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DTSTART;TZID=America/Los_Angeles:20240408T170000
DTEND;TZID=America/Los_Angeles:20240408T180000
DTSTAMP:20240304T232347Z
CREATED:20240304T232347Z
LAST-MODIFIED:20240304T232347Z
UID:10000090-1712595600-1712599200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-04-08-24
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240304T170000
DTEND;TZID=America/Los_Angeles:20240304T180000
DTSTAMP:20240212T233805Z
CREATED:20240212T233436Z
LAST-MODIFIED:20240212T233805Z
UID:10000089-1709571600-1709575200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-03-04-24/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240205T170000
DTEND;TZID=America/Los_Angeles:20240205T180000
DTSTAMP:20240108T232250Z
CREATED:20240108T232250Z
LAST-MODIFIED:20240108T232250Z
UID:10000088-1707152400-1707156000@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-noel-brohner-slow-rise-pizza-02-05-24/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240108T170000
DTEND;TZID=America/Los_Angeles:20240108T180000
DTSTAMP:20231123T021854Z
CREATED:20231123T021641Z
LAST-MODIFIED:20231123T021854Z
UID:10000087-1704733200-1704736800@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-noel-brohner-slow-rise-pizza/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231120T170000
DTEND;TZID=America/Los_Angeles:20231120T180000
DTSTAMP:20231114T045733Z
CREATED:20231114T044027Z
LAST-MODIFIED:20231114T045733Z
UID:10000086-1700499600-1700503200@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Biologist Dr. Angela Oliverio
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome special guest biologist & assistant professor Dr. Angela Oliverio. \nNoel first read about Angela in doing research about the science of sourdough months back.  A famous study\, commonly referred to as 500 Sourdoughs\, put her on the map to many outside the sourdough science community when it was published in 2021.  For those wanting more background into Angela’s body of work\, 500 Sourdoughs aka The diversity and function of sourdough starter microbiomes is a great start. \nAngela will cover a wide variety of topics during her presentation including the following: \n\nSourdough starters have been globally important for thousands of years but surprisingly only a very small fraction of global sourdough microbial biodiversity has been characterized.With a network of bread bakers\, we determined the microbial diversity of 500 sourdough starters from four continents by sequencing samples of sourdough starter sent to us.\nWe found little evidence for biogeographic patterns in starter communities (aka there weren’t any microbes unique to San Francisco\, for example)\nThere were patterns in what types of yeast and lactic acid bacteria species tend to be found together in the same starter\, suggesting that interactions between species are important to the resultant starter microbiome.\nVariation in dough rise rates and aromas were largely explained by acetic acid bacteria\, an overlooked group of sourdough microbes.\nDifferent strains of acetic acid bacteria have different impacts on the properties of sourdough starter – all acidify the starters\, but extent varies.\nWe are building a collection of isolates and genomes so we can probe the interactions of sourdough microbes under varying conditions in a highly-controlled lab environment.\n\nBIO: \nDr. Angela Oliverio is an Assistant Professor at Syracuse University in the Biology Department where she started a little over a year ago. Her lab at SU uses sourdough starter as a model microbial system to understand fundamental properties of microbiomes including how species interact with each other (e.g. different species of yeast and lactic acid bacteria) and how these interactions shape functional properties of the starter – such as rate of dough rise\, flavor formation\, and acidification. Before coming to SU to start her research group\, Angela was an NSF Rules of Life Postdoctoral Fellow at Yale\, and she did her PhD at the University of Colorado. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guest-biologist-dr-angela-oliverio/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231106T170000
DTEND;TZID=America/Los_Angeles:20231106T180000
DTSTAMP:20231024T225740Z
CREATED:20231024T224336Z
LAST-MODIFIED:20231024T225740Z
UID:10000085-1699290000-1699293600@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome back special guest Microbiologist Cameron Martino of Leaven Foods. \nHave you ever wondered what microbial species are found in your starter and how they compare to others? Find more about what it will take to have your starter profiled for FREE by attending this class. Leaven\, is a start-up company working to create more microbial options for bakers (read more here). Imagine making a sourdough with the ease and consistency of using your off-the-shelf cake\, ADY\, or IDY yeast. To turn this dream into a reality\, they are exploring the microbes naturally found in starters and need your help! And now\, you can contribute to the project by applying to send in your starter.  \nIn return\, if your starter is chosen\, you will receive a report about the species of Fungi and Bacteria found in your starter\, how they compare to hundreds of other starters sampled\, and some information about what makes your starter’s species so cool! \nDuring class\, we will explore some starters that we have already profiled\, talk to the owners of the starters (Andy Kadin from Bub & Grandma’s Bakery and Jason Winters from Speak Cheezy) and walk everyone through the process step-by-step.  \nIf you have a specific question about your sourdough microbes\, come let us know! We will do our best\, within the limits of science\, to answer your questions. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guests-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
LOCATION:
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231023T170000
DTEND;TZID=America/Los_Angeles:20231023T180000
DTSTAMP:20231020T115035Z
CREATED:20231009T221924Z
LAST-MODIFIED:20231020T115035Z
UID:10000084-1698080400-1698084000@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Author and Professor Eric Pallant
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome special guest author & professor Eric Pallant. \nIn doing research for Science of Sourdough\, Noel picked up Eric’s most recent book Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers and found it so compelling that he literally could not put it down until he finished it.  Here’s a quick synopsis of the book according to his publisher. \nNoel highly recommends this book for anyone who wants a deeper insight into this history and science of sourdough.  In addition\, there are lots of videos that people can watch on the internet that summarize Pallant’s deep dive including this one which covers Why 6000 Years of Sourdough History Matters Today. \nWhile Pallant is clearly one of the leading experts on the long and fascinating history of sourdough\, Noel has specifically requested that this upcoming Science of Sourdough live Zoom class cover\, not the extended history of sourdough\, but the modern history.  More specially\, Pallant will go into some detail on the following and much\, much more… \n\nhow commerce and technology transformed bread from artisanal to mechanical\nhow food technicians moved a 6\,000 year old process from the discipline of biology to chemistry\nwhat is the Chorleywood Bread Process and how it relates to the hyper-yeasting of bread doughs\nhow different sourdough strains taste and perform as a result of of yeast and bacteria – the nature/nurture debate\ncan pizza really save us from bad bread?\nthe year bread became devastatingly bad.\nhow Pallant sees sourdough as a “form of protest”\n\nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/free-online-sourdough-pizza-class-3/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231016T170000
DTEND;TZID=America/Los_Angeles:20231016T180000
DTSTAMP:20231005T183242Z
CREATED:20231005T180720Z
LAST-MODIFIED:20231005T183242Z
UID:10000083-1697475600-1697479200@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-online-pizza-class-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231009T170000
DTEND;TZID=America/Los_Angeles:20231009T180000
DTSTAMP:20240301T070258Z
CREATED:20230926T021025Z
LAST-MODIFIED:20240301T070258Z
UID:10000082-1696870800-1696874400@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Microbiologist Cameron Martino
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. This week\, Noel will welcome back special guest Microbiologist Cameron Martino of Leaven Foods. \nHave you ever wondered what microbial species are found in your starter and how they compare to others? Find more about what it will take to have your starter profiled for FREE by attending this class. Leaven\, is a start-up company working to create more microbial options for bakers (read more here). Imagine making a sourdough with the ease and consistency of using your off-the-shelf cake\, ADY\, or IDY yeast. To turn this dream into a reality\, they are exploring the microbes naturally found in starters and need your help! And now\, you can contribute to the project by applying to send in your starter.  \nIn return\, if your starter is chosen\, you will receive a report about the species of Fungi and Bacteria found in your starter\, how they compare to hundreds of other starters sampled\, and some information about what makes your starter’s species so cool! \nDuring class\, we will explore some starters that we have already profiled\, talk to the owners of the starters (Zack Hall from Clark Street Bakery and Jyan Isaac from Jyan Isaac Bread) and walk everyone through the process step-by-step.  \nIf you have a specific question about your sourdough microbes\, come let us know! We will do our best\, within the limits of science\, to answer your questions. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guest-microbiologist-cameron-martino/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Nichols-Starter.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231002T170000
