Pizza Dough Course
This course equips you with professional techniques for pizza dough excellence, covering baker’s percentages, gluten development, precise fermentation control, expert handling for flawless 250g balls, light airy crusts, and dependable outcomes ideal for any kitchen or pizzeria setting in Zambia or beyond.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in crafting consistent professional pizza dough. Discover optimal flour choices, baker’s percentages, hydration levels, and yeast types. Progress to effective mixing, gluten building, and fermentation management. Hone skills in accurate portioning, ball shaping, proofing, dough stretching, and seamless oven loading. Conclude with problem-solving techniques, quality checks, and reliable recipes yielding six uniform 250g pizzas each session.
Elevify advantages
Develop skills
- Master gluten development through skilled mixing, folding, and kneading for superior dough structure.
- Control fermentation precisely by managing timing, temperatures, and yeast for reliable results.
- Shape and handle dough expertly: form balls, proof, and stretch without tears or air loss.
- Optimise oven transfers using peels and tools for smooth, efficient loading.
- Troubleshoot crust issues effectively to correct dense, overly sour, or flat pizzas 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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