Pizza Dough Course
This course equips you with professional pizza dough skills, covering exact baker’s percentages, gluten development, fermentation management, and dough handling to produce flawless 250g balls, light crusts, and reliable outcomes suited for any kitchen or pizzeria setup. Perfect for aspiring bakers seeking consistency in pizza production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting dependable, professional pizza dough through this hands-on course. Discover optimal flour choices, baker’s percentages, hydration levels, and yeast varieties. Progress to mixing techniques, gluten building, and managed fermentation processes. Hone skills in accurate dividing, balling, proofing, shaping, and oven handling, concluding with problem-solving, taste testing, and proven recipes for six uniform 250g pizzas each session.
Elevify advantages
Develop skills
- Master gluten development by mixing, folding, and kneading for superior dough structure.
- Control fermentation through precise timing, temperatures, and yeast management for uniform results.
- Shape and manage dough effectively by balling, proofing, and stretching without damage or air loss.
- Optimise oven transfers using peels and tools for smooth, efficient loading.
- Troubleshoot crust issues by adjusting for dense, overly sour, or flat pizzas with specific fixes.
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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