentrate on specific pizza styles.  This week we will continue on with Pan Style Pizza: \n\nDetroit Pizza\nSicilian Pizza\nGrandma Pizza\nAnd so many more\n\nAs always\, whether 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. \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-sourdough-pan-pizza-pizza-class-with-noel-brohner-from-slow-rise-pizza-06/02/25
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:20250519T170000
DTEND;TZID=America/Los_Angeles:20250519T190000
DTSTAMP:20250515T185851Z
CREATED:20250515T185851Z
LAST-MODIFIED:20250515T185851Z
UID:10000129-1747674000-1747681200@www.slowrisepizza.com
SUMMARY:Free Sourdough New York Style Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀LAUNCHING THE THIRD IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES FOCUSING ON NEW YORK PIZZA 🗽🍕\n🗽🍕 TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST MICROBES FROM LEAVEN FOODS! 🚀\nAs many of you already know\, professional Pizza Consultant Noel Brohner of Slow Rise Pizza returned to his Monday Office Hours format beginning in April to launch the roll-out of custom designed sourdough recipes for customers to use once they had purchased the Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he is rolling out to the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nand so many more…\n\nThese classes are intended either for people who have already ordered the products or are considering an order and want to learn more. Emphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nContinuing on the third Monday in May at 5pm PT\, we will be continue to concentrate on specific pizza styles.  This week we will continue on with New York Style Pizza. \nAs always\, whether 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. \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-sourdough-new-york-style-pizza-class-with-noel-brohner-from-slow-rise-pizza-05/19/25
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:20250512T170000
DTEND;TZID=America/Los_Angeles:20250512T190000
DTSTAMP:20250506T213535Z
CREATED:20250506T213254Z
LAST-MODIFIED:20250506T213535Z
UID:10000128-1747069200-1747076400@www.slowrisepizza.com
SUMMARY:Free Sourdough Neo-Neapolitan Style Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀 LAUNCHING THE SECOND IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES FOCUSING ON NEO-NEAPOLITAN PIZZA 🇮🇹\n🇮🇹 TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST MICROBES FROM LEAVEN FOODS! 🚀\nAs many of you already know\, professional Pizza Consultant Noel Brohner of Slow Rise Pizza returned to his Monday Office Hours format beginning in April to launch the roll-out of custom designed sourdough recipes for customers to use once they had purchased the Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he is rolling out to the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nand so many more…\n\nThese classes are intended either for people who have already ordered the products or are considering an order and want to learn more. Emphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nContinuing on the second Monday in May at 5pm PT\, we will be continue to concentrate on specific pizza styles.  This week we will begin with Neo-Neapolitan Pizza. \nAs always\, whether 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. \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/sourdough-neapolitan-online-pizza-class/05/12/25
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:20250505T170000
DTEND;TZID=America/Los_Angeles:20250505T190000
DTSTAMP:20250506T213640Z
CREATED:20250502T045118Z
LAST-MODIFIED:20250506T213640Z
UID:10000127-1746464400-1746471600@www.slowrisepizza.com
SUMMARY:Free Sourdough Neapolitan Style Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀 LAUNCHING THE FIRST IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES ON NEAPOLITAN PIZZA AKA PIZZA NAPOLETANA 🇮🇹\n🇮🇹 TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST MICROBES FROM LEAVEN FOODS! 🚀\nAs many of you already know\, professional Pizza Consultant Noel Brohner of Slow Rise Pizza returned to his Monday Office Hours format beginning in April to launch the roll-out of custom designed sourdough recipes for customers to use once they had purchased the Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he will share with the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nand so many more…\n\nThese classes are intended either for people who have already ordered the products or are considering an order and want to learn more. Emphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nContinuing on the first Monday in May at 5pm PT\, we will be begin to concentrate on specific pizza styles.  This week we will begin with Neapolitan Pizza aka Pizza Napoletana. \nAs always\, whether 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. \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/sourdough-neo-neapolitan-online-pizza-class/05/05/25
