Pizza Course
Gain expertise in crafting genuine pizzas for professional kitchens: perfect dough hydration, fermentation processes, and oven techniques, then refine toppings, uniformity, and issue resolution to produce Neapolitan-standard pizzas in any setting, shift after shift. This comprehensive program equips you with essential tools for reliable, high-performance pizza production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides a straightforward, hands-on method to create uniform, top-quality pizzas daily. You will explore dough fundamentals, flour types, water ratios, and fermentation schedules, followed by expert techniques in shaping, baking methods, and oven control for various equipment. Perfect your toppings, cheese management, serving sizes, and quality checks using practical checklists and problem-solving guides that simplify training and improve outcomes.
Elevify advantages
Develop skills
- Master dough principles including hydration, gluten development, and optimal flour selection for professional pizzas.
- Manage fermentation precisely with ideal timing, temperature control, and shaping for superior crust texture.
- Operate ovens professionally by regulating heat, timing bakes, and handling multiple pizzas during busy services.
- Enhance toppings using traditional sauces, cheese varieties, and precise portions for true Italian-style pizzas.
- Establish quality standards through procedures, error correction, and tasting records for dependable outcomes.
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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