Intermediate Level 2: Modernist Detroit Online Style Pizza – Parts 1 & 2


Modernist Detroit-Style Pizza Class (Parts 1 & 2) – Intermediate Level 2


*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.*

Intermediate Level 2: Detroit-Style Pizza Class with Chef Francisco Migoya of Modernist Pizza – Parts 1 & 2

Chef Francisco Migoya of Modernist Pizza teams up with Noel and the Slow Rise team in a class focused on the most in-demand of American pizza styles of the past few years: Detroit-Style Pizza. If you’ve been curious about or have ever attempted to master that crispy, caramelized, cheesy semi-fried crust that is one of the defining elements of the Detroit style, you’re going to want to check this one out.  We’ll explain and demonstrate the finer step-by-step points for how to create signature Detroit “frico crust.”  (And the answer to the question may surprise you – it surprised us!).

In 2011 Modernist changed the culinary world with the publication of Modernist Cuisine, winner of the James Beard Award for Cookbook of the Year in 2012. In 2017, they did it again with the publication of Modernist Bread, widely considered to be the most comprehensive book ever written on the subject of bread baking. Most recently, Modernist did it again when they released Modernist Pizza, a three volume mega-tome that explores styles from all corners of the world, from New York pizza to the newly popular Detroit-style pizza.

In this two-part class (two hours per class), the Modernist team will share everything they’ve learned from their extensive research, experiments, and travel about Detroit-style pizza.  Whether you’re a professional pizza maker with a large Hobart mixer in your shop, a bread baker with a spiral mixer in your bakery or an intermediate or advanced home baker with a stand mixer in your home kitchen, we’ll teach you to make just a few pizzas for your family and friends or hundreds of pizzas for your customers.  We’ll also cover a range of oven options including convection and impinger.

Chef Migoya will dive into the ingredients, the recipes, the techniques and, as always, focus on busting a few pizza myths along the way  – and yes, of course we’ll crack the code on how to attain that seemingly impossibly difficult but oh-so-beautiful crispy, caramelized, cheesy crust aka fried cheese crust aka “frico crust” of your pizza dreams. Chef Migoya will even teach you his patented “surround sound frico” technique as a bonus and Justin DeLeon the “frico king” from Apollonia’s Pizzeria in Los Angeles will even make an appearance on Day Two.  And we’ll also get a big assist from the one and only pizza historian Scott Weiner from Scott’s Pizza Tours in NYC on Day 2 – thanks Scott!  But wait, we’re getting ahead of ourselves. Back to basics…  

In Part One of this two class series, Chef Migoya will cover: 

  • The history of Detroit Pizza
  • The current key players and pizzerias across the US
  • The anatomy of Detroit-style 
  • Ingredients and Equipment
  • Home Oven Set-Up Options – Stones & Steels
  • Professional Oven Set-Up Options – Combi / Deck / Wood-Fired / Impinger Ovens
  • What if you can’t get it? Is Brick Cheese Really Necessary?
  • “Red Top” Pizza Sauce Recipe
  • Achieving Sharp Corners
  • How to mix dough for baking same or next day


In Part Two, things heat up a bit. We will cover:

  • Top and bake pizzas lots of pizzas
  • Baked vs Par-Baked – Pros & Cons
  • Discuss and use both home and professional ovens
  • What’s in Your Pan: Oil, Butter or Crisco?
  • The secret of the the coveted “frico crust”
  • Make Hollandaise as a pizza topping 
  • Chef it up with the Chef Migoya’s 360 Degree Parmigiano Reggiano “Surround Sound Frico”
  • Is the best Detroit-Style Pizza still in Detroit or somewhere else?
  • Special Guest Pizza Maker: Justin DeLeon from Apollonia’s Pizzeria in Los Angeles
  • And so much more!

Noel Brohner from Slow Rise Pizza Loves the Detroit Style Pizza from Apollonia's Pizzeria in Los Angeles

Photo Above (only) of One-of-a-Kind Frico Crust Courtesy of Special Guest Justin DeLeon’s from Apollonia’s Pizzeria in Los Angeles


Check out this link to the Essential Modernist Pizza Gear Guide and grab any tools you might be missing ahead of class.  And if you’re one of those people who always goes for a corner slice, you might want to check this pan out.  It’s going to get crazy, so don’t say we didn’t warn you!

All photos in the carousel above have been generously provided by Modernist Cuisine.  All images are courtesy of The Cooking Lab, LLC.

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:

You’ll receive a link to all the recipes for dough, sauce, toppings and even a shopping list to make sure you’ve got everything you need to get going.  

Suggested Pizza Class Prerequisites: Beginner Level 1 and Intermediate Level 1


MODERNIST CUISINE | @modcuisine | @fjmigoya

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