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:20250429T170000
DTEND;TZID=America/Los_Angeles:20250429T180000
DTSTAMP:20250427T125653Z
CREATED:20250421T220608Z
LAST-MODIFIED:20250427T125653Z
UID:10000125-1745946000-1745949600@www.slowrisepizza.com
SUMMARY:Free Sourdough Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀LAUNCHING THE FORTH IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST FROM LEAVEN FOODS!🚀\nProfessional Pizza Consultant Noel Brohner of Slow Rise Pizza will be returning to his Monday Office Hours format beginning in April to launch the roll-out of custom designed recipes for professionals and home bakers to use once they purchase our magic microbes aka Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nAnd these virtual sessions on Monday nights will be the first opportunity for the public to learn about how to work with these brand new cutting edge products. They are intended either for people who have already pre-ordered the products or are considering an order and want to learn more. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he will share with the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nand so many more…\n\nEmphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nContinuing on the third Monday in April at 5pm PT\, we will be demonstrating different recipes and techniques and answering any and all questions so you won’t want to miss any of these classes. \nAs always\, whether 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. \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-sourdough-pizza-class-with-noel-brohner-from-slow-rise-pizza-04-29-25/
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:20250421T170000
DTEND;TZID=America/Los_Angeles:20250421T180000
DTSTAMP:20250414T204738Z
CREATED:20250414T203058Z
LAST-MODIFIED:20250414T204738Z
UID:10000122-1745254800-1745258400@www.slowrisepizza.com
SUMMARY:Free Sourdough Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀LAUNCHING THE THIRD IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST FROM LEAVEN FOODS!🚀\nProfessional Pizza Consultant Noel Brohner of Slow Rise Pizza will be returning to his Monday Office Hours format beginning in April to launch the roll-out of custom designed recipes for professionals and home bakers to use once they purchase our magic microbes aka Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nAnd these virtual sessions on Monday nights will be the first opportunity for the public to learn about how to work with these brand new cutting edge products. They are intended either for people who have already pre-ordered the products or are considering an order and want to learn more. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he will share with the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nand so many more…\n\nEmphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nContinuing on the third Monday in April at 5pm PT\, we will be demonstrating different recipes and techniques and answering any and all questions so you won’t want to miss any of these classes. \nAs always\, whether 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. \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-sourdough-pizza-class-with-noel-brohner-from-slow-rise-pizza-04-21-25/
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:20250407T170000
DTEND;TZID=America/Los_Angeles:20250407T180000
DTSTAMP:20250407T203836Z
CREATED:20250329T164152Z
LAST-MODIFIED:20250407T203836Z
UID:10000119-1744045200-1744048800@www.slowrisepizza.com
SUMMARY:Free Sourdough Pizza Class with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀LAUNCHING THE FIRST IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST FROM LEAVEN FOODS!🚀\nProfessional Pizza Consultant Noel Brohner of Slow Rise Pizza will be returning to his Monday Office Hours format beginning in April to launch the roll-out of custom designed recipes for professionals and home bakers to use once they purchase our magic microbes aka Instant All Purpose Sourdough and Wild Yeast. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project\, but what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and have finally begun selling these cutting edge products to the public. \nAnd these virtual sessions on Monday nights will be the first opportunity for the public to learn about how to work with these brand new cutting edge products. They are intended either for people who have already pre-ordered the products or are considering an order and want to learn more. \nSpecifically\, Noel has begun to develop a variety of custom pizza and bread recipes which he will share with the public each week\, beginning with his favorites OGs: \n\nNeapolitan Pizza\nNeo-Neapolitan Pizza\nNew York Pizza\nPan Pizzas\nand so many more…\n\nEmphasis at the beginning will be placed on learning to manage short\, room or ambient temperature rises beginning with 8-16 hours\, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer… \nBeginning on the second Monday in April at 5pm PT\, we will be demonstrating different recipes and techniques and answering any and all questions so you won’t want to miss any of these classes. \nAs always\, whether 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. \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-sourdough-pizza-class-with-noel-brohner-from-slow-rise-pizza-04-07-25/
