Pizza Dough Course
Gain expertise in crafting professional pizza dough using exact baker’s percentages, advanced gluten development techniques, precise fermentation control, and expert handling methods to produce consistent 250g dough balls with light, airy crusts suitable for any professional kitchen or pizzeria environment.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Acquire skills to create consistent professional pizza dough. Learn to select flours, apply baker’s percentages, manage hydration levels, and choose yeasts. Progress to mixing, developing gluten, and fermenting dough under control. Master dividing, balling, proofing, shaping, and oven transfers. Conclude with troubleshooting, sensory checks, and proven recipes for six uniform 250g pizzas each time.
Elevify Advantages
Develop Skills
- Master gluten development through mixing, folding, and kneading for professional dough structure.
- Control fermentation by managing time, temperature, and yeast for reliable pizza dough.
- Shape and handle dough by balling, proofing, and stretching without tears or gas loss.
- Optimise oven transfer using peels and tools for smooth and quick loading.
- Troubleshoot crust issues like density, sourness, or flatness with precise 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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