Pizza with Natural Fermentation Course
Master natural fermentation for professional pizza: design and maintain sourdough starters, build precise dough formulas, control fermentation, troubleshoot texture and flavor, and execute consistent, high-quality pizzas in any professional kitchen or pizzeria.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Master natural fermentation for outstanding pizza with this focused, practical course. Learn sourdough fundamentals, starter creation and maintenance, dough formulation in baker’s percentages, and precise fermentation schedules. Improve dough handling, stretching, and baking in different ovens while solving issues like weak gluten or flat crust. Finish ready to standardize production with clear logs, SOPs, and consistent, high-quality results.
Elevify advantages
Develop skills
- Natural sourdough setup: design, feed, and store a robust pizza starter fast.
- Dough fermentation control: plan times, temps, and folds for peak service.
- Pizza dough formulation: build and scale baker’s % recipes for any oven.
- Pro pizza baking: stretch, top, and bake sourdough pies with consistent results.
- Production quality systems: logs, SOPs, and hygiene for reliable output.
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 workload.What our students say
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Course in PDF