Advanced Level 2: Neapolitan 2.0 in a High Temperature Gas-Fired Oven Online Pizza Class

(2 customer reviews)


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.*

Neapolitan Pizza 2.0 Class with Biga with Italian Master Pizzaioli Michele D’Amelio –  Advanced Level 2

World Champion, Italian pizza maker Michele D’Amelio joins Noel Brohner to cover this highly controversial, emerging pizza style known by many names: Canotto, New Caserta, Contemporary Neapolitan, or Gomonne.

Neapolitan 2.0 has been dominating social media with its oversized cornicciones, hyper-hydrated doughs, unorthodox use of preferments, alternative flours, lightning fast wood-fired bakes and Instagram love fests. If you don’t believe us, check out some of our favorite Italian Instagrammers…


More on Michele from PMQ Magazine:

“Born in Avelino, Italy, in 1988, D’Amelio grew up in Lioni, a small town outside of Naples. At a young age, he started playing with dough while his mother baked bread in the family’s wood-burning oven. He quickly learned to make pizza for the family. At age 19, he began working in a local pizzeria.

D’Amelio has won several prestigious pizza competitions, including finishing second place in the Regina Margherita Association’s Margherita STG event in Naples, Italy in 2010. In 2013, he traveled to Las Vegas with the Caputo/Orlando Foods team of master pizzaioli and won first place in the Italian Style category at the Pizza Expo. In 2014, he won second place in the Pizza World Championship in Parma.”

Traditionalists say that Neapolitan has to be made the old fashioned way…with 00 flour, no more than 62% hydration, fresh yeast, fork or diving arm mixers, first speed only, cooked at this temperature and for that amount of time and so on. This class throws that all out the window! If you love it too…or at least can’t stop staring at these oversized crusts…this is the class for you!!

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.

A very special thanks to Orlando Food Sales and Keste Pizzeria for making this class possible and for their continued support.  Beautiful people, awesome pizza!

Don’t hesitate to email us at if you have any questions.

2 reviews for Advanced Level 2: Neapolitan 2.0 in a High Temperature Gas-Fired Oven Online Pizza Class

  1. Robert (verified owner)

    If you want that giant crust and have struggled at home to get it this class is on point. Michele reviews how to use a biga and how to properly shape to get that pronounced crust. He uses a mix of flours for the biga and final dough which he graciously shares. From his methods I have been able to produce a crust that I never thought possible. He takes his time to walk you through step by step what it takes with Noel dropping a ton of useful knowledge along the way. A great class for those looking to enter the modern age for Neapolitan pizza.

  2. Jeremy (verified owner)

    Every class from Slow Rise has information that will change the way you are currently making your pizzas for the better. If you have taken other classes from Slow Rise, this class follows the same pattern of big concepts, but with the small details explained while the work is being done. Questions like “why did you do it that way?” makes a huge difference in doing something and understanding something. It is always for small things that you have a thought in the back of your mind, but until they are pointed out, you don’t know they exist. One concept for me in this class is that the air temperature and the flour temperature are not the same. It seems obvious that you should know that, but then you start understanding why things are cooking differently than you expect. This class was a full of small, practical explanations and techniques.

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