We are very excited about these classes. We started rolling out the Hybrid classes in July 2021 and the first generation the Beginner Hybrid Live On-Site and Live Zoom Pizza Class.
The Live On-Site Class is held at Surfas in Los Angeles and the Live Zoom class is virtual.
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 Pizza – the grandmother of all pizza styles. The mixing style is called “hand mix” or “short mix.” The quintessential version of this pizza is the Margherita. (Beginner Level 1 Classes)
- The New York Pizza – is the mother of all contemporary pizzas. The mixing style is called the “improved mix.” The quintessential version of this pizza is the Pepperoni. (Intermediate Level 1 Classes)
- The Roman Pizza – is the reigning queen of modern pizza. The mixing style is called the “intensive mix” or “hyper mix.” The quintessential version of this “pizza bianca” is the Olive Oil, Rosemary & Sea Salt. (Advanced Level 1 Classes)
Live Zoom pizza classes happen- you guessed it- live through Zoom and are offered at specific times and dates. You must register in advance for these classes. Video On-Demand (VOD) pizza classes are pre-recorded so you can view them at your convenience as many times as you’d like for THIRTY DAYS FROM THE TIME OF PURCHASE.
Either way, both the Live Zoom and VOD classes cover the same general materials. If you sign up for a Live Zoom class you do not automatically receive the on demand classes!
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.
Each one of these classes lays a general foundation for a different pizza style, mixing style and overall topic or theme:
- Beginner Level 1
- Intermediate Level 1
- Advanced Level 1
As well, Intermediate Level 1 lays a foundation for all Intermediate Level 2 classes; Advanced Level 1, for all Advanced Level 2 classes.
All Level 1 classes are currently available as On-Demand classes.
Noel has recently launched a new generation of Live Level 2 classes.
- Intermediate Level 2
- Advanced Level 2
Each one of these classes lays a more specific foundation for a different pizza style including ingredient choices, mixing, fermenting, baking, pre-ferments, etc. Some examples include Neapolitan Pizza 2.0, Next Level New York Pizza and Focaccia Genovese, what Noel refers to as #ZoomPizzaCollabs which he teaches with other pizza makers, artisan bread bakers, and chefs from around the world.
It’s your life, so you’re free to do as you’d like! However, our suggestion is to follow the order of the classes and take Intermediate Level 1 before Intermediate Level 2, Advanced Level 1 before Advanced Level 2.
IT CERTAINLY HELPS A LOT.
The reason is that, in anticipation of both Intermediate Level 2 and Advanced Level 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. If you don’t have Intermediate or Advanced skills in dough making before taking a Level 2 class, it might be difficult for you to successfully mix on your own.
The Level 1 classes offer more general and fundamental knowledge and onsite while Level 2 classes offer more of a deep dive into specific dough making recipes, techniques and traditional artisan practices.
All Level 1 classes are currently available via On-Demand videos only. All Level 2 classes are currently being rolled out as Live Zoom classes and Live On-Site or Hybrid classes and then we take the best of the best and offer then as On-Demand classes ASAP.
Yes and no.
Yes: Noel believes it’s essential to learn to mix with your hands so, at least for the Live Zoom and On-Demand Beginner Level q Classes, hand mixing is the way we do it. It’s better to have a mixer for the Intermediate classes, but not essential. For Advanced Pizza and Bread classes, it’s not required but VERY highly recommended in order to make the most of the class.
No: For the new Hybrid Live Zoom and Live On-Site Classes, we will be using stand mixers in all cases. If you do not have a home stand mixer, we do not suggest that you plan to mix with us during class. But lots of people sign up and watch and learn and ask lots of questions. Your call!
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 fundamentals 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 any of the Intermediate Level 2 or Advanced Level 1 or 2 classes. Intermediate Level 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 Level 1 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.
Please be aware that Noel’s pizza curriculum is very specific and somewhat traditional in that it begins with the fundamentals of artisan pizza and bread making – time and temperature.
We suggest you take the Intermediate Level 1 class before taking any of the Intermediate Level 2 or Advanced Level 1 or 2 classes.
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.
Absolutely. Depending on what you’d like to accomplish and your budget. Beginner 1 or Intermediate 1 Pizza classes are great for anyone looking to expand their knowledge and skills within the craft of pizza making.
If you are looking for something more intensive or custom, and/or if you’re 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. He is happy to custom design the course of action just right for your goals and budget!
We sure do! Email us with specific 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 firstname.lastname@example.org. For post-class questions, please sign up for his Free Weekly “Office Hours” on Mondays from 5-6pm 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.
(Noel has taken a few months off from Office Hours due to his hectic pizza consulting schedule but he and his team intend to continue them once again in August 2021.)
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.