Intermediate Level 1: Deep Dive Online Pizza Class

(13 customer reviews)


Our Intermediate classes are like most people’s Advanced classes.



*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.*


Our Intermediate online classes are like most people’s Advanced classes. This is no typical online cooking class, but more like what you’ll find at some of the best culinary schools around.  Not to worry, we take our time and walk you through lots advanced topics and techniques we only just touch upon in our Beginner classes. In this four hour, deep dive online pizza making class, we level up to the major leagues: mixing and baking New York Pizza.

In this four-hour seminar, we concentrate on TEMPERATURE and the “secret technique” of using it to measure and control fermentation(and therefore quality and consistency). Instead of actually baking pizza in this class (we expect students to already have an understanding of how to stretch, top, and bake pizza), we go on a deep dive into the mixing process itself, covering topics like flower types, yeast options, ingredient purposes, dough temperature, friction, mixing styles, autolyse techniques, bulk fermentation strategies, the stretch and fold, the mass effect, and more. This class is pizza school to the max—you’ll feel just like you’re in college again!

If you are an experienced home baker or professional chef looking to reach the next level in pizza fermentation techniques and artisan bread and pizza making, we suggest you begin with this online class. We also recommend this class as a prerequisite for Intermediate Level 2 and Advanced Level 1& Advanced Level 2 classes, where you can learn everything from how to make everything from sourdough pizza and detroit pizza to gluten free pizza and vegan pizza. 

Remember: 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 do a deep dive on artisan dough making, gluten development and traditional fermentation techniques. If you want to bake with us as well, but feel too advanced for the Beginner Level 1 online pizza class, please check out the Intermediate Level 2 and Advanced Level 2 classes…

For this class, we require a scale and a thermometer; we also strongly suggest a stand mixer if you want to mix with the rest of the class.

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 if you have any questions.

13 reviews for Intermediate Level 1: Deep Dive Online Pizza Class

  1. Devan (verified owner)

    These guys are a wealth of knowledge. Easy to understand (even with advanced topics) and they explain how to troubleshoot when things inevitably go wrong. My pizza education has taken a big step. Thanks Noel & Justin.

  2. Lee (verified owner)

    This class was huge for helping me improve the pizzas I was making. I found the discussions around temperature, especially friction factor, to be incredibly helpful. The visual component, seeing Noel mix the dough in real time and understanding what I want my dough to look like at each stage, was much more helpful than generic recipes that just say “mix for X minutes.” I’m excited to start branching out to some of the other classes they have to offer.

  3. Hunter (verified owner)

    I really loved this course! The attention to temperature in relation to time was really clarifying for me as I try to dial in my process and eliminate unknowns. Noel and Justin are a goldmine!

  4. Juan Carlos (verified owner)

    This course is excellent for advancing your pizza-making skills with more advanced concepts. Noel and Justin have done a fantastic job of conveying the information effectively.

  5. Daniel (verified owner)

    Great class, even for people who have a lot of experience!

  6. Jonas (verified owner)

    I was hooked after taking the beginner class. I love how these classes are on-demand, so you can go back and watch as many times as you like. 10/10 recommend.

  7. Jesse (verified owner)

    Fantastic course. All the techniques you need to make consistently good pizza. The course shares a lot of knowledge in a light humorous way that keeps you interested.

  8. Jeremy (verified owner)

    This class changed the way I thought about temperature, and now I start thinking about it as an ingredient. This helped me to better understand what was going on at the different points, and what I should be looking for. After taking this course I am better able to plan when my pizza will be ready. This was a good stepping stone to understanding more about pizza making in general.

  9. Antony (verified owner)

    After I took the Beginner Class I continued with this class to go deeper in theory. From start to finish the class is full of information and tips.

  10. John (verified owner)

    After taking the beginner class and cranking out some really nice pies, I took this class. I put my newly bought Kitchen Aid to the test and got great results. What separates this class from the beginner class is Noel’s breakdown of the importance of how to control the process. Learning about controlling temperature and fermentation are taken to a whole other level in this class. If you can make good pizza, but it’s not consistently the same, this class is for you. After putting his tips into my process I can now bake up pies that look, taste, smell the same everytime. It even helped me to tweak his recipe and make it more my own without messing things up. This is a great class for those that think they’re good bakers. This will put you on the path to becoming a professional. Don’t skip it.

  11. Kyle (verified owner)

    Oh how I wish I had found Noel & Justin during the Covid years when I, like so many others, began baking. Instead, I clawed my way through recipes, advice, and bakes from all manner of people and places for years. I’m still not sure how I finally ended up here (I believe it was via Dolinsky), but, in the same way Noel describes his “a-ha” moment during his time at the FCI, I found my a-ha moment or rather “my people” when I took my first on demand class. By that time, I was fairly up to speed with most aspects of baking bread, but my pizzas were very inconsistent and a point of frustration. I didn’t know where to start with the classes considering I was/am successfully baking bread with sourdough, knew how to temp for DDT and WT, understood baker’s math, etc… I dove in with this intermediate class and haven’t looked back since. I do wish there was an affiliate program as I’ve done my best to steer so many here without a second thought.

  12. Robert (verified owner)

    This is a great class for those looking to get a bit more advanced in their pizza game. If you are interested in learning about gluten development, the improved mixing method, and several other techniques this is definitely a must. You will learn to mix to a portion of gluten development and finish with stretch and folds to build the gluten structure. The recipe used is a NY style recipe that is easy to replicate at home. You will learn what a bench rest is and how to ball dough effectively. Overall a great class!

  13. angela (verified owner)

    This class is jam packed full of knowledge. I loved every second of it. You definitely get your money’s worth 🙂

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