Pizza Dough Course
This course equips you with professional techniques for pizza dough excellence, covering exact baker’s percentages, superior gluten development, precise fermentation management, and expert handling to produce flawless 250g dough balls, light airy crusts, and repeatable outcomes ideal for any kitchen or pizzeria setting. Perfect for aspiring bakers seeking consistency in gastronomy.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting dependable professional pizza dough through this hands-on course. Discover optimal flour choices, baker’s percentages, hydration levels, and yeast varieties. Progress to mixing techniques, gluten formation, and managed fermentation processes. Hone skills in accurate dividing, balling, proofing, shaping, and oven loading. Conclude with problem-solving, sensory checks, and proven recipes yielding 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 tears or air loss.
- Optimise oven transfers using peels and tools for smooth, efficient loading.
- Troubleshoot crust issues like density, sourness, or flatness with precise adjustments.
Suggested summary
Before starting, you can change the chapters and 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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