Noel Brohner is the founder of Slow Rise Pizza. He is an APN USA Certified Pizzaiolo and a 30+ year restaurant veteran. Noel has become known as the “Professor of Pizza” in the highly-regarded international culinary community of artisan pizza and bread makers.

His expertise with a wide variety of pizza styles and his uncanny ability to fine-tune even the most renowned artisan pizza AND bread programs has made him the go-to pizza guy for some of the country’s best chefs, including Ori Menashe (Bestia), Evan Funke (Felix), Tom McNaughton (Flour + Water) and Chad Colby (Antico). Chef Ori has called Noel a “mad scientist.” Learn more about Noel here.

Noel is very modest.  He doesn’t like words like “master” or “guru” or even “chef” but he’s okay with “expert” or “dough doctor” or even “professor of pizza.”  

Truth be told, Noel has been working in the restaurant business for over 30 years and he takes his work very seriously. He loves to learn and is always trying to improve his own knowledge and skills.  In many ways, he is still learning and will always consider himself a “student” of pizza and bread making.  

Noel bases his teaching philosophy and curriculum around three basic styles or Mother Doughs.  Noel’s theory is that, if you can learn to make these three doughs properly, you will be set up to make pretty much any pizza or bread dough on the planet.  No kidding!

  • The Neapolitan Pizzathe grandmother of all pizza styles and the one he bases his teachings on in the Beginner Class. The mixing style is called “hand mix” or “short mix.” The quintessential version of this pizza is the Margherita.
  • The New York Pizza is the mother of all contemporary pizzas. He teaches this in the Intermediate Class. The mixing style is called the “improved mix.” The quintessential version of this pizza is the Pepperoni.
  • The Roman Pizza is the reigning queen of modern pizza. He bases his teachings around this style in the Advanced Classes. The mixing style is called the “intensive mix” or “hyper mix.” The quintessential version of this “pizza bianca” is the Olive Oil & Sea Salt. 

We offer a variety of Live Classes every week including a variety of topics and levels.  Visit our Calendar on the homepage to see the complete schedule. 

You can sign up for a  Live Zoom virtual class by going to our calendar, clicking on the class and signing up. 

Live Zoom pizza classes happen live through Zoom and are offered at specific times and dates.  You must register in advance for these classes and can attend them once you are registered. Video On-Demand pizza classes are pre-recorded so you can view them at your convenience. Also once you register for a VOD class, you can watch the classes as many times as you want over the course of THIRTY DAYS** FROM THE TIME OF PURCHASE.  

** = This is a limited time offer for the holidays.  Normal VOD class length is SEVEN DAYS.  Happy holidays from Slow Rise Pizza!

Either way, both the Live Zoom and Video On-Demand classes cover the same general materials.  

Technically, yes.  But if you have a special request or require an extension, please email us immediately and we will find a way to make it work.

Noel started out teaching three different Part 1 classes: 

  • Beginner 1
  • Intermediate 1
  • Advanced 1

Each one of these classes lays a general foundation for a different pizza style, mixing style and overall class topic or theme. Also, each Part 1 dives deep into time, temperature, gluten development and fermentation.

All Part 1 classes are currently available Live AND On-Demand.  

Noel is now launching a new generation of Live classes, Part 2.  

  • Intermediate 2
  • Advanced 2

Each one of these classes lays a more specific foundation for a different pizza style including ingredient choices, mixing, fermenting, baking, etc.  

You do not have to take the Intermediate 1 before you take the Intermediate 2 or the Advanced 1 before you take the Advanced 2 BUT IT CERTAINLY HELPS A LOT.  

The reason is that in advance of both Intermediate 2 and Advanced 2 classes you are asked to mix a batch of dough on your own so we can all make pizza together during the class as a group as well as mix dough together as a group.

If you don’t have Intermediate or Advanced skills in dough making before taking a Part 2 class, it might be difficult for you to mix successfully on your own.  I get a lot of emails about this from people who have lot of questions just before a Part 2 class.  

