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*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 New York Vegan Pizza Class Class with OG Pizza Influencer Kelly Bone Part 2 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 would like to make vegan pizza with yeast, and you like the toppings below, then you are in the right place. If you’d like to make pizza with sourdough starter, and you like the toppings in the Vegan Pizza – Part 1 class, then check that class out.

Join us in this On-Demand, Intermediate level pizza making class with a person who understands flavor and nuance in pizza better than almost anyone we know—Kelly Bone. In the second part of this two class series (you can find part 1 here), Kelly will be exploring the almond as a driver of flavor, texture, and mouthfeel in three different pies: the Ortalana, the Pick a Pepper Pizza, and the Freddy Smalls. 

Here’s how Kelly puts her interest in nuts as a vegan pizza topping:

“Beyond the crutch of bovine milk, nuts make an ideal vehicle for incorporating fats (that also happen to be healthy) and protein on pizza without creating an oil slick of toppings.  Almond milk and cheese enjoy a long historical lineage in Western and Middle Eastern culture.  Almonds are also a staple of Sicilian cuisine and are commonly found in sweets. But in this class we’ll be exploiting the nut’s savory side. Almonds will be strewn throughout the three pizzas in this class–from a quick almond ricotta (where the mellow sweetness of almond mimics the sweetness of lactose) to a richly developed romesco sauce.”

Unlike Vegan Pizza – Part 1, where we made pizza with sourdough, Part 2 (this class) focuses on a traditional New York style pizza crust, similar to the mixes found in our Beginner Level 1 and Intermediate Level 1 virtual pizza classes. 

In this class Kelly will be exploring the almond as a driver of flavor, texture, and mouthfeel. Here’s Kelly again in her own words:

“When working with inherently juicy vegetables, the balance of moisture and fat plays an important role in a delicious pizza. Beyond the crutch of bovine milk, nuts make an ideal vehicle for incorporating fats (that also happen to be healthy) and protein on pizza without creating an oil slick of toppings. Almond milk and cheese enjoy a long historical lineage in Western and Middle Eastern culture. Almonds are also a staple of Sicilian cuisine and are commonly found in sweets. But in this class we’ll be exploiting the nut’s savory side. Almonds will be strewn throughout the three pizzas in this class–from a quick almond ricotta (where the mellow sweetness of almond mimics the sweetness of lactose) to a richly developed romesco sauce… Almond ready?!”

We’ll be here to answer your questions about what products, recipes, and methods you can use to evoke styles everyone loves but are not traditionally vegan-friendly.

Pizzas we’ll be making:

• Ortalana: A homage to Pizzana: a tomato base topped with roasted eggplant and zucchini, finished with dollops of red pepper pesto. We’ll be recreating this pie using a luscious almond and roasted red pepper romesco.
• Pick a Pepper Pizza: The romesco from the Ortalana makes a perfect pizza base, especially when amplified with a baharat-style spice blend, and pairs perfectly with…more peppers! We will finish this pizza with dollops of almond ricotta.
• Freddy Smalls: A homage to the now closed Freddy Smalls, an almond ricotta base with charred Brussels sprouts and finished with smokey almonds and an ultra tart drizzle of apple cider syrup.

 

Kelly Bone is a pizza writer who thought that chapter was over when she went vegan about 5 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 4 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.

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 classes@slowrisepizza.com if you have any questions.