Pizza Dough Course
This course teaches professional pizza dough making using baker’s percentages, gluten development, fermentation control, and expert handling techniques to produce consistent 250g balls with airy crusts, ideal for kitchens or pizzerias seeking reliable results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in professional pizza dough through practical lessons on flour selection, baker’s percentages, hydration levels, and yeast types. Progress to mixing, gluten building, and fermentation management, then master dividing, balling, proofing, shaping, oven handling, troubleshooting, sensory checks, and proven recipes for six uniform 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 baking transfer using peels and tools for smooth, quick oven 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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