I always tell them the same thing: Don’t worry – we will review many of the of the nuances of dough making process during the Part 2 classes.

The Part 2 classes are more of a deep dive into specific dough making recipes, techniques and traditional artisan practices.  The Part 2 classes are more general and fundamental.  

All Part 2 classes are currently available as Live classes, with On-Demand coming soon.

Part 2 classes all assume that you have either taken the Part 1 classes or already have the knowledge and experience to move forward to Part 2.

We do not require people to take the Part 1 classes before they register for Part 2 classes, but we do believe that students will get much more out of the Part 2 classes with the knowledge and experience that they acquire in the Part 1 classes.  

NOTE: All Part 2 classes suggest but do not require that each student shall prepare two separate batches of dough:

  • Batch 1 to be make prior to class and baked during class
  • Batch 2 to be weighed out prior to class and then mixed together virtually during class

We assume that all Part 2 students will have the knowledge to mix, ferment and shape the dough well enough prior to class so that they will be able to bake during the class, which may be challenging if they have not completed Part 1. Then, during class, we all mix the same a second time together virtually.  

All Part 2 classes are currently available as Live classes, with On-Demand coming soon.

Absolutely. Noel believes it’s essential to learn to mix with your hands so, at least for the Beginner Classes, hand mixing is the way we do it.  It’s better to have a mixer for the Intermediate classes but, again, not essential.  Now for Advanced Pizza and Bread classes, need a stand mixer.  

The beauty of Noel’s pizza philosophy and practice is that you can use pretty much ANY oven. Whatever you have, he’ll help you make the best pizza possible during your class.

Yes, of course, if you have plenty of hands-on pizza experience already.  But please be aware that Noel’s pizza curriculum is very specific and  begins with the fundaments of artisan pizza and bread making – time and temperature. Understanding TIME is the one of the main goals of the Beginner class; and the main goal of Intermediate is learning to understand and control TEMPERATURE.  

That said, you should probably take the Intermediate 1 class before you take the any of the Intermediate 2 or Advanced 1 or 2 classes.  Intermediate 1 brings time and temperature together so that you can begin to understand and better control both fermentation and gluten development.  

Most people say that Noel’s Intermediate 1 Class is like other people’s Advanced classes.

Yes, of course, if you have plenty of hands-on pizza experience already AND knowledge of artisan baking recipes, techniques and a good grasp of gluten development and basic fermentation practices.  

Again, as mentioned above, please be aware that Noel’s pizza curriculum is very specific and somewhat traditional in that it begins with the fundaments of artisan pizza and bread making – time and temperature. Understanding TIME is the one of the main goals of the Beginner class; and the main goal of Intermediate is learning to understand and control TEMPERATURE.  

That said, you should probably take the Intermediate 1 class before you take the any of the Intermediate 2 or Advanced 1 or 2 classes.  Intermediate 1 brings time and temperature together so that you can begin to understand and better control both fermentation and gluten development.  

Most people say that Noel’s Intermediate 1 Class is like other people’s Advanced classes.

Absolutely. But it depends on what you would like to accomplish and what your budget is.

If you are just looking to expand your knowledge and skills within the craft of pizza making, you’ll want to sign up for the Beginner 1 or Intermediate 1 Pizza classes.
If you are looking for something more intensive or custom, for instance, if you are a professional or an aspiring professional, please email us and we’ll advise you what your next steps should be.

Noel offers a variety of pizza classes and services and he is happy to custom design the course of action just right for your goals and budget

We sure do! Email us here with some information about what you are looking for and we’ll get back to you with options, availability and pricing.

For pre-class questions, try him at the following address info@slowrisepizza.com.  For post-class questions, please sign up for his Free Weekly “Office Hours” ever Monday from 5-7pm PST.  You can find the schedule in his Calendar Section. 

Noel gets a lot of post-class questions and, though he would like to answer all of them, he can no longer keep up. The increased demand has caused him to switch to these Free Weekly “Office Hours” Webinars to solve this problem.  

Please register in advance.  Occupancy is limited.