Pizza Dough Course
Elevate your pizza-making with this comprehensive course on professional dough techniques. Learn exact baker’s percentages, advanced gluten development, fermentation management, and expert handling to produce flawless 250g dough balls, light airy crusts, and reliable outcomes suited for any professional kitchen or pizzeria setting.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting reliable professional pizza dough through this hands-on course. Discover optimal flour choices, baker’s percentages, hydration levels, and yeast varieties. Progress to mixing techniques, gluten development, and precise fermentation control. Hone skills in dividing, balling, proofing, shaping, and oven transfers, concluding with troubleshooting, sensory checks, and proven recipes for six uniform 250g pizzas every time.
Elevify advantages
Develop skills
- Master gluten development through expert mixing, folding, and kneading for superior dough structure.
- Control fermentation precisely by managing timing, temperatures, and yeast for dependable results.
- Shape and manage dough skilfully: form balls, proof, and stretch without tears or excess gas loss.
- Optimise oven loading with peels and tools for seamless, efficient transfers.
- Troubleshoot crust issues effectively, correcting dense, overly sour, or flat results with specific adjustments.
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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