Description

*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.*

 

HANDS-ON VIRTUAL PIZZA CLASS FOR BEGINNERS (PARTS 1 & 2)

New to pizza making? Or struggling to improve your homemade pizza? This is the place to start.

To help you fully understand the craft of pizza making, we start with the fundamentals of gluten development and basic fermentation techniques—building an understanding of TIME, one of the “secret ingredients” of artisan baking. 

We’ll mix dough by hand and help you learn how to ferment, shape, stretch, top, and bake in a two-part class format.

In this class, we’ll cover the following topics:

Day 1:

• Hands-on dough mixing
• Bulk fermentation
• Stretch and fold techniques
• Divide, preshape, bench rest, and shape
• Three different fermentation timelines to choose from, whatever works best for your schedule

Day 2: 

• Stretching techniques
• Topping preparation
• Baking technology and home oven hacks
• A special Grandma Sauce recipe
• And finally, enjoying freshly baked pizza

 

This class suits all levels and prepares you for our Intermediate Level 1 and Advanced Level 1 classes.

Class Requirements:

• A bowl (no mixer required)
• Flour
• Filtered water
• Salt
• Yeast

Read more here.

 

ADVANCED HIGH HYDRATION VIRTUAL PIZZA CLASS & SEMINAR

Our Advanced level classes attract participants from around the globe, including world-class chefs, aspiring restaurateurs, and seasoned home bakers. This seminar-style, on-demand pizza class delves into advanced artisan pizza making, focusing on pre-ferments (levain, poolish, biga, pâte fermentée, and sourdough) and high hydration baking.

In this class, we’ll cover the following topics:

• Time and Temperature: Building on the TIME and TEMPERATURE skills from our previous classes, we cover strategies to extend fermentation and enhance quality and consistency in home and professional artisan baking.
• High Hydration Doughs: hyper-mixing, extreme temperature control, and extended fermentation techniques.
• Pre-Ferments: Master pre-ferments like sourdough, poolish, biga, and pâte fermentée.

 

Please take note: no pizza or bread is baked in this Level 1 seminar. We assume that everyone attending an Advanced Level 1 pizza class already knows how to bake pizza at least pretty well. Instead, we focus on high hydration dough techniques and then do a deep dive into with wild and wacky world of pre-ferments. If you want to bake with us, check out the Intermediate Level 2 and Advanced Level 2 classes…

Class Requirements: 

• Kitchen scale
• Instant read thermometer
• Stand mixer (ie. KitchenAid) or Professional Mixer

 

Before taking this class, we recommend you take Intermediate Level 1 as a prerequisite.

We recommend this class as a prerequisite for all Advanced Level 2 and Level 3 classes.  

Read more here.

 

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.