How do I earn points and rewards with the new Referral & Loyalty Program?

You can earn points in lots of ways when you purchase on-demand pizza classes:

  • FIRST NEW CLASS – When you sign up for your first new on-demand class
  • EVERY NEW CLASS – When you sigh up for every new on-demand class
  • TELL A FRIEND – When you refer a new customer who signs up for any new on-demand class
  • LOYALTY PAYS – When you are loyal and stick with us for a year or more – Happy Anniversary!
  • DOUBLE-DOUBLE – When we have VIP double-points events. Subscribe to our mailing list or follow us on Instagram so you can always know in advance!

And with your points you can redeem then for lots of rewards. The more you spend, the more we reward you.

When you purchase a class, we reward you with points:

  • 1,000 points for a Beginner class
  • 1,500 points for an Intermediate class
  • 2,000 points for an Advanced class
  • 500 points for your first purchase
  • 500 points for each class review

When someone you refer signs up and purchases their first class, we reward you with points:

  • 1,000 points for a Beginner class

With those points you earn, you can accrue them to get discounts on new classes. OR if you refer lots of pizza friends, you can even earn free classes yourself. OR you can gift classes to friends and family for the holidays:

  • 500 points = $5.00
  • 1,000 points = $10.00
  • 1,500 points = $15.00
  • 2,000 points – $20.00

What styles of pizza does Noel teach in his classes?

Noel bases his teaching philosophy and curriculum around three “Mother Doughs.” Noel’s theory is that if you can learn to make these three doughs properly, with an emphasis on gluten development and fermentation more than a specific regional or geographic pizza style, 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 & Flake Salt. (Advanced Level 1 Classes)

When are the Live Zoom Pizza classes and how do I sign up?
We offer a variety of Live Classes every week, including a range of topics and levels. Visit our Calendar to see the complete schedule and sign up.
What’s the difference between a Live Zoom class and a Video On-Demand class?

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!

If I buy a Video-On-Demand class, do I have to complete it within a month of purchase?

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.

What’s the difference between Level 1 and Level 2 classes?

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.

Am I required to take the Part 1 before the Part 2 classes?

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.


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.

Can I still take a class if I don’t have a stand mixer?

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!

Can I take an Intermediate class even if I haven’t taken a Beginner 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 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.

Can I take an Advanced class even if I haven’t taken an Intermediate class?

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.

What kind of oven do I need for a pizza class?

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.

Can I take a private pizza class?

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!

Do you host private events?

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.

What’s up with the new Hybrid classes?

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.

Can I just email Noel a quick question?

For pre-class questions, try him at the following address  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.)

Who is Noel Brohner and why is he considered a pizza expert?

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.