DTEND;TZID=America/Los_Angeles:20231002T180000
DTSTAMP:20230927T191608Z
CREATED:20230918T225749Z
LAST-MODIFIED:20230927T191608Z
UID:10000081-1696266000-1696269600@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/09/Noel-Brohner-of-Slow-Rise-Pizza.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230925T170000
DTEND;TZID=America/Los_Angeles:20230925T180000
DTSTAMP:20230921T152751Z
CREATED:20230913T101101Z
LAST-MODIFIED:20230921T152751Z
UID:10000080-1695661200-1695664800@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Publisher Stephanie Swane of Modernist Pizza
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. \nThis week\, Noel has invited Modernist Pizza\, Modernist Bread\, and Modernist Cuisine Publisher Stephanie Swane for an extended discussion on the history of sourdough which we are calling Fermentation: A Look at the World of Yeast and Beyond.  Below are some details… \nHistorical Stuff \n\nWhat Bread Looks like Through the Ages\nThe Modern Invention of Baguettes\nThe Recent Origin of Ciabatta\nA Long History of No Knead Bread\n\nDebunking \n\nDoes Pure Water Make Better Bread?\nDo Sourdough Depend on Terroir?\nAre Preferments Interchangeable?\nStiff Versus Liquid Levain\nRaisins and Other Weird Stuff in Starters\n\nInside Look \n\nEvolution of a Sourdough\nHow Bubbles Are Born\nThe Sourdough Library\nCare & Feeding of Your Levain\n\nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/the-science-of-sourdough-with-noel-brohner-from-slow-rise-pizza-special-guests/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/08/Online-Sourdough-Class-Noel-Brohner-Slow-Rise-Pizza-Nichols-Starter2-scaled-e1692749051738.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230918T170000
DTEND;TZID=America/Los_Angeles:20230918T180000
DTSTAMP:20230918T225107Z
CREATED:20230904T213308Z
LAST-MODIFIED:20230918T225107Z
UID:10000079-1695056400-1695060000@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-online-pizza-class/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/08/cover-6-e1694785988787.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230911T170000
DTEND;TZID=America/Los_Angeles:20230911T180000
DTSTAMP:20230915T151833Z
CREATED:20230828T183430Z
LAST-MODIFIED:20230915T151833Z
UID:10000078-1694451600-1694455200@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests
DESCRIPTION:Continuing on a bi-monthly basis\, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. \nThis week\, Noel has invited amateur pizza enthusiast and professional Microbiologist Cameron Martino for an extended discussion which we are calling Practical Microbiology for Bakers.   \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nRegister Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/free-online-sourdough-pizza-class-2/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/08/Online-Sourdough-Class-Noel-Brohner-Slow-Rise-Pizza-Nichols-Starter2-scaled-e1692749051738.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230904T170000
DTEND;TZID=America/Los_Angeles:20230904T180000
DTSTAMP:20230904T233840Z
CREATED:20230821T220401Z
LAST-MODIFIED:20230904T233840Z
UID:10000076-1693846800-1693850400@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:Don’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-pizza-office-hours-with-noel-brohner-from-slow-rise-pizza/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/08/cover-6-e1694785988787.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230828T170000
DTEND;TZID=America/Los_Angeles:20230828T180000
DTSTAMP:20230830T022418Z
CREATED:20230823T001834Z
LAST-MODIFIED:20230830T022418Z
UID:10000077-1693242000-1693245600@www.slowrisepizza.com
SUMMARY:The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests
DESCRIPTION:Sorry\, registration for this class is now closed.  See you again in two weeks!! \nIF YOU WERE UNABLE TO ATTEND THIS WEBINAR\, CHECK OUT THE RECORDING ON YOUTUBE! \nBeginning next week\, Noel Brohner from Slow Rise Pizza Co  will be launching a series of free bi-monthly online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT\, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists\, doctors\, nutritionists\, farmers\, bakers\, millers\, brewers\, authors\, and more. \nBrewers and bakers have a long history of working together. Before the availability of commercial yeast\, many bakers relied upon brewers for the barm or what we now call “brewers yeast” to leaven their breads and pizzas. So what better guest panelist to start this series off with than one of Noel’s favorite local craft brewers and best friends? \nJon Porter from Smog City Brewing Co in Torrance\, CA will be the opening special guest for this online series of free Zoom webinars. Not only is Porter an award winning craft brewer with a broad range of talents and interests\, but he’s also a long-time amateur home baker. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nGet Tickets Now! \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \nPhoto Credit: Rob Dunn Lab\, NCSU
URL:https://www.slowrisepizza.com/event/free-online-sourdough-pizza-class/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/08/Online-Sourdough-Class-Noel-Brohner-Slow-Rise-Pizza-Nichols-Starter2-scaled-e1692749051738.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230821T170000
DTEND;TZID=America/Los_Angeles:20230821T180000
DTSTAMP:20230827T153446Z
CREATED:20230820T185707Z
LAST-MODIFIED:20230827T153446Z
UID:10000075-1692637200-1692640800@www.slowrisepizza.com
SUMMARY:Free Pizza Office Hours with Noel Brohner from Slow Rise Pizza
DESCRIPTION:IF YOU WERE UNABLE TO ATTEND THIS WEBINAR\, CHECK OUT THE RECORDING ON YOUTUBE! \nDon’t miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza.   \nA professional pizza consultant and artisan bread and pizza instructor\, Noel normally charges big money for his services and classes.  But on Monday nights\, starting this week\, Noel invites the pizza community to an open forum where he will discuss what’s happening in the Slow Rise Pizza universe and chat with clients\, students and pizza friends alike. \nWhether you come armed with questions or just want to listen and learn\, all levels are welcome. \nRegistration will close ONE HOUR before event start time. \nSign up now!  \nYou will receive a unique Zoom Webinar link via email shortly before the webinar begins\, as well as an email ticket and order confirmation as soon as you sign up. \n*If you don’t already have an account\, it’s quick\, free and easy to register.   \n 
URL:https://www.slowrisepizza.com/event/free-virtual-pizza-class/
CATEGORIES:Free Webinar
ATTACH;FMTTYPE=image/png:https://www.slowrisepizza.com/wp-content/uploads/2023/08/cover-6-e1694785988787.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230323T160000
DTEND;TZID=America/Los_Angeles:20230323T173000
DTSTAMP:20230820T184924Z
CREATED:20230306T160205Z
LAST-MODIFIED:20230820T184924Z
UID:10000074-1679587200-1679592600@www.slowrisepizza.com
SUMMARY:Artisan Pizza - A Virtual Discussion with Stephanie Swane of Modernist Pizza in Honor of Pizza City Fest LA 2023
DESCRIPTION:In celebration of the first ever Pizza City Fest LA (April 29 & 30 @ LA Live)\, Noel Brohner of Slow Rise Pizza moderates a virtual discussion about Artisan Pizza with Publisher and Director of Modernist Cuisine Stephanie Swane of Modernist Pizza.    \nThe history of pizza in Los Angeles is unlike most other cities\, says Brohner. According to some\, LA doesn’t even have a pizza history compared with New York and Chicago\, Naples and Rome to name just a few. According to others\, California has played an important but under appreciated role in the initial technological expansion and eventual proliferation of pizza franchises in the US which lead to the growth of both national and eventually international pizza chains that now dominate the fast-food landscape. \n \nStill others cite the rise of what they call “artisan pizza” beginning fairly recently with a handful of California-based chefs and pizza makers thinking about pizza crust and toppings and combinations in a whole new way.  This new sensibility contributed not to what some think of as California-style pizza but instead something much broader and more profound\, slow food–inspired\, chef-driven Artisan-style pizza as we will discuss at length during our virtual discussion. \n \nWe’ll start at the beginning of pizza in California\, in 1954\, “Big Ed” Plummer and Sherwood “Shakey” Johnson opened Shakey’s Pizza Parlor and Ye Public House in Sacramento\, California. \n \nWe’ll cover a “uniquely influential” restaurant called Chez Panisse. According to Modernist\, chef Alice Waters opened her restaurant with a then-radical concept: “Waters wanted to make fresh\, locals seasonal ingredients the centerpiece.”  A few years later\, Wolfgang Puck took the idea even further\, according to Modernist\, when he opened Spago in West Hollywood and hired pizza maker Ed LaDou\, “which turned out to be revelatory.” American pizza would never be the same again. \nSpago’s Signature Pizza: Sour Cream\, Shallots\, Lemon Juice\, Fresh Dill\, Artisan PIzza Dough\, EVOO\, Red onions\, Smoked Salmon\, Caviar\n  \nWe’ll try to connect all the dots in California’s short but colorful pizza history and describe how California-style pizza slowly but surely transformed the concept of pizza from one covered in pepperoni\, sausage and peppers to one topped with luxury items\, seasonal ingredients and multi-cultural flavors and how that became known as Artisan-style pizza in California and beyond… \n\nShakey’s Pizza – Sacramento\nChez Panisse – Berkeley\nSpago – West Hollywood\nCalifornia Pizza Kitchen – Beverly Hills\nPizzeria Bianco – Phoenix & Los Angeles\nPizzeria Mozza – Los Angeles\nApizza Scholls – Portland\nLovely’s Fifty Fifty – Portland\nTony’s Pizza Napoletana – San Francisco\nApollonia’s Pizzeria – Los Angeles\nRazza Pizza Artiginale – Jersey City\n\nAmerican Artisan style levitating pizza shoot\n  \nRegister for the March 23\, 2023 4pm PT virtual event here.\n \nRegister for Pizza City Fest LA April 29 & 30\, 2023 here.
