Pizza Dough Course
This course teaches professional pizza dough making using baker’s percentages, gluten development, fermentation control, and precise handling techniques to produce consistent 250g dough balls with airy crusts, ideal for kitchens or pizzerias. Students gain hands-on skills in flour selection, hydration, mixing, dividing, proofing, shaping, and troubleshooting for reliable results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Learn to make professional pizza dough covering flour choices, baker’s percentages, hydration levels, yeast types, mixing methods, gluten building, fermentation control, dough dividing, balling, proofing, shaping, oven handling, troubleshooting, and formulas for six perfect 250g pizzas.
Elevify advantages
Develop skills
- Master gluten development through mixing, folding, and kneading for strong dough structure.
- Control fermentation by managing time, temperature, and yeast for reliable results.
- Shape and handle dough by balling, proofing, and stretching without damage.
- Optimize oven transfer using peels and tools for smooth baking.
- Troubleshoot crust issues like density, sourness, or flatness with specific fixes.
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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