Intermediate Level 2: Sourdough Vegan Online Pizza Class in a Home Gas Oven – Part 1 of 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.*

On-Demand Sourdough Vegan Pizza Class with OG Pizza Influencer Kelly Bone – Part 1 of 2 – Intermediate Level 2

Note: The two vegan pizza classes currently on offer, Parts 1 & 2, are not sequential. You do not need to take one before the other. They are independent, self-standing classes.

If you’d like to make vegan pizza with sourdough starter, and you like the toppings below, then you are in the right place. If you would like to make vegan pizza with yeast, and you prefer the toppings in the Vegan Pizza – Part 2 class, then check that one out.

Join us for a four hour, deep-dive Intermediate pizza making class with Kelly Bone—a class we’re calling “Carbs on Carbs.” Everyone loves pizza, but too often pizza relies on meat and cheese as its foundational toppings.

In this class we’ll dive into the structure of building flavor without the use of meat and cheese. We’ll explore methods to fold in enough fat to carry flavor without adding too much oil, and how to plant umami bombs without weighing down the dough. We will delve into the wild world of sourdough pizza and how to build a thick yet light pan pizza and look at how these styles compliment topping combinations from some favorites found at vegan and vegan-friendly pizzerias across the country. 

Pizzas we’ll be making:

  • Veganized Sfincione. Sicilan pizza often served around the holidays. The thick base comes covered in tomato sauce and onions under a thick blanket of crispy bread crumbs.
  • Veganized Rosa: The iconic pizza of Pheonix’s Pizzeria Bianco. A light oil base fragrant with rosemary and onions and finished with the best nuts you have.
  • The Rabbit Pie: A wild take on the pineapple pizza without a nod to Hawaii inspired by Paulie Gee’s Logan Square, Chicago. The sweet tartness of the fruit is amplified through pickling and the flavors bound across the dough through breadcrumb sausage and chili soy dressed arugula.


Kelly Bone is a pizza writer who thought that chapter was over when she went vegan about five years ago. Though it took time to learn what makes a great pizza without meat and cheese, she now specializes in finding quality vegan food, publishing her work in Eater San Diego, Edible San Diego, and on Instagram @kellybone

Before going vegan she spent four years as the west coast correspondent for the Slice/Serious Eats column “Top This.” Every month she documented a local pizza, jumping in the kitchen with the chef and learning their techniques for a well topped pie. She is now bringing that experience to Slow Rise Pizza Co. and sharing it with you on-demand and veganized.

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.

All Photos Courtesy of Kelly Bone.  

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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