Pizza Dough Course
Dive into professional pizza dough making with this hands-on course. You'll master baker’s percentages, flour choices, hydration levels, yeast selection, mixing techniques, gluten development, and fermentation control. Learn to divide, ball, proof, shape, and transfer dough flawlessly, plus troubleshooting tips and proven recipes for six perfect 250g pizzas every time, ideal for kitchens or pizzerias.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting consistent, pro-quality pizza dough. Cover flour selection, baker’s percentages, hydration, and yeast options, then advance to mixing, gluten building, and fermentation management. Master dividing, balling, proofing, shaping, oven handling, troubleshooting, sensory checks, and recipes for reliable 250g pizzas.
Elevify advantages
Develop skills
- Master gluten development through mixing, folding, and kneading for professional dough structure.
- Control fermentation by managing times, temperatures, and yeast for reliable pizza dough.
- Shape and handle dough by balling, proofing, and stretching without tears or gas loss.
- Optimise oven transfer using peels and tools for smooth, quick loading.
- Troubleshoot crust issues like density, sourness, or flatness with precise adjustments.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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