Pizza Dough Course
This course equips you with professional skills to make consistent pizza dough using baker’s percentages, mastering gluten development, fermentation control, dough handling for perfect 250g balls, airy crusts, and reliable results suited for any kitchen or pizzeria setup.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in crafting professional pizza dough. Learn to select flours, apply baker’s percentages, manage hydration and yeast, then perfect mixing, gluten formation, and fermentation. Master dividing, balling, proofing, shaping, oven transfer, plus troubleshooting and formulas for six uniform 250g pizzas every time.
Elevify advantages
Develop skills
- Master gluten development through mixing, folding, and kneading for professional dough structure.
- Control fermentation by managing times, temperatures, and yeast for reliable pizza dough.
- Shape and handle dough by balling, proofing, and stretching without tears or gas loss.
- Optimise baking transfer using peels and tools for smooth, quick oven loading.
- Troubleshoot crust issues like density, sourness, or flatness with precise adjustments.
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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Course in PDF