Pizza Dough Course
Master professional pizza dough: precise baker’s percentages, gluten development, fermentation control, and handling for perfect 250 g balls, airy crusts, and consistent results in any gastronomy kitchen or pizzeria.

4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
Master reliable, professional pizza dough with this focused, practical course. Learn flour selection, baker’s percentages, hydration, and yeast choices, then move into mixing, gluten development, and controlled fermentation. Practice precise dividing, balling, proofing, shaping, and oven transfer, and finish with troubleshooting, sensory evaluation, and tested formulas for six consistent 250 g pizzas every time.
Elevify Differentials
Develop Skills
- Master gluten development: mix, fold, and knead dough for pro-level structure.
- Control fermentation: plan times, temps, and yeast for consistent pizza dough.
- Shape and handle dough: ball, proof, and stretch without tearing or degassing.
- Optimize baking transfer: use peels and tools for clean, fast oven loading.
- Troubleshoot crust quality: fix dense, sour, or flat pizzas with targeted tweaks.
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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