URL:https://www.slowrisepizza.com/event/artisan-pizza-slowrise-modernist03-23-23
CATEGORIES:Free Webinar,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2023/03/slowrisepizza_modernist_artisan_pizzacityfestLA01.jpg
ORGANIZER;CN="Noel Brohner":MAILTO:info@slowrisepizza.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220526T170000
DTEND;TZID=America/Los_Angeles:20220527T190000
DTSTAMP:20220621T231059Z
CREATED:20220517T014507Z
LAST-MODIFIED:20220621T231059Z
UID:10000073-1653584400-1653678000@www.slowrisepizza.com
SUMMARY:Live Zoom Virtual Detroit Pizza Class with Chef Francisco Migoya of Modernist Pizza
DESCRIPTION:Virtual Detroit Pizza Class with Chef Francisco Migoya of Modernist Pizza – Intermediate Level 2 Class\nJoin us as we host our friends from Modernist Pizza in a class highlighting the most in-demand style of pizza right now: Detroit!\nTWO DAY CLASS: \nThursday\, May 26\, 2022| 5-7PM PST\nAND\nFriday\, May 27\, 2022 | 5-7PM PST\nModernist changed the game in 2011 with the publication of Modernist Cuisine\, which won the James Beard Award for Cookbook of the Year in 2012.  In 2017\, they published Modernist Bread\, which is widely regarded as the most comprehensive book to ever be written on baking (another James Beard winner\, by the way).  If all of that wasn’t enough\, they’ve just come out with Modernist Pizza\, a three volume mega-tome that explores pizza from all corners of the world. \nJoin us as we host Modernist’s Chef Francisco Migoya in a class you won’t want to miss.  Chef Migoya will show you how to make Detroit pizza in both a home oven and a professional deck oven.  And for those of you who think you need a deck oven or a pizza stone to make great Detroit pizza\, Chef Migoya will also provide tips on how to get great results out of a conveyor belt impingement oven!  \nWe will spend time busting pizza myths and discussing ingredients.  Do those San Marzano tomatoes really live up to the hype and do you actually need brick cheese from Wisconsin to make good Detroit pizza?  Chef Migoya will even teach you his “surround sound frico” technique.  If you’re a fan of crispy caramelized cheesy crust\, you’re going to want to check this one out. \nIn this two-part class (two hours per class)\, the Modernist team will share everything they’ve learned from their extensive research\, experiments\, and travel about Detroit-style pizza.   \nOn day one\, we will learn about the following:\n\nThe history of Detroit style pizza\nWho is making the best pizza\, both in Detroit and beyond\nThe anatomy of Detroit pizza \nThe Magic of Frico \nIngredients \nEquipment\nHow to mix the dough we will be baking the next day\n\nOn the second day\, things heat up.  We will do the following:\n\nTop and bake pizzas\nDiscuss dough relaxers\nMake Hollandaise as a pizza topping (!!!)\nAnd much more!\n\nAfter you register:\nYou will receive an email confirming your registration.  Then we will send you a link to your class materials which will include the dough formula and recipes for the toppings and sauces we will be using in class as well as a shopping list.  Lastly\, we’ll send you a Zoom webinar link to use on class days.  \nDon’t worry\, we’ll answer all of your pre-class questions via email.  We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. \nLastly\, we’ll send you a Zoom webinar link.  \nCheck out this link to the Essential Modernist Pizza Gear Guide and grab any tools you might be missing ahead of class.  And if you’re one of those people who always goes for a corner slice\, you might want to check this pan out.  It’s going to get crazy\, so don’t say we didn’t warn you! \nSuggested Pizza Class Prerequisites: Beginner Level 1 and Intermediate Level 1\nFROM MODERNISTCUISINE.COM\n“You can’t talk about Detroit-style pizza without talking about cheese. The crust has the light\, airy crumb and crispy bottom characteristic of all the bread-like pizza crusts. What differentiates a Detroit-style pizza is that the edge of the dough is bordered with cheese\, applied so that it comes right up against the sides of the baking pan. In the oven\, the cheese melts and bakes into a golden-brown\, crunchy crust. The best pieces to get are the corners since they have two crispy sides to them\, but the center ones are still plenty delicious. \nAnd not any cheese will do. For a traditional Detroit-style experience\, it has to be Wisconsin brick cheese mixed in equal parts with pizza cheese or cheddar cheese. Wisconsin brick cheese has a rich flavor best described as being like melted butter. If you can’t find brick cheese\, use a combination of white cheddar and mozzarella. \nWhile the other bread-like pizza doughs require a preferment\, our Detroit-style master dough can be made from start to finish on the day you want your pizza. After being mixed to nearly full gluten development\, it gets two 15-minute bench rests separated by a four-edge fold. This allows the gluten strands to relax\, making it easier to fit the dough into the pan. This is also the only one of our bread-like pizzas that is baked to order—all the others are baked ahead and then reheated—but this one can also be easily reheated with positive results. \nAnother distinguishing characteristic of Detroit-style pizza is the inclusion of semolina flour (about 15%) along with the bread flour\, which adds flavor\, gives the dough a nice color\, and makes it a bit easier to handle since semolina contains less gluten-forming proteins. Because this is a “day of” or direct dough\, with instant yeast the only leavener\, we kick-start its fermentation in two ways: by adding a lot more yeast (0.9%) and by increasing the water temperature to 30–30.5°C / 85–87°F (versus the usual 21°C / 70°F). You typically sacrifice some flavor with a faster fermentation\, but that is not the case with this dough.” \nMODERNIST CUISINE\nwww.modernistcuisine.com | @modcuisine | @fjmigoya\nPlease email us if you have any questions or comments at info@slowrisepizza.com\nTHIS CLASS HAS A NO REFUND POLICY.  IF YOU PURCHASE A TICKET TO THIS CLASS AND CANNOT ATTEND\, PLEASE EMAIL US IN ADVANCE OF THE CLASS AND WE WILL ALLOW YOU TO TRANSFER YOUR TICKET TO ANOTHER PERSON\, TIME PERMITTING.  
