Pizzeria Skills3 lesson(s)
Dining & Restaurants · Beginner
Pizza Making
By admin · Pizza from the dough up: fermenting Neapolitan-style dough, stretching and topping by hand, and baking in a hot oven or wood-fired setup for the leopard-spotted crusts of a real pizzeria.
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About this course
Great pizza is ninety percent dough, and the dough is a product of flour, water, salt, yeast, time, and temperature. This course teaches the fundamentals of Neapolitan dough and fermentation, the hand-stretching and topping techniques that shape it, and the oven craft that turns raw dough into a blistered, leopard-spotted pizza. Whether you bake at home or behind a pizzeria counter, you will finish this course able to make dough that ferments properly, stretch it without tearing, and bake it with confidence, whether your oven runs on wood, gas, or electricity.