Pizza Fundamentals: Dough, Process, and Style

A Two-Part Lecture Series via Zoom

January 26, 2026 / 4:00-5:00 pm ET

February 2, 2026 / 4:00-5:00pm ET

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.   

Part 1: Understanding the Dough 

January 26 

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. You’ll take a closer look at the variables that matter most in pizza dough, including: 

• Ingredient selection and flour types 

• Yeast types, preferments, and sourdough 

• Salt, oil, and other inputs that influence fermentation, dough strength, and finally pizza texture and flavor 

• Core process elements: mixing styles, gluten development, fermentation strategies, dough handling, and shaping options 

Part 2: Putting Theory to Practice 

February 2 

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. Noel will cover: 

• Best practices across the pizza-making process, from dough handling to topping and baking 

• Equipment considerations, including oven choices, pan types, baking surfaces, peels, and screens 

• Core pizza styles from New York and Neo-Neapolitan to Detroit and Roman and beyond 

• Troubleshooting dough formulas, overcoming fermentation issues, fine-tuning the bake 

• Emerging trends in pizza and so much more… 

Whether you’re looking to add pizza to a bakery program or refine an existing operation, this class offers a clear, practical framework taught by a seasoned professional who has coached chefs and pizza makers in pizzerias and restaurants worldwide. Bring your questions and deepen your understanding of pizza fundamentals.

   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.