Pizza Dough Course
Gain expertise in crafting professional pizza dough using exact baker’s percentages, proper gluten development, precise fermentation control, and skilled handling techniques to produce perfect 250g balls, light airy crusts, and dependable outcomes for any kitchen or pizzeria setup. This practical course equips you with tested formulas for six consistent pizzas every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Learn to make reliable professional pizza dough in this hands-on course. Cover flour choices, baker’s percentages, hydration levels, and yeast types. Progress to mixing, building gluten, and managing fermentation. Master dividing, shaping into balls, proofing, stretching, and oven loading. End with fixing problems, checking quality by feel, and proven recipes for six uniform 250g pizzas.
Elevify advantages
Develop skills
- Master gluten development through mixing, folding, and kneading for strong dough structure.
- Control fermentation by managing time, temperature, and yeast for reliable results.
- Shape and handle dough by balling, proofing, and stretching without tears or air loss.
- Optimise oven transfer using peels and tools for smooth, quick 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 workloadWhat our students say
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