Pizza Dough Course
This course equips you with professional pizza dough skills, covering exact baker’s percentages, gluten development, fermentation management, and dough handling to produce flawless 250g balls, light crusts, and reliable outcomes for any kitchen or pizzeria setting. Perfect for consistent gastronomy results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting dependable, 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 building, and managed fermentation processes. Hone skills in accurate dividing, balling, proofing, shaping, and oven placement. Conclude with problem-solving, taste testing, and proven recipes yielding six uniform 250g pizzas reliably.
Elevify advantages
Develop skills
- Master gluten development by mixing, folding, and kneading for superior dough structure.
- Control fermentation through precise timing, temperatures, and yeast for uniform results.
- Shape and manage dough by balling, proofing, and stretching without tears or air loss.
- Optimise oven transfers using peels and tools for smooth, efficient 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 workloadWhat our students say
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