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-francisco-migoya-modernist-pizza-05-26-22-and-05-27-22
CATEGORIES:Intermediate Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2022/05/Virtual-Detroit-Pizza-Class-with-Chef-Francisco-Migoya-of-Modernist-Pizza-Presented-by-Noel-Brohner-of-Slow-Rise-Pizza.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-francisco-migoya-modernist-pizza-05-26-22-and-05-27-22
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220228T170000
DTEND;TZID=America/Los_Angeles:20220228T203000
DTSTAMP:20220307T080920Z
CREATED:20220124T050909Z
LAST-MODIFIED:20220307T080920Z
UID:10000070-1646067600-1646080200@www.slowrisepizza.com
SUMMARY:Live Zoom Artisan NY & Pan-Style Pizza Class with Poolish with Executive Chef Chris Keyser from U Street Pizza & Union Pasadena
DESCRIPTION:Live Zoom Artisan NY & Pan-Style Pizza with Poolish Class with U Street Pizza & Union Pasadena Chef Chris Keyser – Advanced Level 1\nMonday\, February 28\, 2022\nHave you ever wanted to know how a professional chef uses one dough to make both round pies and square?  How about using a traditional artisan bread preferment like poolish to make next-level pizza?  Finally\, how about incorporating whole wheat flour or sifted T-85 to make killer\, extra-crispy New York pizza?  Then this is the class for you!   \nWe can’t wait to show you how he’s using some of the best stuff available from Washington State’s Cairnspring Mills.  Chris will explain how he uses a mixture of artisan bread flour and organic high extraction flour to make the poolish that powers his pizza.   \nIf you want to mix along using the same flour as Chris is using\, we’ve got great news!  We’ve partnered up with Cairnspring Mills and they’re offering an exclusive discount code to Slow Rise Pizza students.  Use promo code SLOWRISE15 for 15% off all orders at cairnspring.com.  \nChris uses Glacier Peak bread flour and Organic Skagit 1109 Type-85 among others\, FYI\, but you can use any flour you like. \nOur friend Chris takes his pizza seriously.  He learned wood-fired pizza early on in his career with the legendary Marc Vetri\, working on the line at his world famous Osteria for many years perfecting his skills.  And in preparation for the opening of his current pizzeria\, he went home to Philadelphia to stage at some of our favorite spots in Philadelphia\, including Angelo’s\, Circles and Squares\, and Beddia. Chris will be teaching both round and square pizzas\, so there’s definitely something here for everyone! \nFrom Eater LA:\n“Keyser has East Coast Italian cooking in his bones\, having worked under Marc Vetri for years before moving to greater Los Angeles. Keyser previously told Robb Report that the pizza menu would focus on New York-style pies. “We’re looking for thin\, we’re looking for crispy\, and we’re looking for crack\, with a little bit of breadiness\,” he told the publication last month.”  \nThin?  Crispy?  Crackly?  Sign us up!  Actually sign yourself up\, because this class is going to be incredible. \nIn this Advanced deep-dive live Zoom virtual pizza class\, we will spend the better part of four hours exploring Chris’s take on NY Pizza. We will mix\, ferment\, shape\, divide\, ball\, pan\, top\, and bake.   \nChris will share recipes and procedures for:\n\nPetaluma Style: Organic Petaluma mozzarella\, grandma sauce\, pecorino romano\, California olive oil.\n\n\nCheese Pie: Tomato sauce\, mozzarella\, basil\n\n\nClam Pie: Little neck clams\, mozzarella\, fior di latte\, parsley\, fresh garlic\, lemon\, fiscalini cheddar.\n\n\nU Street House Salad: Summer squash\, caciocavallo\, muscatel ranch\, basil breadcrumbs.\n\nHere’s a bit more about Chris\, from UnionPasadena.com:\n“Chris Keyser was in his early twenties when he started his career with Marc Vetri.   He worked at Philadelphia mainstays Alla Spina\, Osteria\, Amis and Lo Spiedo.  He opened Vetri’s West Coast restaurant in Palo Alto and then moved to  Los Angeles to work with Akasha Richmond at AR Cucina . Keyser quickly won the recognition of L.A. food critics and earned AR Cucina a spot on LA Weekly’s “99 Essential Restaurants” list.  Eventually\, Chris’s passion led him to Italy.  He  spent the summer splitting his time at prestigious restaurants including Michelin-starred Frosio. He credits his time at the highly touted Cucina Cereda for the deeper development of his style. “ \nAfter You Register: \nWe will send you a link containing instructions to prepare your poolish in advance of the class\, as well as your dough\, toppings\, and everything else you’ll need for our time spent together.  After that\, you’ll receive an additional link to the Zoom webinar.  By preparing a batch of Chris’s dough a day in advance of the class\,  you will be able to use that dough to bake along with him on Zoom.  You should also make sure your poolish is ready to go by class time. This will allow you to mix a second batch live with us during class for you to then bake on your own time.   \nDon’t worry\, we’ll answer all of your pre-class questions via email.  We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. \nWe’ll also send you additional directions including instructions narrowing down the list of recipes and procedures we’ll be focusing on during the class.   \nSuggested Pizza Class Pre-Requisites: Intermediate Level 1 & Advanced Level 1 \nU STREET PIZZA | UNION PASADENA\nwww.unionpasadena.com | www.ustreetpizza.com\n@unionpasadena | @ustreetpizza\n37 E Union St.\, Pasadena\, CA 91101 \nPlease email us if you have any questions or comments at info@slowrisepizza.com
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-chris-keiser-u-street-pizza-union-pasadena-02-28-22
CATEGORIES:Advanced Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2022/01/slow-rise-pizza-u-street-pizza-union-pasadena-chris-keyser.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-chris-keiser-u-street-pizza-union-pasadena-02-28-22
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220226T100000
DTEND;TZID=America/Los_Angeles:20220226T133000
DTSTAMP:20220221T180547Z
CREATED:20220130T195614Z
LAST-MODIFIED:20220221T180547Z
UID:10000071-1645869600-1645882200@www.slowrisepizza.com
SUMMARY:Clase de Pizza al Molde estilo argentino con el Chef Roberto Petersen de Buenos Aires (con interpretación simultánea al español)
DESCRIPTION:Clase de Pizza al Molde estilo argentino con el Chef Roberto Petersen de Buenos Aires (con interpretación simultánea al español) – Nivel Principiante/Intermedio 2\nSábado 26 de febrero de 2022 – 15:00 hs Buenos Aires – 10:00 a.m. Los Angeles Pacific Standard \nInscripción a la clase y versión en inglés de esta página\nRegistration & English language translation of this page\nEl pizzero\, famoso chef y personalidad de la televisión Roberto Petersen nos enseña a hacer Pizza al Molde\, Fugazza\, Fainá\, Empanadas de carne y más… en inglés.\nLos argentinos se toman la pizza muy en serio.  Resulta que los italianos no sólo emigraron a la ciudad de Nueva York\, y Buenos Aires tiene una movida pizzera que lo demuestra.  El galardonado chef Roberto Petersen es un apasionado de la pizza y\, más concretamente\, de la pizza argentina.  Nos enseñará algunos deliciosos estilos al molde\, incluyendo una apetitosa pizza de cebolla (Fugazza) y otra Pizza al Molde con anchoas\, alcaparras y tomates.  Y\, por supuesto\, ¡empanadas de carne!  E incluso una delicia local que pocos conocen fuera de Sudamérica\, la Fainá. \nNoel conoció a Roberto el año pasado cuando el famoso chef vino a una de nuestras clases de pizza por Zoom en vivo (en realidad\, Roberto asistió a las tres – Principiante\, Intermedio y Avanzado 1)\, y nos entusiasmó ver que un pizzero tan consumado se tomara el tiempo de su apretada agenda para mejorar sus habilidades con la masa durante sus horas libres.  Para los que no lo sepan\, Roberto Petersen es un nombre muy conocido en Argentina y presenta varios programas de televisión.  Su trabajo en “Los Petersen” le valió un premio Martín Fierro\, el más alto galardón de la televisión y la radio argentina. \nSi se pregunta qué tiene de único la pizza argentina\, esto es lo que dice Modernist Pizza:\n“…si se compara la pizza de Argentina con la de su país de origen\, Italia\, ambas son muy diferentes.  La pizza argentina también es diferente de la pizza neoyorquina\, aunque ambas estén a un paso de Italia y hayan nacido en una época similar.  No estamos hablando sólo de diferentes opciones de ingredientes locales.  