Description

*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.*

BUNDLE: THREE On-Demand Artisan Sourdough Pizza Classes in THREE Different Ovens with Dan Richer from Razza Pizza Artigianale – Advanced Level 2

Join us in this three-class bundle from Chef Dan Richer of Razza Pizza Artigianale for a series of online pizza making classes. From the New Jersey restaurant dubbed New York’s Best Pizza by the New York Times and one of the 50 Top Pizzerias in the world by 50 Top Pizza in Italy, Chef Dan Richer—one of the most sought after artisan pizza and bread makers in the US—will hand mix, ferment, shape, divide, ball, stretch, top, and bake some of his favorite pies. 

Unlike a normal zoom pizza collab, Dan joined us for three classes. In Class 1, we cover baking in a home gas oven; in Class 2, we bake in a professional electric deck oven; and in Class 3, we bake in an Ooni brand consumer woodfired oven. With this bundle, you’ll get access to all three of these classes. 

Here’s a detailed breakdown of what we cover in each class:

Class 1: Home Gas Oven

• Dan will be cooking in his home oven, a vintage-style gas oven with a pizza stone
• Same Day Sourdough – Amazing Texture vs Refrigerated Dough
• 80% White Flour and 20% Whole Wheat, High Extraction or Freshly Milled Flour
• Good for Both Same Day (morning mix evening bake) or Next Day Doughs
• Home Oven Baking – Great Pizza at 500+ Degrees
• Raise Your Dough Hydration for Low Temperature Home Ovens (78%, compared with 70% above))
• Sourdough Starter Feeding & Maintenance
• Pizza Evaluation Techniques Using Dan’s Rubrics
• Name Your Intention – Pizza Goal Setting with Dan
• Margarita, Mushroom, and Potato Pies and so much more!

Class 2: Professional Electric Deck Oven

• Dan will be cooking in hi professional electric deck oven at Razza
• Choose Your Own Adventure Sourdough Recipe & Technique
• Multiple 100% Single Variety Wheat Flour Doughs Comparing King Arthur AP and Cairnpring Mills Espresso High Extraction
• Professional High Temperature Deck Oven Baking – Next-Level Pizza in a High Temp Oven (600+)
• Lower Your Dough Hydration for High Temperature Ovens (70%, compared with 78% below)
• Sourdough Starter Feeding & Maintenance
• Acidity vs TA or Total Acidity vs pH vs Floor pH
• Pizza Evaluation Techniques Using Dan’s Rubrics
• Name Your Intention – Pizza Goal Setting with Dan
• Multiple Margaritas (Classic & Jersey), Mushroom, and Potato Pies
• A/B Testing Various Dough Hydrations, Oven Temps, Fresh Mozzarella Performances, and So Much More!

Class 3: Consumer Woodfired Oven

• Dan will be using an Ooni Karu 16 Consumer Woodfired Pizza Oven (on the front sidewalk of his pizzeria in Jersey City)
• Choose Your Own Adventure Sourdough Recipe & Technique
• Sourdough Starter Feeding & Maintenance
• Acidity vs TA or Total Acidity vs pH vs Floor pH
• Pizza Evaluation Techniques Using Dan’s Rubrics
• Name Your Intention – Pizza Goal Setting with Dan
• Special Guest Appearance & Mill Tour by Kevin Morse of Cairn Spring Mills

Before taking any of the classes in this bundle, we ask that you purchase Dan’s book, The Joy of Pizza—either the hardcover or eBook— if you don’t already own it but we will also provide a shopping list and a bonus Potato pizza recipe that is not included in the book. Join our virtual pizza making class and learn from a renowned pizza consultant and Razza owner and head chef in the comfort of your home!

More about the book from the Publisher…

“Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven-so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.”

RAZZA Pizza Artigianale |
www.razzanj.com | @razzanj 
@katieparla | 275 Grove Street, Jersey City, NJ 07302

(All photos courtesy of Dan Richer and Eric Wolfinger)

After you Register:

***Class recipes and procedures are not included in the price of this class.***

If you would like to register for this class, it is your responsibility to either order a hardcover copy of Dan’s cookbook or download a digital copy. Besides Amazon, you have many other options. Please click on your favorite bookseller to purchase. 

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.

Suggested Pizza Class Prerequisites: Intermediate Level 1 & Advanced Level 1

Please email us if you have any questions or comments at classes@slowrisepizza.com