Learn to bake authentic Modern Neapolitan pizza at home with my comprehensive course. From dough preparation to stretching and baking, master every step.
All videos are in English, with subtitles in English, Italian, and Arabic.
Course Highlights
THEORY
Up to 2 hrs of video lessons and a 60+ page e-book
PRACTICE
Up to 1.5 hrs of video lessons
1-1 Coaching
Up to 2 hrs of tailored coaching
Modern Neapolitan pizza Course Details
A 500° C oven is required
-
MODULE 1: The ingredients (only for Lover and Master level)
All the ingredients and their roles in making a Modern Neapolitan 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 Neapolitan 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.
-
MODULE 2: Dough making theory and steps (only for Lover and Master level)
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.
-
MODULE 3: Topping ingredients (only for Lover and Master level)
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.
-
MODULE 4: The baking process and the equipment (only for Lover and Master level)
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.
-
MODULE 5: Indirect dough methods (only for Master level)
Preferments: Biga and Poolish techniques and the benefits and drawbacks.
Autolysis: mehod and advantages.
-
MODULE 6: Practical modules
All the techniques to make a perfect Modern Neapolitan pizza:
- Kneading by hand
- Kneading by planetary mixer (*)
- Kneading by spiral mixer (**)
- Preparing biga (**)
- Kneading with Biga (**)
- Bulk proofing
- Portioning mass into balls
- Second rise
- Preparing the ingredients (mozzarella and tomatoes)
- Stretching the dough into disks
- Add the topping
- Bake
(*) only for Lover and Master levels
(**) Only for Master level
READY TO START TURNING YOUR PASSION INTO A SKILL?
Choose the plan of your choice
Pizza master
1107
USD
The ultimate course to bake Neapolitan pizzas using advanced equipment and covering all aspects of Neapolitan pizza making. For the pizza masters (even starting from scratch) and for the small restaurants or coffee shops who want to start offering pizzas.
ENROLL NOW
a 500° C 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
1.5 hours videos of theory covering all the aspects of baking (including preferments)
E-book (70+ pages)
2 hours of online 1-1 live coaching
Pre ferments theory (in video and in the e-book)
pizza lover
497
USD
The complete course to bake Neapolitan pizzas at home. For the pizza lovers who want to be able to master pizza making skills understanding what’s behind a good pizza.
ENROLL NOW
a 500° C oven is required
1.5 hours of practical videos: covering all the relevant techniques (kneading by hand and planetary mixer)
2 dough recipes (to help you manage your schedule)
10 toppings
Almost 2 hours of theory videos 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
The very basic course to bake Neapolitan pizzas (a 500° C oven is required). For who wants a simple recipe, ready to be executed without modifications for different timing or temperature conditions. No theory and no coaching support.
ENROLL NOW
a 500° C oven is required
Video recipe (hand kneading)
1 standard recipe
5 toppings
