Pizza Dough Course
This course equips you with professional skills to craft perfect pizza dough using exact baker’s percentages, strong gluten development, precise fermentation control, and expert handling techniques. Produce consistent 250g dough balls with light, airy crusts that deliver reliable results in any busy kitchen or pizzeria setting.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in making reliable professional pizza dough through this hands-on course. Discover how to choose the right flour, use baker’s percentages, manage hydration levels, and select yeasts. Progress to mixing techniques, building gluten strength, and overseeing fermentation. Hone skills in accurate dividing, shaping into balls, proofing, stretching dough, and smooth oven transfers. Conclude with problem-solving tips, taste testing methods, and proven recipes for six uniform 250g pizzas each time.
Elevify advantages
Develop skills
- Master gluten development by mixing, folding, and kneading for strong dough structure.
- Control fermentation through careful timing, temperature, and yeast management for uniform results.
- Shape and handle dough by balling, proofing, and stretching without tears or air loss.
- Optimise oven loading with peels and tools for quick, clean transfers.
- 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 workload.What our students say
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