Pizza Course
Gain expertise in making real pizzas for pro kitchens: perfect dough water levels, fermentation control, and oven tactics, then fine-tune toppings, uniformity, and fixes to serve Neapolitan-style pizzas in any setup, every shift. This practical programme equips you with reliable systems for daily high standards in pizza production, from ingredients to final checks.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides a straightforward, hands-on method to make top-quality pizzas consistently each day. You'll gain knowledge in dough basics, choosing flours, water ratios, and fermentation schedules, followed by expert techniques in shaping, baking plans, and handling ovens for different setups. Perfect your toppings, cheese use, sizing portions, and quality checks using lists and fixes that simplify staff training and improve outcomes.
Elevify advantages
Develop skills
- Master dough basics: water levels, gluten development, and flour picks for expert pizzas.
- Manage fermentation: schedules, heat control, and shaping for ideal crust edges.
- Handle ovens professionally: control temperatures, cooking durations, and batch baking during busy times.
- Enhance toppings: traditional sauces, cheese blends, and portion sizes for genuine Italian pizzas.
- Ensure steady quality: procedures, error fixes, and taste records for reliable outcomes.
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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