Course Curriculum

6 Chapters · 54 Lessons

  1. 1

    The Basics

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      1.1 INTRO TO THE COURSE

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      1.2 THE MAGIC INGREDIENTS

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      Test of lesson "1.2 THE MAGIC INGREDIENTS"

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      1.3 YEAST

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      Test of lesson "1.3 YEAST"

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      1.4 TOOLS OF THE TRADE

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      Test of lesson "1.4 TOOLS OF THE TRADE"

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      1.5 OVEN

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      Test of lesson "1.5 OVEN"

  2. 2

    Hands in the Dough

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      Dough Handling Techniques

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      2.1 - FIRST SECRET REVEALED: HOW TO ACTIVATE THE FERMENTATION

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      Test of lesson "2.1 - FIRST SECRET REVEALED: HOW TO ACTIVATE THE FERMENTATION"

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      2.2 - KNEAD AND REST

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      Test of lesson "2.2 - KNEAD AND REST"

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      2.3 - STRETCHING

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      Test of lesson "2.3 - STRETCHING THE PIZZA DOUGH"

  3. 3

    Final Steps

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      Topping Combinations

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      3.1 - TOPPINGS AND HOME OVEN

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      Test of lesson "3.1 - TOPPINGS AND HOME OVEN"

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      3.2 - TOPPINGS AND THE BROILER

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      Test of lesson "3.2 - TOPPINGS AND THE BROILER"

  4. 4

    Pizza Made in the Restaurant

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      Timing and Temperature

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      4.1 - PROFESSIONAL EQUIPMENT, RULES, LAWS

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      Test of lesson "4.1 - PROFESSIONAL EQUIPMENT, RULES, LAWS"

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      4.2 - PREPARING DOUGH FOR LARGE GROUPS

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      Test of lesson "4.2 - PREPARING DOUGH FOR LARGE GROUPS"

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      4.3 - HOW AND WHERE TO SOTER THE DOUGH

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      Test of lesson "4.3 - HOW AND WHERE TO STORE THE DOUGH, WHILE CONTROLLING THE FERMENTATION"

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      4.4 - PREPARE TOPPINGS IN THE BUSINESS

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      Test of lesson "4.4 - PREPARING TOPPINGS IN THE BUSINESS"

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      4.5 - STRETCH AND PUT TOPPINGS ON A PIZZA

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      Test of lesson "4.5 - STRETCH AND PUT TOPPINGS ON A PIZZA "

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      4.6 - GASOVEN

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      Test of lesson "4.6 - GAS OVEN"

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      4.7 - WOODOVEN

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      Test of lesson "4.7 - WOOD OVEN"

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      4.8 - ELECTRIC OVEN

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      Test of lesson "4.8 - ELECTRIC OVEN"

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      4.9 - TECHNIQUES ON HOW TO MAKE MULTIPLE TAKE AWAY PIZZAS AT THE SAME TIME

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      Test of lesson "4.9 - TECHNIQUES ON HOW TO MAKE MULTIPLE TAKE AWAY PIZZAS AT THE SAME TIME "

  5. 5

    Bonus Videos

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      Engaging with Fellow Pizza Lovers

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      5.1 - THIN CRUST PIZZA

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      Test of lesson "5.1 THIN CRUST PIZZA"

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      5.2 - CALZONE

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      Test of lesson "5.2 CALZONE"

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      5.3 - THE COUSINS OF PIZZA: BREAD

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      Test of lesson "5.3 THE COUSINS OF PIZZA: BREAD"

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      5.4 - THE COUSINS OF PIZZA: FOCACCIA BARESE

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      Test of lesson "5.4 THE COUSINS OF PIZZA: FOCACCIA BARESE"

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      5.5 - HOW TO MAKE FRESH MOZZARELLA FROM SCRATCH (CURD)

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      Test of lesson "5.5 HOW TO MAKE FRESH MOZZARELLA FROM SCRATCH (CURD)"

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      5.6 - GLUTEN FREE PIZZA

  6. 6

    FINAL TEST

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      FINAL TEST

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      FINAL THANKS