Pizza Dough Course
This course teaches professional pizza dough techniques using baker’s percentages, hydration levels, gluten development, precise fermentation control, dough dividing, balling, proofing, shaping, oven transfer, troubleshooting, and sensory checks to produce six consistent 250g pizzas with airy crusts every time, ideal for kitchens or pizzerias.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in professional pizza dough making. Learn to select flours, apply baker’s percentages, manage hydration and yeast, mix and develop gluten, ferment precisely, divide and ball dough accurately, proof, shape, transfer to oven, troubleshoot problems, evaluate sensory qualities, and use proven formulas for six perfect 250g pizzas consistently.
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 excess gas loss.
- Optimize oven transfer using peels and tools for efficient, clean pizza loading.
- Troubleshoot crust issues like density, sourness, or flatness with specific 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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