Advanced Level 2: Sourdough Pinsa Romana in a Wood-Fired Oven Online Pizza Class



*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 Sourdough Wood-Fired Pinsa Romana Pizza Class with Italian Artisan Baker Stefano Tulipano – Advanced Level  2

Join Noel and Stefano Tulipano in this on-demand, advanced pizza making class as we explore the world of Pinsa—the light, crispy cousin to the flatbread and pizza bianca of Rome’s most beloved bakeries.

After mixing the dough together as a class with Stefano’s professional spiral mixer, we will show you a variety of traditional and non-traditional techniques to prepare one of the most popular “new” bread and pizza styles to come out of Italy, including using a liquid levain (aka sourdough starter) instead of biga when mixing this high hydration dough. Finally, you can bake along with Stefano in his woodfired oven. 

For those of you who have attended some of the other classes that we have collaborated on with Stefano, you’re probably already familiar with some or all of his artisan bread and pizza recipes and techniques:


This class will build on many of those recipes and techniques but also introduce some new ones:

  • using the “double hydration” mixing technique for high hydration doughs
  • using a high hydration liquid levain in place of a stiff biga as a pre-ferment
  • using a “gel” made with toasted rice flour and boiling water as an ingredient to add flavor
  • shaping the final dough in Durum wheat flour to add both texture and flavor to the final product


Don’t have a sourdough starter or a spiral mixer or a wood-fired oven? No problem, you can easily make this dough with commercial yeast in a tabletop mixer and bake it in your home oven!

Italian Master Bread Baker Stefano Tulipano, born in Novi Ligure, Italy, started his culinary career at the age of 14 years old at a culinary school in Genoa, specializing in bread and pastry. Climbing the culinary ladder, he worked in high end pastry shops, luxury hotels, and finally alongside superstar chefs like Italian master baker Piergiorgio Giorilli. He later landed in Chicago where he ran the artisan bread programs for the mega restaurant group Lettuce Entertain You— a total of eight restaurants simultaneously, including RPM Steak and RPM Italian. Currently, he is living in the North of Italy, running a small but high-volume family bakery in Genoa and has recently launched his own nano-bakery, named BÀBALAB. It sells out almost everyday.

Suggested Class Prerequisites: Intermediate Level 1 & Advanced Level 1

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.

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


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