Pizza Dough Course
This course teaches professional pizza dough making using baker’s percentages, proper flour choices, hydration levels, and yeast selection. Students learn mixing techniques, gluten development, controlled fermentation, precise dividing, balling, proofing, shaping, and oven handling. It covers troubleshooting and sensory checks to produce six consistent 250g pizza balls with airy crusts every time, ideal for kitchens or pizzerias.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in professional pizza dough through practical steps: select flours, use baker’s percentages, manage hydration and yeast, mix and develop gluten, ferment precisely, divide and ball dough accurately, proof, shape, transfer to oven, troubleshoot problems, evaluate quality, and apply proven recipes for six uniform 250g pizzas.
Elevify advantages
Develop skills
- Master gluten development through mixing, folding, and kneading for professional dough structure.
- Control fermentation by managing times, temperatures, and yeast for reliable pizza dough.
- Shape and handle dough by balling, proofing, and stretching without tears or excess gas loss.
- Optimize 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 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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