Es mucho más profundo que eso: una especie de experimento alternativo en la historia de la pizza”. \nEl chef Jeffrey Merrihue\, de Los Ángeles\, escribió un breve pero excelente libro sobre la pizza y dijo lo siguiente sobre Buenos Aires\, a la que Merrihue llama el “segundo centro” de la pizza después de Nápoles\, Italia:\nLa mayoría de los amantes de la pizza piensan que la pizza fue directamente de Nápoles a Nueva York y desconocen la capital de la pizza de América Latina que precedió a la revolución neoyorquina.  En Buenos Aires se encuentra una pizza de altísima calidad con una personalidad propia\, así como la poderosa fugazetta que debería ser consagrada como tesoro de la UNESCO. \nLa primera pizza de la que se tiene constancia fue siete años antes de la invención de la Margherita\, en Nápoles\, por un panadero napolitano\, Nicolás\, que vendía una sencilla receta de masa\, ajo\, aceite de oliva y cebolla en un horno alquilado en las calles del barrio de La Boca en 1882. \nAgustín Banchero creó entonces la legendaria “Fugazetta” en su panadería Riachuelo (1889).  Su hijo Juan fundó entonces Banchero (1932).  Su aporte de la Fugazetta al mundo de la pizza es realmente épico.  Es un plato hondo de cebolla\, mozzarella\, pimienta negra y aceite de oliva.  Las Cuartetas (1936) también es famosa a nivel local por la Pizza Salvatore hecha con mozzarella y anchoas.  Desde entonces\, Las Cuartetas y otras famosas pizzerías como Guerrín (1932) y El Cuartito (1934) han servido estas especialidades regionales a un Buenos Aires que las adora.  La mejor Fugazetta se sirve en La Mezzetta (1939) -asegúrese de pedirla con fainá que se deslizan por debajo o por encima de la porción y que no verá en ningún otro lugar. \nAquí hay más información sobre Roberto\, de elgourmet.com:\nNacido en Buenos Aires en el año 1968\, Roberto empezó en la cocina de la mano de su abuela materna.\nDesde muy pequeño colaboró en el restaurante de su madre en San Isidro\, Buenos Aires\, donde dio sus primeros pasos como ayudante de cocina.\nRoberto estudió bioquímica en la Universidad de Buenos Aires. Sin embargo\, se dedicó de lleno a la gastronomía estudiando en las mejores escuelas del país y luego perfeccionándose en importantes escuelas del mundo. \nEn 1993 ganó el premio anual al mejor chef argentino\, junto a su hermano Christian\, con quien luego ganó los tres primeros premios en el torneo de maestros chilenos. Actualmente es miembro de la Academie Culinaire de France\, y de la Academia Nacional Bocuse d´Or Argentina.\nFundador de Los Petersen Cocineros\, junto a su hermano\, se dedica a la alta cocina en Argentina desde hace más de 25 años.\nLos tres ámbitos en donde se desempeña son: restaurante\, catering y tv show. Dentro del sector del catering\, realiza eventos corporativos y a particulares brindando un servicio de altísima calidad. \nRoberto Petersen ha logrado que su nombre sea sinónimo de buena cocina\, y hoy integra el equipo de elgourmet.com junto a su hermano Christian en el programa “Los auténticos Petersen”. \nTambién estamos emocionados de anunciar el *Debut Global* de nuestro Simulcast en español\n¡Así es\, amigos!  Haremos interpretación simultánea (traducción oral) en tiempo real para que nuestros amigos pizzeros hispanohablantes y los fans de Roberto puedan sumarse a la diversión también. \nEn esta clase virtual de pizza en vivo de Zoom de nivel intermedio\, pasaremos la mayor parte de tres horas y media explorando la pizza artesanal con Roberto. Mezclaremos\, fermentaremos\, daremos forma\, dividiremos\, haremos bolas\, moldearemos\, cubriremos y hornearemos juntos. \nDespués de inscribirse:\nRecibirás un correo electrónico confirmando tu inscripción.  En segundo lugar\, te enviaremos un enlace con las instrucciones para preparar tu masa antes de la clase\, así como tus ingredientes y todo lo que necesitarás para pasar el tiempo juntos. Por último\, te enviaremos un enlace al webinar de Zoom para la clase virtual.  Si preparas un lote de la masa de Roberto unos días antes de la clase\, podrás usar esa masa para hornear con él en Zoom.  No te preocupes\, responderemos a todas tus preguntas previas a la clase por correo electrónico.  Estamos seguros de que esta clase virtual de pizza en profundidad le dará la oportunidad de hacer todas sus preguntas candentes sobre la pizza artesanal. \nPizza Zën\npizzazen.com.ar| @robertopetersen_ @pizzazen\n 
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-roberto-petersen-al-molde-argentina-spanish-02-26-22
CATEGORIES:Beginner Class,Intermediate Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2022/01/slow-rise-pizza-roberto-petersen-pizza-al-molde02.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-roberto-petersen-al-molde-argentina-spanish-02-26-22
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220226T100000
DTEND;TZID=America/Los_Angeles:20220226T133000
DTSTAMP:20220219T162726Z
CREATED:20220124T045226Z
LAST-MODIFIED:20220219T162726Z
UID:10000069-1645869600-1645882200@www.slowrisepizza.com
SUMMARY:Live Zoom Argentine-Style Pan Pizza "Al Molde" Class with Chef Roberto Petersen from Buenos Aires (with Spanish Simulcast)
DESCRIPTION:Live Zoom Argentine-Style Pan Pizza “Al Molde” Class with Chef Roberto Petersen from Buenos Aires (with Spanish Simulcast) – Beginner/Intermediate Level 2\nSaturday\, February 26\, 2022\nSpanish language translation of this page\nPizza Maker\, Celebrity Chef and International TV Personality Roberto Petersen teaches us how to make Argentinian “al Molde” (Pan Pizza)\, Fugazzeta\, Faina\, Beef Empanadas and more…in English.\nArgentinians take their pizza seriously.  It turns out Italians didn’t only emigrate to New York City\, and Buenos Aires has the pizza scene to prove it.  Award winning Chef\, Roberto Petersen\, is passionate about pizza\, and more specifically\, Argentinian pizza.  He’ll be teaching us some delicious pan styles\, including a mouth watering onion pizza stuffed with cheese (Fugazzetta) and another Pizza al Molde featuring anchovies\, capers\, and tomatoes.  And\, of course\, beef empanadas!  And even a local treat that few outside of South American know about\, Faina.  \nNoel met Roberto last year when the famous chef was spotted in one of our Live Zoom pizza classes (actually\, Roberto attended all three – Beginner\, Intermediate and Advanced 1)\, and we were excited to see such an accomplished pizza chef taking the time out of his busy schedule to improve his dough skills during his off hours!  For those of you who might not know\, Roberto Petersen is a household name in Argentina specifically (and Latin American in general) and hosts multiple television shows.  His work on “Los Petersen” won him a Martín Fierro Award\, the highest honor for Argentine television and radio. \nIf you’re wondering what’s so unique about Argentinian pizza\, here’s what Modernist Pizza has to say:\n“…if you compare the pizza in Argentina to the pizza in its Italian homeland\, the two are very different.  Argentinian pizza is also different from New York pizza\, even though they’re both one step removed from Italy and came of age during a similar time frame.  We’re not just talking about different topping choices based on local ingredients.  It’s much more profound than that–a kind of alternative experiment in the history of pizza.” \nLos Angeles’ own Chef Jeffrey Merrihue wrote a short but excellent book on pizza and had this to say about Buenos Aires\, which Merrihue calls the “second center” of pizza after Naples Italy:\nMost pizza lovers think pizza went straight from Naples to New York and are unaware of the pizza capital of Latin America that predated the New York revolution.  In Buenos Aires you will find supremely high quality pizza with a distinct personality\, as well as the mighty fugazzeta which should be enshrined as an UNESCO treasure.   \nThe first recorded pizza was seven years before the invention of the Margherita in Naples by a Neapolitan baker Nicolas who sold a simple recipe of dough\, garlic\, olive oil and onion from a rented oven on the streets in “La Boca” neighborhood in 1882.   \nAgustin Banchero then created the legendary cheesy “Fugazzeta” in his bakery Riachuelo (1889).  His son Juan then founded Banchero (1932).  His contribution of Fugazetta to Pizzadom is truly epic.  It is a deep dish of onions\, mozzarella\, black pepper and olive oil.  Las Cuartetas (1936) is also famous locally for the Pizza Salvatore made with mozzarella and anchovies.  Since then Las Quartetas and other famous pizzerias like Guerrin (1932) and El Cuartito (1934) have served these regional specialties to an adoring Buenos Aires.  