At Slow Rise Pizza Our Secret Ingredient
Whether you’re trying to master a specific style of pizza or bread, trying to generally improve your baking, or you’re just starting out, Noel Brohner and his team can help.
Come spend some time with him and he’ll teach you the same recipes and techniques that he’s shown to the best chefs, restaurateurs and entrepreneurs in the world.
A Healthy Obsession
Noel Brohner‘s life revolves around pizza. Not eating pizza – perfecting it.
Every day he’s experimenting with different ingredients and bakes, all the while texting with big time chefs begging him to help them to salvage last night’s batch of dough on the fly.
And then there’s the onslaught of DMs from aspiring pizza makers who want tips – like specifically how in the hell did he create that crazy texture in the #crumbshot that went viral. But it doesn’t stop there; Noel literally dreams about pizza. The recipes, the ratios, the textures. There’s even the occasional nightmare about the perfect dough ball that got away. The stress is all worth it, though, especially when an idea ferments overnight, and Noel wakes up with a pizza epiphany.
The craziest thing about Noel’s life is that he once had a completely different one. He was a dedicated jazz and blues musician who eventually opened a big LA restaurant and nightclub where he learned the high and low notes of running a business. But everything changed when Noel helped a friend with the seemingly simple task of making a pie. He loved the process, but the pizza came out average. Noel isn’t okay with average, so he picked up a book on baking…then read twelve more. When that wasn’t enough, he took a big leap and went to a heralded baking school in New York.
After making his rounds in local kitchens and on the celebrity catering circuit, Noel began to see that making pizza wasn’t actually that different from his old life as a musician. The notes and chord structures in his head had been replaced by numbers and formulas in his recipes. His nimble musicians’ hands were just making different kind of music when they kneaded dough, and keeping time was just as important as ever. Noel finally realized he was made for this and began consulting.
Very quickly, the opportunity of a lifetime appeared, and Noel was brought in the week before the opening of a brand new restaurant called Bestia, now a true Los Angeles institution. Noel saved a beloved sourdough starter from death’s door, undertook the morning mix of the pizza dough, and began hand-mixing Chef Ori’s prized bread every afternoon. Taking what he learned, Noel went on to help Evan Funke at Felix and Tom McNaughton at Flour + Water Pizzeria get their pies in order, then went on to consult with some of the best chefs and restaurateurs in the world. His work has taken him from California to Chicago to the East Coast, up to Toronto, down to Miami and even to far-flung locales like Kuwait. What started as a personal obsession became a thriving career…all because a friend needed help making a pizza.
Noel loves on-site restaurant consulting, but he really loves helping young chefs and pizza makers to learn about artisan bread and pizza and sharpen their craft. He has a long and distinguished roster of professionals who come to Los Angeles to study specific aspects of bread and pizza making with him. Most recently, Noel has taken his services online, and has begun offering his expertise utilizing the Zoom video conferencing platform to provide virtual consulting, classes, team-building workshops and virtual pizza parties.
What We Do
We offer a full line of consulting, teaching, catering and team-building services.
From just a few hours or days to a week or a few months, Noel can accommodate any project and offers a sliding scale for his time. Please email him to discuss your project and inquire about current consulting rates and availability. Noel is currently only doing VIRTUAL CONSULTING until further notice…
Our Zoom online classes are up and running but our on-site classes are ON HOLD until further notice . You can find Noel teaching online using Zoom technology for both group and private classes. Check out both the ZOOM ONLINE CALENDAR & REGISTRATION links below (live) and the Airbnb Online Experience links (coming very soon)…
On-site pizza parties are currently on hold as well but Noel continues to offer classes online to companies looking to host team-builing events and individuals looking to host fun online events for friends and family.
Live the Airbnb Experience
SUPER HANDS-ON TWO-PART CLASS, 1.5 HOURS EACH:
Beginner Pizza Class Day 1: Hand Mixing, Bulk Fermenting, Stretch & Folds, Dividing, Pre-Shaping & Shaping
Beginner Pizza Class Day 2: Stretching Techniques, Topping Preparation & Baking
We recommend this class for all levels, not just beginners. It will set you up to progress to Intermediate and Advanced if you choose. All you need is a bowl, some flour, some filtered water ad a pinch or two of yeast. But we warn you: you’ll have to roll up your sleeves and get down and dirty with us for this class.
DEEP-DIVE THREE HOUR SEMINAR: Our Intermediate classes are like most people’s Advanced classes. But don’t worry, we take our time and walk you through lots of topics we only have to time to touch upon in our Beginner classes: flour types, ingredient purposes, desired dough temperatures, friction factor, mixing styles, bulk fermentation strategies, stretch and fold techniques, etc. For this class, we require a scale and a thermometer; we suggest a stand mixer but you can definitely do it by hand.
DEEP-DIVE THREE HOUR SEMINAR: Our Advanced classes bring people from all over the world, from chefs and aspiring restaurateurs to seasoned home bakers. We’ll dive deep into lots of compelling topics including pre-ferments like levain, poolish and pate fermente.
We’ll prepare you to make high hydration doughs and teach you the same strategies we teach professional chefs including hyper-mixing and extreme temperature control. And if you’ve dreamed of going long on fermentation but don’t know how to maintain control after a few days, this is definitely the class for you. For this class, we highly suggest a stand mixer but you can surely do it by hand.
Zoom Online Calendar & Registration
What People Are Saying
LEFT TO RIGHT: Pre-soft opening days at Bestia with Chef Ori Menashe and the team checking my work; working on a flatbread for Chef Walter Manzke at the newly opened Republique on the site of the historic La Brea Bakery; dough doctoring the pizza dough recipe and fermentation schedule during soft opening for Chef Jason Neroni at The Rose (formerly Rose Cafe) .