These are recordings of classes that originally took place on January 26, 2026 & February 2, 2026. Making great pizza involves a somewhat different set of skills than bread, and understanding those differences is key to consistent, high-quality results. This two-part series with professional pizza consultant Noel Brohner of Slow Rise Pizza Co.® will deepen your understanding of what goes into making great pizza. Noel will share not only the recipes and techniques but also the insights working pizza makers rely on, along with proven methods that can be applied in bakery or restaurant settings. In the first session, Noel breaks down the ingredients and processes involved in pizza dough production and highlights the technical considerations that distinguish pizza from bread. The second session focuses on application and evaluation. This class offers practical strategies and real-world troubleshooting approaches that can be put to use immediately. ABOUT THE INSTRUCTOR Noel Brohner is the founder of Slow Rise Pizza Co. and a professional pizza and bread consultant with over 40 years of experience in pizzerias, restaurants, and hospitality. He works with chefs, pizza makers, artisan bakers, and culinary teams to establish consistent, scalable production processes for new and existing pizza and bread programs. Slow Rise Pizza offers on-site and virtual consulting, staff training, recipe development, kitchen design, and a suite of live and on-demand classes. Noel is known for translating complex recipes and practices into clear, practical protocols. It’s been said that his life revolves around pizza. Not eating pizza — perfecting it. You will receive access to a private YouTube link. These are unedited recordings of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.