Pizza with Natural Fermentation Course
This course teaches natural fermentation for professional pizza production. Participants will create and maintain sourdough starters, develop accurate dough formulas with baker’s percentages, manage fermentation processes precisely, address issues with texture and taste, and produce uniform, top-quality pizzas suitable for any commercial kitchen or pizzeria setup. Ideal for bakers aiming to elevate their pizza skills consistently.
flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in natural fermentation techniques to create exceptional pizzas through this practical course. You will learn sourdough basics, how to create and care for starters, dough recipes using baker’s percentages, and exact fermentation timings. Enhance your skills in dough handling, stretching, and baking across various ovens, while fixing problems like poor gluten development or flat crusts. End the course equipped to maintain steady production using detailed records, standard procedures, and reliable high-quality outcomes.
Elevify advantages
Develop skills
- Set up natural sourdough starter: create, feed, and maintain a strong pizza starter quickly.
- Control dough fermentation: manage timing, temperature, and folds for optimal results during service.
- Formulate pizza dough: develop and adjust recipes using baker’s percentages for different ovens.
- Bake professional pizzas: stretch, top, and bake sourdough pizzas with uniform quality.
- Implement production systems: use logs, SOPs, and hygiene practices for dependable results.
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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