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:20250317T170000
DTEND;TZID=America/Los_Angeles:20250317T180000
DTSTAMP:20250301T210813Z
CREATED:20250301T210813Z
LAST-MODIFIED:20250301T210813Z
UID:10000118-1742230800-1742234400@www.slowrisepizza.com
SUMMARY:Free Sourdough Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀ANNOUNCING: VIRTUAL PRE-LAUNCH EVENT FOR A SOURDOUGH START-UP!🚀\n Noel Brohner of Slow Rise Pizza will be returning to his Monday Office Hours Format for the next few weeks to announce the roll-out of a series of products and events he has been working on for a long time. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project. \nBut what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and are finally ready to begin rolling out a brand new set of sourdough products. \nAnd this virtual session on Monday night will be the first opportunity for the public to hear about them (pre-launch)\, to find out where and when they can sample the products as well as pre-order them\, ask questions and also provide feedback. \nOn each of the next three Mondays at 5pm PT\, we will be announcing different aspects of the roll-out so you won’t want to miss any of them. \nAs always\, whether 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.  
URL:https://www.slowrisepizza.com/event/free-sourdough-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-03-17-25/
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:20250310T170000
DTEND;TZID=America/Los_Angeles:20250310T180000
DTSTAMP:20250301T210403Z
CREATED:20250301T204753Z
LAST-MODIFIED:20250301T210403Z
UID:10000117-1741626000-1741629600@www.slowrisepizza.com
SUMMARY:Free Sourdough Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀ANNOUNCING: VIRTUAL PRE-LAUNCH EVENT FOR A SOURDOUGH START-UP!🚀\n Noel Brohner of Slow Rise Pizza will be returning to his Monday Office Hours Format for the next few weeks to announce the roll-out of a series of products and events he has been working on for a long time. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project. \nBut what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and are finally ready to begin rolling out a brand new set of sourdough products. \nAnd this virtual session on Monday night will be the first opportunity for the public to hear about them (pre-launch)\, to find out where and when they can sample the products as well as pre-order them\, ask questions and also provide feedback. \nOn each of the next three Mondays at 5pm PT\, we will be announcing different aspects of the roll-out so you won’t want to miss any of them. \nAs always\, whether 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.  
URL:https://www.slowrisepizza.com/event/free-sourdough-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-03-10-25/
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:20250303T170000
DTEND;TZID=America/Los_Angeles:20250303T180000
DTSTAMP:20250301T205559Z
CREATED:20250228T193847Z
LAST-MODIFIED:20250301T205559Z
UID:10000115-1741021200-1741024800@www.slowrisepizza.com
SUMMARY:Free Sourdough Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:🚀ANNOUNCING: VIRTUAL PRE-LAUNCH EVENT FOR A SOURDOUGH START-UP!🚀\n Noel Brohner of Slow Rise Pizza will be returning to his Monday Office Hours Format for the next few weeks to announce the roll-out of a series of products and events he has been working on for a long time. \nFor those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes\, then you may know a little about this project. \nBut what you may not know is that Noel and his friends\, Cameron Martino and James Gaffney of Leaven Foods\, have been working feverishly for months and are finally ready to begin rolling out a brand new set of sourdough products. \nAnd this virtual session on Monday night will be the first opportunity for the public to hear about them (pre-launch)\, to find out where and when they can sample the products as well as pre-order them\, ask questions and also provide feedback. \nOn each of the next three Mondays at 5pm PT\, we will be announcing different aspects of the roll-out so you won’t want to miss any of them. \nAs always\, whether 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.  
URL:https://www.slowrisepizza.com/event/free-sourdough-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-03-03-24/
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: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
BEGIN:VEVENT
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
END:VCALENDAR