Pizza Dough Course
This course equips you with professional skills to produce flawless pizza dough using precise baker’s percentages, advanced gluten development, controlled fermentation, and expert handling techniques. Achieve perfect 250g dough balls, light airy crusts, and repeatable results ideal for any kitchen or pizzeria setting, ensuring top-quality pizzas consistently.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting consistent, professional pizza dough through hands-on techniques. Discover optimal flour choices, baker’s percentages, hydration levels, and yeast types. Progress to effective mixing, gluten building, and fermentation management. Master dividing, shaping into 250g balls, proofing, stretching, and oven handling, while learning troubleshooting and evaluation for reliable six-pizza batches every time.
Elevify advantages
Develop skills
- Develop strong gluten networks through expert mixing, folding, and kneading methods.
- Manage fermentation precisely by controlling timing, temperature, and yeast quantities.
- Shape and stretch dough skilfully to form balls, proof effectively, and avoid damage.
- Execute smooth oven transfers using peels and tools for efficient baking.
- Diagnose and correct 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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