The Fundamentals of Pizza
Learn traditional techniques, from the perfect dough to the classic flavors, and become a true pizzaiolo master. Delight your senses and surprise everyone with irresistible Neapolitan pizzas, straight from your own kitchen!
Neapolitan chef, gastronomic advisor for pizzerias
Straight from the oven to your palate! Good technique and fresh, quality ingredients
Neapolitan pizzas combine technique, tradition and creativity. Discover the secrets behind a successful Neapolitan pizza with exceptional results.
Whether you want to impress loved ones at home or challenge your culinary skills in the professional arena, this course will give you the knowledge and confidence to become a Neapolitan pizza master.
Upon completion of this online course you will:
- Know the correct type of flour and ideal oven, as well as ways to achieve good results at home.
- Work with fresh and dried yeast and pre-ferments.
- Master the baker percentage, times and temperatures.
- Design your own pizza flavors and unleash your imagination!
Develop your culinary talent
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Course Syllabus
Course Content
CHAPTER 2 - An Introduction to Pizzas
CHAPTER 3 - Flour Selection
CHAPTER 4 - Pizza dough composition
CHAPTER 5 - Dough production
CHAPTER 6 - How to bake pizzas
CHAPTER 7 - Margarita Pizza
CHAPTER 8 - Ham and Mushroom Pizza
CHAPTER 9 - Vegetable Pizza
Before you go
Everything you need to know, from the ideal type of flour to the best baking tips
What you'll learn
You will learn traditional techniques, from preparing the perfect dough to choosing fresh ingredients and cooking in a professional or home oven.
The master Luigi Di Doménico will show you the possibilities and results that you can obtain with each applied technique: direct or indirect method, the classic yeasted dough with double fermentation, cold fermentation and the use of pre-ferments such as biga and poolish.
You will apply this knowledge to three types of pizza: a classic Margherita with cheese, San Marzano tomato sauce and basil; a ham, mushroom and truffle pizza; and a vegetable pizza.
Who is it for?
This online course is aimed at cooking enthusiasts, pizza lovers, cooking professionals and gastronomic entrepreneurs. Regardless of whether you are new to bakery and pizzeria or already have experience, you will find very useful information to immerse yourself in the fascinating world of authentic Neapolitan pizza.
What you’ll need
- Neapolitan oven
- Pizza peel
- Dough scraper
- Large mixing bowls
- Medium and large tuppers
- Scales
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Meet your Instructor
Neapolitan chef, gastronomic advisor for pizzerias
Luigi is a young pizzaiolo passionate about the world of Italian pizza. He currently resides in Barcelona. He is an expert in consulting for pizzerias and teaches training courses for professional pizza makers, sharing his knowledge individually, in group classes and through his online community.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
4.9
Avg. Rating
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Alejandro Ormeño
Uso de Prefermento y Temperatura de Masa Final
Me gustó mucho el uso de la biga y el poolish en la pizza sobre todo que hace uso de los porcentajes panaderos en la receta. Así mismo, me resultó muy profesional el cálculo de la temperatura de los elementos involucrados para obtener una masa con temperatura ideal de aprox 23°C
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wrng translation
your english translator has an error. Most likely the chef is saying 430 farenheit to 500 Farenheit. not Celsius.