Pizza Course

Lesson 1 • Regional Pizza Styles Overview

Maps major regional styles from Naples to New York and beyond. Provides a reference framework for comparing techniques throughout the course.

Lesson 2 • Professional Kitchen Setup and Safety

Introduces workspace organization, tool identification, and food hygiene standards. Safe, efficient setup is prerequisite to all hands-on practice.

Lesson 3 • Origins of Flatbread and Early Pizza

Covers ancient flatbread traditions and their evolution into pizza. Establishes historical context that frames every style studied later.

Lesson 1 • Yeast Types and Fermentation Basics

Compares fresh, active dry, and instant yeast alongside wild starters. Fermentation fundamentals underpin all leavening decisions in the course.

Lesson 2 • Salt, Fat, and Flavor Chemistry

Analyzes how salt controls fermentation rate and fat tenderizes gluten. These interactions directly shape flavor and texture outcomes.

Lesson 3 • Reading and Scaling Dough Formulas

Teaches formula scaling using baker's math for any batch size. Accurate scaling is essential before students begin hands-on dough production.

Lesson 4 • Flour Selection and Protein Science

Examines how protein content and milling grade affect gluten strength. This knowledge drives every flour choice made in later dough formulas.

Lesson 1 • Machine Mixing and Spiral Mixers

Covers spiral and planetary mixer operation, speed stages, and dough temperature management. Machine mixing enables consistent large-batch production.

Lesson 2 • Gluten Development and Windowpane Test

Explains gluten network formation and how to assess it using the windowpane test. Proper development is the checkpoint before fermentation begins.

Lesson 3 • Hand Mixing Techniques

Introduces autolyse, incorporation, and hand-folding methods. Mastering hand mixing builds tactile sensitivity that improves all future dough work.

Lesson 1 • Cold Fermentation and Retarding

Explains refrigerator retarding from 24 to 72 hours and its flavor benefits. Cold fermentation is a key tool for scheduling and flavor development.

Lesson 2 • Bulk Fermentation Principles

Defines bulk fermentation stages and how temperature drives yeast activity. This stage sets flavor complexity before dough is divided.

Lesson 3 • Sourdough Fermentation Management

Addresses starter maintenance, inoculation rates, and extended fermentation for sourdough pizza. Students adapt timing to wild yeast's slower, variable activity.

Lesson 4 • Fermentation Troubleshooting

Diagnoses common fermentation failures such as dense crumb, sourness, and collapse. Systematic troubleshooting skills apply to every dough formula in the course.

Lesson 1 • Cornicione and Crust Edge Control

Focuses on forming and preserving the raised edge for proper oven spring and appearance. Cornicione quality is a key marker of professional skill.

Lesson 2 • Rolling Pin and Tool-Assisted Shaping

Covers rolling pin use for Roman and cracker-style crusts requiring uniform thinness. Tool-assisted shaping complements hand techniques for specific styles.

Lesson 3 • Tossing and Aerial Stretching

Introduces tossing as a technique for thin, even rounds with minimal tearing. Students build confidence through progressive practice drills.

Lesson 4 • Opening Dough by Hand

Teaches pressing, slapping, and gravity-stretching methods for round pizzas. Hand-opening preserves gas bubbles that create an airy, open crumb.

Lesson 1 • Tomato Sauce Fundamentals

Examines raw, cooked, and crushed tomato sauces and their appropriate applications. Sauce choice directly affects moisture, acidity, and bake behavior.

Lesson 2 • Cheese Selection and Application

Covers mozzarella varieties, aged cheeses, and blending strategies for melt and flavor. Cheese application technique affects browning and moisture release.

Lesson 3 • White Sauces and Alternative Bases

Introduces béchamel, ricotta, pesto, and olive oil bases as tomato alternatives. Expanding the sauce repertoire broadens menu versatility.

Lesson 4 • Protein and Vegetable Toppings

Addresses pre-cooking requirements, moisture control, and portioning for proteins and vegetables. Proper prep prevents soggy or undercooked toppings.

Lesson 1 • Home and Countertop Oven Techniques

Adapts professional baking principles to home ovens using steel, stone, and broiler methods. Students maximize results within equipment limitations.

Lesson 2 • Wood-Fired Oven Operation

Covers fire building, dome temperature management, and floor rotation in wood-fired ovens. Wood-fired baking produces the highest heat and signature char.

Lesson 3 • Reading Doneness and Bake Quality

Teaches visual and tactile cues for crust color, cheese melt, and bottom char. Accurate doneness assessment prevents underbaked or burnt results.

Lesson 4 • Heat Transfer Principles for Pizza

Defines conduction, convection, and radiation and their roles in pizza baking. Understanding heat transfer is the foundation for all oven management decisions.

Lesson 1 • Continuous Improvement and Recipe Development

Teaches structured testing, tasting panels, and iterative refinement for new recipes. A systematic development process drives ongoing menu innovation.

Lesson 2 • Mastering Neapolitan Pizza Standards

Applies strict Neapolitan specifications: 00 flour, 60–65% hydration, 90-second bake. Students execute the style to professional certification standards.

Lesson 3 • Menu Design and Pricing Strategy

Covers menu structure, food cost calculation, and pricing for profitability. Menu decisions directly affect kitchen workflow and business sustainability.

Lesson 4 • Quality Control and Consistency Standards

Establishes checkpoints for dough, toppings, and bake quality across every shift. Consistent standards protect brand reputation and customer satisfaction.

Lesson 5 • New York, Detroit, and Roman Styles

Executes three distinct styles requiring different doughs, pans, and bake profiles. Style versatility expands professional employability and menu range.