Pizza with Natural Fermentation Course
Dive into natural fermentation techniques for pro-level pizzas: create and nurture sourdough starters, develop accurate dough recipes, manage fermentation precisely, fix issues with texture and taste, and produce uniform, superior-quality pizzas suited for any busy kitchen or pizzeria setup. This course equips you with practical know-how to elevate your pizza game consistently.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in natural fermentation to craft exceptional pizzas through this hands-on course. Discover sourdough basics, how to create and care for starters, dough recipes using baker’s percentages, and exact fermentation timings. Enhance your skills in dough preparation, stretching, and oven baking while tackling challenges like poor gluten development or lacklustre crusts. End up equipped to implement standard procedures with detailed records, guidelines, and reliable top-notch pizzas every time.
Elevify advantages
Develop skills
- Set up natural sourdough: quickly build, feed, and maintain a strong pizza starter.
- Control dough fermentation: schedule times, temperatures, and folds for optimal results.
- Formulate pizza dough: craft and adjust baker’s percentage recipes for various ovens.
- Bake professional pizzas: stretch, top, and cook sourdough bases reliably every time.
- Establish quality systems: use logs, SOPs, and hygiene for steady production.
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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