EXPERT Online Pizza Class – Advanced Level 1
Our Advanced online pizza classes bring people from all over the world, from chefs and aspiring restaurateurs to seasoned home bakers.
*Slow Rise Pizza On-Demand courses may be viewed as many times as you’d like for 60 days, starting from the time you sign up.*
DEEP-DIVE, FOUR HOUR ONLINE PIZZA CLASS / EXPERT 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, biga and pate fermente.
If you are confident that you have both experience and knowledge of artisan pizza and bread recipes and techniques, Noel suggests taking this class. We suggest this class as a pre-requisite for all Advanced 2 classes. In this four-plus-hour class Noel focuses on both TIME AND TEMPERATURE and outlines his favorite bread and pizza recipes and techniques to allow you to both extend your fermentation and improve overall quality and consistency.
We’ll prepare you for high hydration doughs and teach you the same strategies we teach professional chefs including hyper-mixing, extreme temperature control and going long on fermentation. And finally Noel will introduce pre-ferments into the mix. Noel firmly believes in waiting until you have your recipes and techniques completely dialed in with commercial yeast before utilizing pre-ferments like sourdough and poolish to take your recipes to the next level.
No pizza or bread is baked in this Level 1 class. We assume that everyone attending an intermediate pizza class already knows how to bake pizza pretty well. Instead, we focus on high hydration dough techniques and then do a deep dive into with wild and wacky world of pre-ferments. If you want to bake with us, check out the Intermediate Level 2 and Advanced Level 2 classes…
For this class, we highly suggest an electric mixer with multiple speeds: fork, spiral, diving arm, double diving arm, planetary or home stand mixer.
***Thanks to all of my students who have provided many of the photos you see above, a true testament to the pizza gospel we preach.***
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