Advanced Level 1: Expert Online Pizza Class
$200.00
Our Advanced online pizza classes bring people from all over the world, from chefs and aspiring restaurateurs to seasoned home bakers.
Description
CLICK BELOW TO PLAY A ONE MINUTE VIDEO SAMPLE OF THIS CLASS.
*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 EXPERT SEMINAR & ONLINE PIZZA CLASS – ADVANCED LEVEL 1
Our Advanced, expert level classes bring people from all over the world together, 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 pâte fermentée. If you are confident that you have both experience and knowledge of artisan pizza and bread recipes and techniques, you should take this class. We suggest this class as a prerequisite for all Advanced Level 2 classes.
In this four-plus-hour class we will focus on BOTH TIME AND TEMPERATURE (we focused on TIME in our Beginner Level 1 class and TEMPERATURE in our Intermediate Level 1 class) and outline our 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. Finally, we will introduce pre-ferments into the mix. We firmly believe in waiting until you have your recipes and techniques completely dialed in with commercial yeast before utilizing pre-ferments like sourdough, poolish, biga and pâte fermentée to take your recipes to the next level.
Please take note: no pizza or bread is baked in this Level 1 seminar. We assume that everyone attending an Advanced Level 1 pizza class already knows how to bake pizza at least 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.
Before taking this class, we recommend you take Intermediate Level 1 as a prerequisite.
Noel Brohner is a Los Angeles based pizza consultant who offers both Live Zoom and Video On-Demand online pizza classes for professionals and home bakers alike. These online pizza classes will allow you to progress to Neapolitan, New York Pizza, Detroit-Style Pizza, and even Sourdough and high hydration pizzas.
After you Register:
We will send you an email with a link to login to our site and access your dashboard. All class materials and recipes are available on the video page, and you can begin watching immediately after registration.
***Thanks to all of our students who have provided many of the photos you see above, a true testament to the pizza gospel we preach. For even more beautiful pizza pics, check us out on Instagram.***
Don’t hesitate to email us at classes@slowrisepizza.com if you have any questions.
Oliver –
I’ve taken a few of Noel’s classes, and this is the one that really got me to the point where I’m comfortable tackling advanced pizza recipes and techniques. I thought the Intermediate class was advanced but this class really hit all the marks – high hydration mixing, ALL of the pre-ferments, advanced fermentation techniques. Highly recommend for anyone really looking to bake pizza and bread like the pros!
Richard (verified owner) –
This was the second class I took from Slow Rise and it was fantastic. I loved the mix of bread and pizza techniques and procedures. Noel gives great tips as little side notes and I write it all down. This class is quite in depth but very easily understandable. Noel is a master instructor! I love these classes and you will too.
Hunter (verified owner) –
This is the third class that I took with Noel and Justin and by far was the most challenging and enriching! I watched it on repeat for the entire two months! I really appreciated the emphasis on high hydration and the focus on preferments. A steal at twice the price!
Omar (verified owner) –
We have four stores, have been operating for 10 years and we’re always been looking to improve our dough. This class was very beneficial for us on how to do higher hydration dough. Thanks Noel!
Jonas (verified owner) –
This class helped me improve my Roman pizza immensely. Noel breaks down how to handle high hydration dough. Previously, 65% hydration was challenging for me, but now 85% hydration is easy!
Jesse (verified owner) –
Really gets you comfortable with high hydration mixing. Lots of great bread formulas are shared. Would definitely recommend to anyone looking to get better at pizza or bread making.
Jeremy (verified owner) –
This class made me realize that I had no idea what I was doing. I took the beginner and intermediate course and they opened the door for more knowledge, but this course made me realize that I was opening the door to go outside into the big pizza world. This is that class that you take and nothing you were doing makes sense anymore and you realize you need to start over. I have a huge pile of pizza cookbooks, but this course made me understand why they were different, and how slight variations matter in texture and taste. I do wish there was a handout for experimenting with time, temperature and yeast – I had the concept, but it would have been great to have a springboard to keep learning after the class.
Antony (verified owner) –
As a professional pizzaiolo I found Slow Rise Pizza one of the best “schools”. I took the previous 2 classes and with this class I expanded my knowledge even more. It is good to have the previous 2 classes before you proceed with this one. I believe that every class is for passionate home bakers and of course for professionals. This class is fun and easy going. Thanks a lot.