Advanced Level 2: Artisan Sourdough in a Professional Electric Deck Oven Online Pizza Class – Class 2 of 3

(1 customer review)

$200.00

On-Demand SOURDOUGH PIZZA Class with Dan Richer from Razza – Advanced Level 2

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.*

On-Demand Artisan Sourdough Pizza Class in a Professional Electric Deck Oven with Dan Richer from Razza Pizza Artigianale – Advanced Level 2 – Class 2 of 3

In this four-hour-plus on-demand, advanced online making pizza class, Chef Dan Richer of Razza Pizza Artigianale joins Noel to explore the world of Artisan Pizza. From the New Jersey restaurant dubbed New York’s Best Pizza by the New York Times and one of the 50 Top Pizzerias in the world by 50 Top Pizza in Italy, Chef Dan Richer—one of the most sought after artisan pizza and bread makers in the US—will hand mix, ferment, shape, divide, ball, stretch, top, and bake some of his favorite pies. 

Class Two Topics Include:

  • Choose Your Own Adventure Sourdough Recipe & Technique
  • Multiple 100% Single Variety Wheat Flour Doughs Comparing King Arthur AP and Cairnpring Mills Espresso High Extraction
  • Professional High Temperature Deck Oven Baking – Next-Level Pizza in a High Temp Oven (600+)
  • Lower Your Dough Hydration for High Temperature Ovens (70%, compared with 78% below)
  • Sourdough Starter Feeding & Maintenance
  • Acidity vs TA or Total Acidity vs pH vs Floor pH
  • Pizza Evaluation Techniques Using Dan’s Rubrics
  • Name Your Intention – Pizza Goal Setting with Dan
  • Multiple Margaritas (Classic & Jersey), Mushroom, and Potato Pies 
  • A/B Testing Various Dough Hydrations, Oven Temps, Fresh Mozzarella Performances, and So Much More!

This class is part of a three-part series with Dan and Noel, each class focusing on different types of pizza makers, pizza ovens and pizza dough recipes and techniques: 

Class One (currently streaming)

  • Same Day Sourdough – Amazing Texture vs Refrigerated Dough
  • 80% White Flour and 20% Whole Wheat, High Extraction or Freshly Milled Flour
  • Good for Both Same Day (morning mix evening bake) or Next Day Doughs
  • Home Oven Baking – Great Pizza at 500+ Degrees
  • Raise Your Dough Hydration for Low Temperature Home Ovens (78%, compared with 70% above))
  • Sourdough Starter Feeding & Maintenance
  • Pizza Evaluation Techniques Using Dan’s Rubrics
  • Name Your Intention – Pizza Goal Setting with Dan
  • Margarita, Mushroom, and Potato Pies and so much more!
  • Raise Your Dough Hydration for Low Temperature Home Ovens (78%, compared with 70% above and below)

Class Two (this class – currently streaming)

  • See Above for Details

 

Class Three (currently streaming)

  • Dan will be using an Ooni Karu 16 (but the make and model are less important than the recipe and techniques)
  • Choose Your Own Adventure Sourdough Recipe & Technique
  • Sourdough Starter Feeding & Maintenance
  • Acidity vs TA or Total Acidity vs pH vs Floor pH
  • Pizza Evaluation Techniques Using Dan’s Rubrics
  • Name Your Intention – Pizza Goal Setting with Dan
  • Special Guest Appearance & Mill Tour by Kevin Morse of Cairn Spring Mills

 

**NEW BUNDLE: THREE On-Demand Artisan Sourdough Pizza Classes in THREE Different Ovens with Dan Richer from Razza Pizza Artigianale – 33% OFF**

Before taking this class, we ask that you purchase Dan’s book, The Joy of Pizza—either the hardcover or eBook— if you don’t already own it but we will also provide a shopping list and a bonus Potato pizza recipe that is not included in the book. Join our virtual pizza making class and learn from a renowned pizza consultant and Razza owner and head chef in the comfort of your home!

More about the book from the Publisher…

“Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare.

Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens.

The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven-so you’ll know exactly what to do to create superior results.

The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.”

RAZZA Pizza Artigianale |
www.razzanj.com | @razzanj@katieparla | 275 Grove Street, Jersey City, NJ 07302

(All photos courtesy of Dan Richer and Eric Wolfinger)

After you Register:

***Class recipes and procedures are not included in the price of this class.***

If you would like to register for this class, it is your responsibility to either order a hardcover copy of Dan’s cookbook or download a digital copy. Besides Amazon, you have many other options. Please click on your favorite bookseller to purchase. 

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.

Suggested Pizza Class Prerequisites: Intermediate Level 1 & Advanced Level 1

Please email us if you have any questions or comments at classes@slowrisepizza.com

1 review for Advanced Level 2: Artisan Sourdough in a Professional Electric Deck Oven Online Pizza Class – Class 2 of 3

  1. Daniel (verified owner)

    Dan has so much attention to detail. Great class that you’ll want to re watch multiple times.

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