The best Fugazetta is served at La Mezzetta (1939) –make sure to order it with the edible chickpea plates [called Faina] that slide under or on top of the slice and which you will see nowhere else. \nHere’s some more info on Roberto\, translated to English\, from elgourmet.com:\n“Born in Buenos Aires in 1968\, Roberto started in the kitchen with his maternal grandmother. From a very young age he collaborated in his mother’s restaurant in San Isidro\, Buenos Aires\, where he took his first steps as a kitchen assistant.  Roberto studied biochemistry at the University of Buenos Aires. However\, he dedicated himself fully to gastronomy\, studying at the best schools in the country and then perfecting his skills at important schools around the world.  In 1993 he won the annual award for the best Argentine chef\, together with his brother Christian\, with whom he later won the first three prizes in the Chilean masters tournament.   \nHe is currently a member of the Academie Culinaire de France\, and of the Academia Nacional Bocuse d’Or Argentina.  Founder of Los Petersen Cocineros\, together with his brother\, he has been dedicated to haute cuisine in Argentina for more than 25 years.  The three areas in which he works are: restaurant\, catering\, and TV shows. Within the catering sector\, he handles corporate and private events providing high quality service.  Roberto Petersen has made his name synonymous with good cuisine\, and today he is part of the elgourmet.com network together with his brother Christian in the program “Los auténticos Petersen.” \nWe’re also excited to announce the *Global Debut* of our Spanish Simulcast\nThat’s right\, folks!  We’ll be doing simultaneous interpretation (verbal translation) in real time so our Spanish speaking pizza friends and fans of Roberto can join in on the fun too. \nIn this Intermediate Level 2 live Zoom virtual pizza class\, we will spend the better part of three and a half hours exploring artisan pizza with Roberto. We will mix\, ferment\, shape\, divide\, ball\, pan\, top\, and bake together. \nAfter you register:\nYou will receive an email confirming your registration.  Secondly\, we will send you a link to instructions on preparing your dough in advance of the class\, as well as your toppings and everything else you’ll need for our time spent together. Finally\, we will send you a Zoom webinar link for the virtual class.  By preparing a batch of Roberto’s dough a few days in advance of the class\,  you will be able to use that dough to bake along with him on Zoom.  Don’t worry\, we’ll answer all of your pre-class questions via email.  We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. \nSuggested Pizza Class Pre-Requisites: Beginner Level 1 or Intermediate Level 1\nPizza Zën\npizzazen.com.ar | @robertopetersen_   @pizzazen\nPlease email us if you have any questions or comments at info@slowrisepizza.com
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-roberto-petersen-al-molde-argentina-02-26-22
CATEGORIES:Beginner Class,Intermediate Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2022/01/slowrisepizza_roberto-petersen-argentina-pizza-al-molde01.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-roberto-petersen-al-molde-argentina-02-26-22
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220207T170000
DTEND;TZID=America/Los_Angeles:20220207T203000
DTSTAMP:20220206T070042Z
CREATED:20220111T233057Z
LAST-MODIFIED:20220206T070042Z
UID:10000068-1644253200-1644265800@www.slowrisepizza.com
SUMMARY:Live Zoom Detroit-Style Pan Pizza Class with Executive Pizzaiolo Lee Hunzinger from Zoli's\, Cane Rosso & Thunderbird Pies
DESCRIPTION:Live Zoom Detroit-Style Pan Pizza Class with Executive Pizzaiolo Chef Lee Hunzinger from Zoli’s\, Cane Rosso and now Thunderbird Pies – Advanced Level 2\nMonday\, February 7\, 2022\nMake Detroit-Style Pizza and learn to work with everybody’s favorite preferment\, Poolish\, with World Champion Pizzaiolo\, Lee Hunzinger.\nJoin World Pizza Champion and 2019 Caputo Cup winner Lee Hunzinger as he teaches us how to make his take on Detroit-Style Pizza. Working as the Corporate Executive Pizzaiolo for Zoli’s and Cane Rosso\, Lee has been featured in PMQ Magazine and Zoli’s was listed among the best pizzerias in America by Thrillist. The Daily Meal also has placed both Zoli’s and Cane Rosso in the top 101 Pizzerias of America. Ever pushing the envelope\, Lee and company opened Thunderbird Pies in Dallas to showcase their superb take on this beloved style. \nLee is a master of some of our favorite regional styles: New York Pizza\, Neapolitan Pizza\, Stuffed Pizza\, Sicilian Pizza\, Garlic Knot Pizza\, and probably almost anything else you can imagine.  Don’t take our word for it\, his work speaks for itself.  Check out these mouth watering instagram feeds: \nwww.instagram.com/canerossotx\nwww.instagram.com/zolisnypizza \nAnd\, in case you wanna know more about the double-stuffed garlic knot studded MEATZILLA photo we featured on our Instagram\, here are a few links to feed your curiosity… \nMeatzilla Returns to Terrorize Dallas With Tons of Pepperoni and Sausage\nWatch the Making of Zoli’s Sixteen-Pound Pizza\, the Meatzilla 2.0 \nThe reason you’re here  though\ is to get an inside look at his Detroit process.  We’re head over heels for this stuff… \nhttps://www.instagram.com/thunderbirdpies \nIn this Advanced deep-dive live Zoom virtual pizza class\, we will spend the better part of four hours exploring Detroit Pizza. We will mix\, ferment\, shape\, divide\, ball\, pan\, top\, and bake.  Lee will be sharing parbaking secrets along with recipes and procedures for: \n\nThe Thunder Mifflin\nThe Santana Champ\nThe Dope Sopp’\nHot Soppressata Marmelade\nHouse Tomato Sauce\n\n*PLEASE NOTE* \nLee’s poolish\, when scaled down for home baking\, uses a very small amount of yeast.  For this reason we highly recommend that you purchase a precision scale like this or this.  It should be capable of measuring to the hundredth of a gram.  We think it’s a good idea to have one for measuring yeast anyway\, and certainly worth the small investment. Also you may want to have something similar to this Lloyd 8-inch x 10-inch pan for the class but any pan you have will work. \nAfter you register: \nYou will receive an email confirming your registration.  Then we will send you a link to instructions on preparing your dough in advance of the class\, as well as your toppings and everything else you’ll need for our time spent together. By preparing a batch of Lee’s dough a few days in advance of the class\,  you will be able to use that dough to bake along with him on Zoom.  You should also make sure your poolish is ready to go by class time. This will allow you to mix a second batch live with us during class for you to then bake on your own time. Don’t worry\, we’ll answer all of your pre-class questions via email.  We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. \nWe’ll also send you additional directions including instructions narrowing down the list of recipes and procedures we’ll be focusing on during the class. Lastly\, we’ll send you a Zoom webinar link. \nSuggested Pizza Class Pre-Requisites: Intermediate Level 1 & Advanced Level 1 \nZOLI’S NY PIZZA | THUNDERBIRD PIES | CANE ROSSO\n@zolisnypizza | @thunderbirdpies |@canerossotx | @pizzalee33 \nPlease email us if you have any questions or comments at info@slowrisepizza.com
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-lee-hunzinger-zolis-02-07-22
CATEGORIES:Advanced Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2022/01/slow-rise-pizza-lee-hunzinger-thunderbird02.jpg.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-lee-hunzinger-zolis-02-07-22
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220205T100000
DTEND;TZID=America/Los_Angeles:20220205T133000
DTSTAMP:20220202T170214Z
CREATED:20211222T021146Z
LAST-MODIFIED:20220202T170214Z
UID:10000064-1644055200-1644067800@www.slowrisepizza.com
SUMMARY:Live Zoom Sourdough Pizza Class with Chef Dan Richer from Razza Pizza Artigianale (+ eBook)
