Advanced Level 2: Artisan NY & Pan-Style with Poolish in a Professional Electric Deck Oven Online Pizza Class

(1 customer review)



*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.*

On-Demand Artisan New York & Pan-Style with Poolish in a Professional Electric Deck Oven Online Pizza Class –  Advanced Level 2

Have you ever wanted to know how a professional chef uses one dough to make both round pies and square?  How about using a traditional artisan bread preferment like poolish to make next-level pizza that is light, airy and impossibly crispy?  Finally, how about incorporating whole wheat flour or sifted T-85 to enhance flavor, aroma and texture for New York pizza?  Then this is the class for you!  Join Executive Chef Chris Keyser from U Street Pizza and Union Pasadena as we take New York pizza to the next level.

In this on-demand, Advanced level, deep-dive pizza making class, Noel and Chris dive into thin, crispy, and crackly New York Pizza—starting with the Poolish—and we will spend the better part of four hours exploring Chris’s take on NY Pizza. We will mix in a professional spiral mixer, ferment, shape, divide, ball, pan, top, and finally bake in a professional electric Pizza Master deck oven. We can’t wait to show you how he’s blending some of the best flour available. Chris will explain how he uses a mixture of high gluten bread flour (specifically King Arthur Sir Lancelot flour) as the main performance flour for his dough as well as organic high extraction flour from Washington State’s Cairnspring Mills to make the preferment called poolish that turbo charges his pizza.  

Chris will share recipes and procedures for round pies, square pies, and more:

  • Petaluma Style: Organic Petaluma mozzarella, Grandma sauce, pecorino romano, California olive oil.
  • Cheese Pie: Raw tomato sauce, mozzarella, pecorino, basil.
  • Clam Pie: Little neck clams, mozzarella, fior di latte, parsley, fresh garlic, lemon, fiscalini cheddar.
  • Pepperoni Pie: Ezzo pepperoni, house vodka sauce, fresh cream, pickled Fresno peppers.
  • U Street House Salad: Summer squash, caciocavallo, muscatel ranch dressing, basil breadcrumbs.


Our friend Chris takes his pizza seriously. He learned wood-fired pizza early on in his career with the legendary Marc Vetri, working on the line at his world famous Osteria for many years perfecting his skills.  And in preparation for the opening of his current pizzeria, he went home to Philadelphia to stage at some of our favorite spots in Philadelphia, including Angelo’s South Philly, Circles and Squares, and Beddia. Chris will be teaching both round and square pizzas, so there’s definitely something here for everyone!

From Eater LA:

“Keyser has East Coast Italian cooking in his bones, having worked under Marc Vetri for years before moving to greater Los Angeles. Keyser previously told Robb Report that the pizza menu would focus on New York-style pies. “We’re looking for thin, we’re looking for crispy, and we’re looking for crack, with a little bit of breadiness,” he told the publication last month.” 

Here’s a bit more about Chris, from

“Chris Keyser was in his early twenties when he started his career with Marc Vetri.   He worked at Philadelphia mainstays Alla Spina, Osteria, Amis and Lo Spiedo.  He opened Vetri’s West Coast restaurant in Palo Alto and then moved to  Los Angeles to work with Akasha Richmond at AR Cucina . Keyser quickly won the recognition of L.A. food critics and earned AR Cucina a spot on LA Weekly’s “99 Essential Restaurants” list.  Eventually, Chris’s passion led him to Italy.  He  spent the summer splitting his time at prestigious restaurants including Michelin-starred Frosio. He credits his time at the highly touted Cucina Cereda for the deeper development of his style. “

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.

Suggested Pizza Class Pre-Requisites: Intermediate Level 1 & Advanced Level 1



37 E Union St., Pasadena, CA 91101

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

1 review for Advanced Level 2: Artisan NY & Pan-Style with Poolish in a Professional Electric Deck Oven Online Pizza Class

  1. Jesse (verified owner)

    Fantastic course. Covers all the bases of how to make some great tasting NY style pizzas both square and round. Had a lot of fun with the course.

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