Intermediate Level 2: Wood-Fired Cooking in a Backyard 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 Wood-Fired Cooking Class in a Backyard Oven with Chef Jon Butler –  Intermediate Level 2

Chef Jon Butler brings us to his backyard oven to discuss the ins and outs of wood-fired cooking techniques. Jon covers not only how to use a wood-fired oven to bake pizza but also to prepare toppings as well. As a classically trained chef, Jon is not your average pizza maker – not even close. 

This class takes some of our favorite “lowbrow” pizza combos to the next level, including:

  • Eggplant Parm: expertly prepared and pan fried! 
  • Wood-fired, oven-roasted Pineapple: we’ll roast pineapple in the oven, pickle some jalapeños, and finish with some salami piccante—the ultimate pineapple pizza!
  • Roasted Broccolini: oven-roasted before topping a pizza bianca 
  • Tarte Flambée: a classic from the early days of Republique, including caramelized onions, Comté, gruyere, bacon and chives. 

This class is perfect for anyone with a backyard wood-fired oven or any of the gas fired, mini ovens made by companies like Roccbox and Ooni who wants to hone in their oven skills. Even without an oven, learn the ins and outs of wood-fired cooking with one of the best in the business. Not exaggerating.  

Chef Jon Butler and Noel have been working on some of LA’s best kitchen lines together for many years. They first met at Republique when Noel was doing some pizza consulting for Chef Walter Manzke (who trained with none other than Michelin three-star chef Alain Ducasse) and Jon was a sous chef running the wood-fired oven…but not doing pizza in the traditional sense…unless you count Tarte Flambée. Jon later served as the Chef de Cuisine at The Rose Venice, where Noel had earlier consulted on the pizza program during the restaurant opening.

Jon recently moved out to the desert where he has been working on a variety of projects including his own personal take on alfresco dining, seasonal menus, and bespoke cocktails as the Executive Chef of di71 at the Desert Island Country Club in Palm Springs. And, more recently, he partnered with some locals to open his own pizzeria featuring seasonal takes on California classics at Kiki’s La Quinta.    

But Jon brings a whole new level of sophistication that is rarely seen in the world of artisan pizza.  As a young line cook, Jon did stages in several outstanding European kitchens, including Arzak, in San Sebastian, Noma, in Copenhagen, and Patisserie Mandion, in Biarritz. Jon later returned to LA, where he’s spent the last decade working with some of the city’s most heralded chefs, including Vartan Abgaryan (71 Above), Ray Garcia (Fig at the Fairmont, Santa Monica), and finally, as noted above, Jason Neroni (The Rose, Venice) and Walter Manzke (again) at the opening of his iconic Republique. Jon took the Covid years as an opportunity to move back to the Desert, where he’s served as Executive Chef at the Palm Springs landmark, Mr. Lyons Steakhousebefore moving on to di71 and finally Kiki’s.

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.

Kiki’s La Quinta | @kikislaquinta | @jonbutler84

46660 Washington St La Quinta, CA 92253

*All photos courtesy of Chef Jon Butler and/or The Rose Venice.


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