Program Curriculum
Dough & Fermentation
- Flour selection and protein understanding
- Baker’s percentage and formulation
- Hydration control
- Cold fermentation and same-day dough
- Preferments and dough storage
Sauce & Ingredients
- Classic pizza sauce preparation
- Cheese selection and melt behavior
- Ingredient pairing and balance
- Moisture control techniques
Baking Techniques
- Understanding oven types
- Heat management
- Stretching and shaping dough
- Launching pizzas professionally
Pizza Styles Covered
- Neapolitan
- New York
- Roman / Tray Pizza
- Detroit Style
- Contemporary Artisan