Learn to bake delicious, authentic pizza in your home electric oven with my comprehensive course. From mastering dough preparation to perfecting stretching and baking techniques.
All videos are in English, with subtitles available in English, Italian, and Arabic.
Course Highlights
THEORY
Up to 2 hours of videos and a 60+ page e-book
PRACTICE
Up to 1.5 hours of video lessons
1-1 Coaching
Up to 2 hours of tailored coaching
Home oven round pizza Course Details
A 250° C electric oven is required
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MODULE 1: The ingredients (Only for Lover and Master levels)
All the ingredients and their roles in making a round home oven pizza (only for Advanced and Master levels)
- Wheat and Macronutrients: the nutritional components of wheat and their importance in pizza dough.
- Gluten: how gluten develops in the dough and its critical role in achieving the perfect pizza texture.
- Flour Strength: flour strength and its impact on dough performance.
- Types of Flours: white and whole flours, and the properties of “00” flour.
- Choosing the right flour: Identifying the right flour for the home oven round pizza dough.
- Yeast: the different types of yeasts and the role of yeast in dough fermentation.
- Salt: the importance of salt in dough making and how salt strengthens gluten structure.
- Water: the role of water in dough hydration and gluten development.
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MODULE 2: Dough making theory and steps (Only for Lover and Master levels)
The details of the dough making steps for perfecting pizza dough (only for Advanced and Master levels)
- Fermentation Steps: the primary and secondary fermentation phases.
- Structure of the Recipes: the differences between recipes
- Common Mistakes in Proofing: common errors in proofing,
- Temperature Effect on Yeast Activity: Understanding how different temperatures impact yeast activity.
- Taking Control of Rising Times: Strategies for managing and adjusting rising times to fit different schedules and environmental conditions.
- The Use of the Refrigerator: Utilizing refrigeration to control fermentation times.
- The Effect of Yeast Quantity on Rising Times: Understanding how varying the amount of yeast affects the fermentation process.
- How to Adjust the Recipe: A comprehensive overview of the key factors to consider when adjusting recipes. This includes tips for balancing yeast and fermentation times to achieve the desired dough characteristics.
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MODULE 3: Topping ingredients (Only for Lover and Master levels)
The main topping ingredients and how to prepare them (only for Advanced and Master levels).
- Tomatoes: the importance of choosing the right type of tomatoes and the ways to prepare them as toppings.
- Mozzarella: Discusses different kinds of mozzarella cheese ideal for topping a Neapolitan pizza.
- Additional topping ingredients: This section covers supplemntary ingredients and how to prepare them.
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MODULE 4: The baking process and the equipment (Only for Lover and Master levels)
A detailed look at the baking process and at the required kitchen tools (only for Advanced and Master levels).
- Oven Types: the differences among electric, gas, and wood-fired ovens and the fundamental principles of heat transfer.
- Kitchen Tools: the essential equipment and utensils used for pizza making.
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MODULE 5: Indirect dough methods (only for Master level)
Preferments: Biga and Poolish techniques and the benefits and drawbacks.
Autolysis: method and advantages.
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MODULE 6: Practical modules
All the techniques to make a perfect round pizza in your home oven:
- Kneading by hand
- Kneading by planetary mixer (*)
- Kneading by spiral mixer (**)
- Bulk proofing
- Portioning mass into balls
- Second rise
- Preparing the ingredients (mozzarella)
- Stretching the dough into disks
- Add the topping
- Bake in a home oven
(*) only for Lover and Master
(**) Only for Master
READY TO START TURNING YOUR PASSION INTO A SKILL?
Choose the plan of your choice
Pizza master
1107
USD
Discover the secrets to baking mouthwatering pizza in your electric oven. Our step-by-step course guides you through making the perfect dough, stretching it like a pro, and achieving a flawless bake.
ENROLL NOW
a 250° C electric oven is required
1.5 hours of practical videos covering all the techniques (kneading by hand, planetary mixer, spiral mixer and biga kneading).
3 dough recipes (including Biga)
20 toppings
2 hours videos of theory covering all the aspects of baking (including pre-ferments)
E-book (60+ pages)
2 hours of live 1-1 online coaching
Pre-ferments theory (videos and e-book)
pizza lover
497
USD
Perfect for pizza lovers eager, this course teaches you how to bake round pizzas using your home oven and everyday kitchen tools. Achieve professional results with my detailed guidance.
ENROLL NOW
a 250° C electric oven is required
1.5 hours of practical videos covering all relevant techniques (kneading by hand and planetary mixer)
2 dough recipes
10 toppings
Almost 2 hours of videos of theory covering all the aspects of baking
E-book (50+ pages) on theory and practice
1 hour of online 1-1 live coaching
pizza fan
217
USD
Ideal for those seeking a straightforward recipe, this course teaches pizza fans how to bake round pizzas in a home oven. With no theory or coaching support, it offers a simple, error proof method ready for immediate execution without adjustments to timing or temperature.
ENROLL NOW
a 250° C electric oven is required
Video recipe (hand kneading)
1 standard recipe
5 toppings