DESCRIPTION:Virtual Sourdough Pizza Class with Dan Richer from Razza (+ eBook) – Advanced Level 2\nSaturday\, February 5\, 2022\nCook the Book with Dan Richer of Razza Pizza Artigianal\, award-winning artisan pizza maker and New York Times best-selling author of The Joy of Pizza\nDan’s pizza is so good\, the New York Times published a three-star review of his pizzeria with the headline\, “Is New York’s Best Pizza in New Jersey?” The answer of course from food critic Pete Wells was a resounding yes. \nIn this Advanced deep-dive live Zoom virtual pizza class\, we will spend the better part of four hours exploring artisan pizza with the most sought after pizza maker in the US. We will mix\, ferment\, shape\, divide\, ball\, stretch\, top\, bake and focus on the following recipes\, techniques and concepts… \n\nMargherita Pizza\nMushroom Pizza\nPotato Pizza*\nSame Day Sourdough\nChoose Your Own Adventure Dough\nPizza Evaluation Rubric\nHome Ovens and High Temperature Ovens\nSourdough Starter Feeding & Maintenance\nAnd so much more…\n\nAfter you register\, we will send you a link to redeem your virtual eBook version of The Joy of Pizza\, which was written with NYT Best Selling author Katie Parla\, as well as a Zoom webinar link for the virtual class. The eBook will contain instructions to prepare your sourdough starter in advance of the class\, as well as your dough\, toppings and everything else you’ll need for our time spent together during class.  Then\, once class begins\, we will do it all again together over Zoom. \nBy preparing a sourdough starter in advance of our class\, as well as a batch of Dan’s dough\, you will be able to mix along with Dan\, as well as bake pizza in your oven while Dan bakes in his.  Don’t worry\, we’ll answer all of your pre-class questions via email.  We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. \nWe’ll also send you additional directions including instructions narrowing down the list of recipes and procedures we’ll be focusing on during the class.  Additionally\, Dan will share a bonus recipe for Potato Pizza* with us that you can’t find in the book along with many other insights. \nSuggested Pizza Class Pre-Requisites: Intermediate Level 1 & Advanced Level 1 \nWARNING: THIS IS A NO REFUNDS\, NO EXCEPTIONS CLASS. BECAUSE WE KNOW THAT THE CLASS WILL SELL OUT AND BECAUSE WE ARE ISSUING EACH ATTENDEE A ONE-TIME REDEEMABLE VOUCHER FOR AN E-BOOK\, ALL SALES ARE ABSOLUTELY FINAL.  PLEASE UNDERSTAND THIS BEFORE YOU GO AHEAD WITH YOUR PURCHASE.  THANK YOU IN ADVANCE FOR YOUR CAREFUL CONSIDERATION OF THIS POLICY. \nMore about the book from the Publisher…\n“Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant\, Razza\, is among the best one can eat in the United States\, if not the world. Now\, Richer shares all he has learned about baking pizza with a crisp\, caramelized rim; a delicate\, floral-scented crumb; and a luscious combination of sauce\, cheese\, and toppings that gets as close to perfection as any mortal may dare. \nSuited to beginning home bakers and professionals alike\, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox\, and even wood-fired outdoor pizza ovens. \nThe Joy of Pizza is rich with step-by-step photography\, links to instructional videos\, and portraits of every pizza before and after it meets the heat of the oven-so you’ll know exactly what to do to create superior results. \nThe ingredients are simple. The methods are straightforward. And the results are deliriously delicious.” \nRAZZA Pizza Artigianale\nwww.razzanj.com | @razzanj\n275 Grove Street\, Jersey City\, NJ 07302 \nPlease email us if you have any questions or comments at info@slowrisepizza.com \n 
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-dan-richer-razza-sourdough-02-05-22
CATEGORIES:Advanced Class,Live Virtual Class
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-dan-richer-razza-sourdough-02-05-22
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220129T140000
DTEND;TZID=America/Los_Angeles:20220129T173000
DTSTAMP:20220701T204613Z
CREATED:20220101T233016Z
LAST-MODIFIED:20220701T204613Z
UID:10000067-1643464800-1643477400@www.slowrisepizza.com
SUMMARY:FOODHEIM LIVE: Live Zoom Pan Pizza Class with Eric Wareheim (+eBook)
DESCRIPTION:FOODHEIM LIVE: Live Zoom Pan Pizza Class with Eric Wareheim (+eBook) – Intermediate Level 2\nJoin our favorite director\, producer\, actor\, winemaker\, and all around pizza fanatic Eric Wareheim as he teaches us everything we need to know to throw a darn good pizza party!   \nThe first 50 people to register for the class will receive a hardcover copy of FOODHEIM while the other lucky attendees will receive a link to download the eBook copy of FOODHEIM. \nFOODHEIM is a New York Times Bestseller and was named one of the best cookbooks of the year by the New York Post.   \nSaturday\, January 29\, 2022\nYou never know what’s going to happen when Eric Wareheim invites you over for a pizza party\, and this will be no exception!  In this class\, we’ll learn all the secrets to preparing Eric’s signature Personal Pan Pep Pep\, Cheesy Dippers\, and Eric’s own take on Detroit Style! We will mix\, ferment\, divide\, shape\, divide\, ball\, pan\, top\, and bake together.  \n\nPersonal Pan Pep Pep Pizza – Inspired by Pizzahut – P.86\nCheesy Dippers – Inspired by Papa John’s Cheese Bread – P.85\nDetroit-Style Pizza **Bonus Recipe** \nSurprise Yummers\nPizza & Wine Pairing\nMORE INFO TO COME…\n\nPraise for FOODHEIM:\n“Wareheim’s passion for delicious meals\, high-quality ingredients\, smartly paired wines\, and throwing food-centric parties is one hundred percent sincere. And infectious.” \n—Los Angeles Magazine \n“This is a fun book for people who are down to have fun with cooking\, eating\, and entertaining.”\n—Food & Wine \n“Anyone can cook\, but only the fearless can be great. Eric is fearless\, curious\, creative; his door is always open for the unexpected. Eric can cook\, and this book shows us how much he loves it.”\n—Massimo Bottura\, chef\, Osteria Francescana \n“You will forever see\, feel\, and taste shapes and sizes that are both familiar and foreign but always delicious. I love the perspective and love this instant classic.”\n—Chris Bianco\, chef and author of Bianco \nAfter you Register:\nOnce the first 50 people have registered\, we will mail everyone their hardcover copies of FOODHEIM.  That mail blast is scheduled to begin on January 15\, possibly earlier.  Following that\, additional eBooks will be sent out within 24 hours of each class registration.  To follow\, all class registrants will receive an update including a link to class files including a shopping list\, bonus Detroit-style pizza recipe\, as well as additional instructions to prepare your dough\, toppings\, and everything else you’ll need for our time spent together during class. Finally\, we will send each attendee an email with a secure Zoom webinar link for the virtual class.  \nBy preparing a batch of Eric’s dough a day in advance of the class\, you will be able to use that dough to bake along with him on Zoom.  You will also mix a second batch of dough live with us during class for you to bake on your own time.  Don’t worry\, we’ll answer all of your pre-class questions via email. \nEric will be teaching us how to make his 6-inch pan pizza\, so you’ll probably want a circular pan in that size. Something like this Lloyd 6-inch x 2-inch pan should work well.  He’ll also be doing Detroit-style pizza\, so you may want to have something similar to this Lloyd 8-inch x 10-inch pan. \nSuggested Pizza Class Pre-Requisites: Beginner Level 1 & Intermediate Level 1\nATTENTION: THIS IS A NO REFUNDS\, NO EXCEPTIONS CLASS. BECAUSE WE KNOW THAT THE CLASS WILL SELL OUT AND BECAUSE WE ARE SENDING THE FIRST 50 ATTENDEES A COPY OF FOODHEIM (A ONE-TIME REDEEMABLE VOUCHER FOR AN E-BOOK WILL BE SENT TO THE REST OF THE ATTENDEES)\, ALL SALES ARE ABSOLUTELY FINAL.  PLEASE UNDERSTAND THIS BEFORE YOU GO AHEAD WITH YOUR PURCHASE.  THANK YOU IN ADVANCE FOR YOUR CAREFUL CONSIDERATION OF THIS POLICY. \nIN ADDITION: WE WILL ASK FOR YOU TO PLEASE FILL INCLUDE YOUR CURRENT MAILING ADDRESS WHEN YOU REGISTER AND PAY FOR THIS CLASS.  THIS IS VERY IMPORTANT.  IF YOU ARE ONE OF THE FIRST 50 PEOPLE TO REGISTER FOR THIS CLASS\, YOU ARE ENTITLED TO RECEIVE A HARDCOVER BOOK INCLUDED IN THE PRICE OF THIS CLASS…BUT WE WILL NEED YOUR CURRENT MAILING ADDRESS IN ORDER TO PLACE THE ORDER ON YOUR BEHALF.  PLEASE UNDERSTAND THAT YOU WILL ONLY RECEIVE AN eBOOK IF YOU DO NOT PROVIDE A CURRENT MAILING ADDRESS AS REQUESTED.  U.S. ADDRESSES ONLY.  THANK YOU IN ADVANCE FOR YOUR COOPERATION. \nMore about the book from the Publisher…\n“Director and actor Eric Wareheim might be known for his comedy\, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips\, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine\, the freshest seafood crudos\, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. \nIn Foodheim\, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers\, tacos)\, grandma foods (pasta\, meatballs)\, and juicy foods (steak\, ribs). Alongside recipes for Chicken Parm with Nonna Sauce\, Personal Pan Pep Pep\, and Crudite Extreme with Dill Dippers\, you will discover which eight cocktail recipes you should know by heart\, how to saber a bottle of bubbly\, and what you need to do to achieve handmade pasta perfection at home. \nWritten with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim’s evolution as a drinker\, how to baby your pizza dough into pie perfection\, and more\, Foodheim is the ultimate book for anyone who lives to eat.” \n@ericwareheim\nPlease email us if you have any questions or comments at info@slowrisepizza.com
