Pizza with Natural Fermentation Course
This hands-on course teaches natural fermentation techniques for making high-quality sourdough pizza, covering starter creation, dough formulation, fermentation control, baking skills, and quality production systems.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Master natural fermentation for top-notch pizza in this hands-on course. Learn the basics of sourdough, how to create and care for a starter, dough mixing using baker's percentages, and exact fermentation timings. Get better at handling, stretching, and baking dough in various ovens, while fixing problems like poor gluten development or flat crusts. End up prepared to standardise your production with proper records, standard procedures, and reliable high-quality outcomes.
Elevify Advantages
Develop Skills
- Set up natural sourdough: quickly design, feed, and store a strong pizza starter.
- Control dough fermentation: schedule times, temperatures, and folds for optimal service.
- Formulate pizza dough: develop and adjust baker's percentage recipes for different ovens.
- Bake professional pizzas: stretch, top, and bake sourdough pizzas with uniform results.
- Implement production quality systems: use logs, SOPs, and hygiene for dependable output.
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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