Pizza Dough Course
This course equips you with professional skills for pizza dough excellence, covering exact baker’s percentages, gluten development, precise fermentation control, and expert handling techniques to produce perfect 250g dough balls, light airy crusts, and dependable outcomes ideal for any kitchen or pizzeria setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional pizza dough through this hands-on course. Explore flour types, baker’s percentages, hydration levels, and yeast options, progressing to mixing techniques, gluten formation, and fermentation management. Master dough division, balling, proofing, shaping, oven handling, plus troubleshooting, evaluation methods, and proven recipes for six uniform 250g pizzas reliably.
Elevify advantages
Develop skills
- Master gluten development by mixing, folding, and kneading for superior dough structure.
- Control fermentation through careful timing, temperature, and yeast management for reliable results.
- Shape and handle dough effectively by balling, proofing, and stretching without damage or air loss.
- Optimize oven transfers using peels and tools for smooth, efficient loading.
- Troubleshoot crust issues by adjusting for dense, sour, or flat outcomes with specific fixes.
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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