Pizza Dough Course
This course equips you with professional skills to produce consistent 250g pizza dough balls featuring airy crusts. Master baker’s percentages, gluten development, precise fermentation control, and expert handling techniques suitable for any kitchen or pizzeria, ensuring reliable results every time.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional pizza dough. Learn to select flours, apply baker’s percentages, manage hydration and yeast, then perfect mixing, gluten formation, and fermentation. Master dividing, balling, proofing, shaping, oven handling, plus troubleshooting and evaluation for six flawless 250g pizzas consistently.
Elevify advantages
Develop skills
- Master gluten development through mixing, folding, and kneading for professional structure.
- Control fermentation by managing times, temperatures, and yeast for reliable dough.
- Shape and handle dough by balling, proofing, and stretching without tears or gas loss.
- Optimise oven transfer using peels and tools for efficient 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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