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-eric-wareheim-01-29-22
CATEGORIES:Beginner Class,Intermediate Class,Live Virtual Class
ATTACH;FMTTYPE=image/jpeg:https://www.slowrisepizza.com/wp-content/uploads/2021/12/slow-rise-pizza-live-zoom-pizza-class-eric-wareheim-.jpg
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-eric-wareheim-01-29-22
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220124T160000
DTEND;TZID=America/Los_Angeles:20220124T193000
DTSTAMP:20220113T061245Z
CREATED:20211231T000753Z
LAST-MODIFIED:20220113T061245Z
UID:10000066-1643040000-1643052600@www.slowrisepizza.com
SUMMARY:Live Zoom Artisan Pizza Class with Danny DiGiampietro from Angelo’s Pizzeria South Philly
DESCRIPTION:Virtual Artisan Pizza Class Featuring Both Hearth-Style and Pan Pizza with Owner/Operator Danny DiGiampietro of Angelo’s Pizzeria South Philly – Advanced Level 2\nWhen Dave Portnoy of Barstool Sports visited Philadelphia\, he stopped by Angelo’s Pizzeria. While examining his slice he mused\, “Good undercarriage\, good crust\, good crisp there.”  Then he tasted it.  “That’s the best pizza in Philadelphia…this is spectacular pizza\, real deal pizza right here.”\nMonday\, January 24\, 2022\nHaving a background in artisan bread makes Danny DiGiampietro our kind of pizza maker. If you’re interested in artisan bread recipes\, techniques and preferments\, Danny’s passion for fermentation\, gluten development and technique of using a poolish in his pizza dough is right up your alley. \n\nNo slices\n\nNo phone – no calling ahead\n\nNo credit cards – cash only\n\nNo bullshit\n\nNo\, really!\n\nAlso\, just in case nobody told you\, we’re telling you now. Something’s happening in Philadelphia\, something special. And it’s not just Philly cheese steaks. It’s pizza. That’s right\, pizza! In case you blinked\, you might not have noticed that great pizza places have been sprouting up all over Philly.  Heard of any of these next-level Philadelphia pizzerias? \n\nPizza Jawn\nPizza Shackamaxon\nCircles + Squares\nPizzeria Beddia\n\nAnd finally\, for those of you that missed it\, here’s a link to our PizzaZoom2020 interview to give you a little back story on Danny’s life and how he fell in love with artisan bread and pizza. (We put him in the unenviable position of following the one and only Chris Bianco in the virtual line-up and not only did Danny roll with it but me may have out-talked and even out-cursed Chris. See for yourself if you don’t believe us.) \nAfter you register…\nWe will send a link to our class files which will include recipes and a shopping list\, which will include instructions to prepare your poolish in advance of the class\, as well as your dough\, toppings\, and everything else you’ll need for our time spent together during class.   \nBy preparing a poolish in advance of our class\, you will be able to mix your dough simultaneously with Danny and the rest of us during class.  By preparing a batch of dough in advance of class as well\, you will then be able to bake in your oven while Danny bakes in his oven and the rest of class bakes in theirs.   \nWe’ll also send you additional instructions and links for purchasing pizza pans in case you don’t already have a pan you like or would like to try something new.  And finally\, just before class. we’ll sen you your very own secure link to the Zoom webinar.   \nAnd please don’t worry. We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. We’ll answer all of your pre-class questions via email.   \nSuggested Pizza Class Pre-Requisites: Intermediate Level 1 & Advanced Level 1\nANGELO’S PIZZERIA\nwww.angelospizzeriasouthphiladelphia.com | @angelos_pizzeria_south_philly\n736 S. 9th St\, Philadelphia\, PA 19147\nPlease email us if you have any questions or comments at info@slowrisepizza.com\n \n**WARNING: RATED R FOR ADULT LANGUAGE**
URL:https://www.slowrisepizza.com/event/live-artisan-pizza-class-danny-diampietro-angelos-pizzeria-south-philly-01-24-22
CATEGORIES:Advanced Class,Live Virtual Class
LOCATION:https://www.slowrisepizza.com/event/live-artisan-pizza-class-danny-diampietro-angelos-pizzeria-south-philly-01-24-22
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220108T100000
DTEND;TZID=America/Los_Angeles:20220108T133000
DTSTAMP:20220630T224433Z
CREATED:20211221T032906Z
LAST-MODIFIED:20220630T224433Z
UID:10000062-1641636000-1641648600@www.slowrisepizza.com
SUMMARY:Live Zoom Sourdough Pizza Class with Chef Dan Richer from Razza Pizza Artigianale (+ eBook)
DESCRIPTION:Virtual Sourdough Pizza Class with Dan Richer from Razza (+ eBook) – Advanced Level 2\nCook the Book with Dan Richer of Razza Pizza Artigianal\, award-winning artisan pizza maker and New York Times best-selling author of The Joy of Pizza \nSaturday\, January 8\, 2022\nSaturday\, January 22\, 2022\nSaturday\, February 5\, 2022 \nDan’s pizza is so good\, the New York Times published a three-star review of his pizzeria with the headline\, “Is New York’s Best Pizza in New Jersey?” The answer of course from food critic Pete Wells was a resounding yes. \nIn this Advanced deep-dive live Zoom virtual pizza class\, we will spend the better part of four hours exploring artisan pizza with the most sought after pizza maker in the US. We will mix\, ferment\, shape\, divide\, ball\, stretch\, top\, bake and focus on the following recipes\, techniques and concepts… \n\nMargherita Pizza\nMushroom Pizza\nPotato Pizza*\nSame Day Sourdough\nChoose Your Own Adventure Dough\nPizza Evaluation Rubric\nHome Oven Techniques & Hacks\nSourdough Starter Feeding & Maintenance\nAnd so much more…\n\nAfter you register\, we will send you a link to redeem your virtual eBook version of The Joy of Pizza\, which was written with NYT Best Selling author Katie Parla\, as well as a Zoom webinar link for the virtual class. The eBook will contain instructions to prepare your sourdough starter in advance of the class\, as well as your dough\, toppings and everything else you’ll need for our time spent together during class.  Then\, once class begins\, we will do it all again together over Zoom. \nBy preparing a sourdough starter in advance of our class\, as well as a batch of Dan’s dough\, you will be able to mix along with Dan\, as well as bake pizza in your oven while Dan bakes in his.  Don’t worry\, we’ll answer all of your pre-class questions via email.  We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions. \nWe’ll also send you additional directions including instructions narrowing down the list of recipes and procedures we’ll be focusing on during the class.  Additionally\, Dan will share a bonus recipe for Potato Pizza* with us that you can’t find in the book along with many other insights. \nSuggested Pizza Class Pre-Requisites: Intermediate Level 1 & Advanced Level 1 \nWARNING: THIS IS A NO REFUNDS\, NO EXCEPTIONS CLASS. BECAUSE WE KNOW THAT THE CLASS WILL SELL OUT AND BECAUSE WE ARE ISSUING EACH ATTENDEE A ONE-TIME REDEEMABLE VOUCHER FOR AN E-BOOK\, ALL SALES ARE ABSOLUTELY FINAL.  PLEASE UNDERSTAND THIS BEFORE YOU GO AHEAD WITH YOUR PURCHASE.  THANK YOU IN ADVANCE FOR YOUR CAREFUL CONSIDERATION OF THIS POLICY. \nMore about the book from the Publisher…\n“Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant\, Razza\, is among the best one can eat in the United States\, if not the world. Now\, Richer shares all he has learned about baking pizza with a crisp\, caramelized rim; a delicate\, floral-scented crumb; and a luscious combination of sauce\, cheese\, and toppings that gets as close to perfection as any mortal may dare. \nSuited to beginning home bakers and professionals alike\, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox\, and even wood-fired outdoor pizza ovens. \nThe Joy of Pizza is rich with step-by-step photography\, links to instructional videos\, and portraits of every pizza before and after it meets the heat of the oven-so you’ll know exactly what to do to create superior results. \nThe ingredients are simple. The methods are straightforward. And the results are deliriously delicious.” \nRAZZA Pizza Artigianale\nwww.razzanj.com | @razzanj\n275 Grove Street\, Jersey City\, NJ 07302 \nPlease email us if you have any questions or comments at info@slowrisepizza.com
URL:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-dan-richer-razza-sourdough-01-08-22
CATEGORIES:Advanced Class,Live Virtual Class
LOCATION:https://www.slowrisepizza.com/event/live-zoom-online-pizza-class-dan-richer-razza-sourdough-01-08-22
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