Lesson 1Overview a' pizza dough styles an' characteristic traits (Neapolitan, New York, Roman, pan, whole-grain)Dis section explain how different pizza dough styles evolve, dem typical hydration, fermentation, an' handlin' needs, an' how dese traits affect flavour, texture, an' bakin' approach so yuh can choose di right style fi each menu, makin' it all flow nice.
Defining Neapolitan dough specs and standardsNew York style: chew, fold, and bake profileRoman and pan styles: high hydration structureWhole-grain dough traits and flavor impactMatching dough style to oven type and heatLesson 2Mixing an' kneadin' methods: autolyse, slap an' fold, stretch an' fold, machine mixin' speeds an' timesDis section detail mixin' an' kneadin' methods, from autolyse to machine mixin'. Yuh wi compare slap an' fold, stretch an' fold, an' spiral or planetary mixers, learnin' how time an' speed affect gluten, temperature, an' oxidation, keepin' it balanced.
Planning mix order and ingredient tempsAutolyse and improved hydrationHand kneading and slap and foldStretch and fold during early bulkMixer speeds, times, and friction heatLesson 3Baker's percentages an' convertin' recipes to weights fi reproducible batchesYuh wi learn baker’s percentages as a universal language fi dough formulas. Di section cover settin' flour to 100 percent, convertin' volume recipes to weights, scalin' batch sizes, an' checkin' formulas fi balance an' consistency, fi irie results every time.
Flour as 100% and ratio logicConverting cups and teaspoons to gramsChecking salt, yeast, and oil percentagesScaling formulas for different batch sizesDocumenting formulas for repeatabilityLesson 4Hydration principles an' effects on texture: low, medium, high hydration doughsDis section introduce hydration as a design tool, explainin' how water percentage shape dough handlin', gas retention, an' crumb. Yuh wi compare low, medium, an' high hydration doughs an' learn how to adjust fi flour strength, gettin' dat perfect vibe.
Calculating dough hydration by weightLow hydration dough: handling and usesMedium hydration: balanced crumb and chewHigh hydration dough: structure and toolsAdapting hydration to flour absorptionLesson 5Bulk fermentation strategies: room temperature vs cold retardation an' timin' schedulesHere yuh wi explore bulk fermentation at room temperature an' under refrigeration. Yuh wi learn to design timelines, manage dough temperature, an' balance yeast activity to develop flavour, strength, an' gas widout overproofin', keepin' it fresh an' tasty.
Setting target dough temperature (DDT)Room temperature bulk: timing and signsCold bulk retardation: pros and consAdjusting yeast for longer schedulesRecognizing under and over fermented doughLesson 6Dividin', scalin', ballin' an' roundin': weight targets, skin formation, an' bench restDis section cover dividin', scalin', an' ballin' dough fi consistent pizzas. Yuh wi practice accurate portionin', roundin' fi proper skin tension, managin' bench rest, an' organizin' dough boxes fi service flow, makin' every step smooth.
Choosing target dough ball weightsUsing scales for accurate portioningBalling technique and surface tensionBench rest duration and dough relaxationStoring dough balls in trays or boxesLesson 7Proofin' an' final maturation: proof boxes, refrigeration handlin', an' signs a' readinessYuh wi learn how to manage final proof an' maturation usin' room temperature, proof boxes, an' refrigeration. Di section explain visual an' tactile readiness cues, dough temperature targets, an' how to avoid overproofin' or collapse, fi perfect pies.
Using proof boxes and covered traysRefrigerated proofing and warmup timesVisual signs of ready dough ballsTouch tests for gas and elasticityPreventing overproofing and skin dryingLesson 8Flour types an' protein content: interpretin' labels, selectin' blends (00, bread flour, AP, whole wheat)Here yuh wi learn how flour type, protein level, an' millin' affect dough strength, extensibility, an' brownin'. Yuh wi practice readin' labels, comparin' 00, bread, all-purpose, an' whole wheat flours, an' designin' custom blends fi yuh style.
Reading flour labels and technical specsProtein percentage and gluten potential00 flour behavior in high-heat ovensBread vs all-purpose in pizza formulasUsing whole wheat and bran in blendsLesson 9Common measurement tools an' calibration: scales, hygrometers, thermometer use fi dough an' roomDis section introduce essential measurement tools fi dough control. Yuh wi learn to use an' calibrate scales, thermometers, an' hygrometers, track room an' dough conditions, an' log data to improve consistency across bakes, keepin' it all steady.
Selecting and caring for digital scalesChecking scale accuracy and driftMeasuring dough and water temperatureMonitoring room temperature and humidityRecording data for process control
